I received a sample of Nielsen-Massey Vanilla.
Did you know that this Thursday, May 15, was National Chocolate Chip Cookie Day (#NMVCCCDay )? Neither did I! But what a delicious treat to celebrate. I suspect if a poll were taken chocolate chip cookies would rank as a favorite among most people. They are certainly one of my favorite cookies. I had to bake for the firemen so I figured I would celebrate this erm, holiday at the same time. I also knew that the firemen LOVED chocolate chip cookies. Chocolate is complimented by vanilla in a recipe so I wanted to use a hight quality product so I was very happy to have Nielsen-Massey on hand.
I wanted to play with the recipe a little – I know, you are SHOCKED! I was in the mood for caramel so I cut some up and then I thought of turtles, one of my favorite candies and tossed in some nuts. They were a little sticky so I learned to let them sit before I tried to remove them from the cookie sheet. Once I did that I had a really delicious cookie!
So celebrate National Chocolate Chip Cookie Day with this recipe or one of the many other delicious recipes on the Nielsen-Massey page. Someone will surely thank you….
Chocolate Chip Turtle Cookies
I was baking for a crowd so I doubled the typical chocolate chip cookie recipe.
4 1/2 cups all purpose flour
2 tsp baking soda
2 tsp salt
1 TBS cinnamon
2 cups (1 lb) butter, softened
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
2 tsp Nielsen-Massey Madagascar Bourbon Vanilla
4 large eggs
2 cups chocolate chips
1 12 oz bag caramels
1 1/2 cup nuts – I used cashews
Preheat the oven to 375°
Cut the caramels into quarters with a sharp knife. It helps if they are cold so if you are in a warm area refrigerate them first. Set aside.
Mix the flour, baking soda, salt and cinnamon in a large bowl and set aside.
Cream the butter and the sugars in the bowl of a stand mixer until they are well combined. Add the vanilla. Scrape down the sides. Add the eggs, one at a time, mixing well between each one. Add in the flour mixture and beat just until blended. Add in the chips, nuts and caramels and stir until mixed.
I used my medium scoop to drop onto a cookie sheet with a silicone mat. If you don’t have a mat I would definitely use parchment. Last resort – grease the sheet really well.
Bake for about 7 minutes and reverse the trays. Bake for 5- 6 more minutes or until they are golden brown.
Remove from the oven and LET THEM SIT ON THE COOKIE SHEETS FOR 2 – 3 MINUTES. Learn from my experience. They are impossible to move easily right out of the oven due to the caramels. If they sit a little the caramel starts to harden back up and they remove much more easily.
These were a huge hit! I really enjoyed them as well and will neither confirm nor deny a rather large taste testing. Ah-hem.
So you can make your favorite chocolate chip cookie recipe I have a bottle of fragrant Nielsen-Massey Vanilla for one lucky US reader. How do you win? It’s easy! Just hop on the Rafflecopter. Good luck everyone!