Another Thumbs Up to the Nielsen Massey Cookies

[jtoepfert100]

Having never made real chocolate chip cookies (only low-fat ones), I had an urge yesterday and went in search of a good one on this board. Knowing I'd be okay if I picked something endorsed by valchemist, I made these. Big success! One of the best cookies I've made to date and both my office and DH's office loved them. I had a few tablespoons of leftover dough after getting 5 dozen out of this recipe, which DH promptly scarfed down. He's never done that with any other dough. Here's the recipe for anyone who's missed it:

Nielsen-Massey Chocolate Chip Cookies

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c. butter -- softened
1 1/4 c. sugar
1 1/4 c. brown sugar
1 tbsp. Nielsen-Massey Madagascar Bourbon Pure
Vanilla
2 eggs
4 c. all-purpose flour
2 tsp. baking soda
1 3/4 tsp. salt
1 tsp. baking powder
1 tsp. cream of tartar
12 oz. semisweet chocolate chips -- 2 cups

Heat oven to 350 degrees. Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, soda, salt, baking powder and cream of tartar. Stir in chocolate chips. Drop with a #40 scoop (looks like a metal mini ice cream scoop) or a rounded measuring tablespoonful about 2 inches apart onto an ungreased insulated baking sheet. Bake 12 to 15 minutes or until light brown. Cool slightly: remove from baking sheet. Cool on wire rack. Makes about 4 dozen


Thanks!

[MISSINDI]

Is that a specialty-type/gourmet vanilla? Never heard of it before. In the meantime, I'll try it with regular vanilla... cookies sound yummy!

[jtoepfert100]

I guess it's some type that Nielsen Massey puts out but I used just regular vanilla. From what I've read here, I think most people that have made these use regular vanilla, too.

[Cookin4Love]

These are, hands-down, the best chocolate chip cookies I've ever made. I started making them two summers ago and can't even imagine making any other kind. I've made them with Nielssen-Massey vanilla and my own homemade vanilla. I can't tell any difference. I'm also not a cookie-dough eater, but this is the one exception. I could eat half the bowl before it ever even gets close to the oven. My DSIL gained several pounds on one vacation from these, as well as the same recipe made with white chocolate chips and macadamia nuts. I'm an evil, evil MIL. :D

[tigermorris]

do you chill this dough before baking to minimize the spreading?

[jtoepfert100]

I didn't chill it and didn't have a problem with spreading at all. Neither on my silpats nor on the batches I used with parchment paper.

Cooking4Love - Thanks for the heads up on white chocolate and macadamia subs. I'd love to tinker with this recipe but I'm not so good at that yet. Do you use the same amount of white chocolate? How many nuts do you add? Or is it all a matter of taste?

[Cookin4Love]

Sometimes I chill this and sometimes I don't. I often mix cookie dough ahead of time, then bake the next day, so it's often chilled. However, I've never had a problem either way. Cookie spread doesn't bother me; it's the price of baking with real butter--a price I'm more than happy to pay. In fact, I think I might go home tonight and make some of these. They sound good.

And yes, I just use the same amount of nuts/chips no matter what I'm making. TJs sells reasonably priced macadamias, especially the ones that are pieces instead of whole nutmeats. Their white chocolate chips are also made with cocoa butter and are reasonable. Yum...