~Giveaway is now closed~
I received a free Nielsen-Massey Vanilla product in exchange for helping to promote National Chocolate Chip Cookie Day. All opinions expressed in this post are my own.
I think it's pretty safe to say that the chocolate chip cookie is one of America's favorites when it comes to baked goodies. Whether you like them soft and chewy, crisp and thin, with nuts or without, you just can't find a more popular cookie that most everyone loves to bake, share, and eat.
On Thursday, May 15, 2014, Nielsen-Massey Vanillas invites us to celebrate National Chocolate Chip Cookie Day - a day to celebrate one of America's quintessential desserts as well as all of the ways that baking brings people together.
One of the first things I can remember helping my mom to bake were chocolate chip cookies. I couldn't wait for them to come out of the oven so I could hurry and eat one while it was hot and gooey!
Nielsen-Massey Vanillas are the perfect way to add a rich and sweet sophistication to your chocolate chip cookies. The have been crafting the finest vanillas since 1907 and it is their mission to provide all-natural, pure flavor extracts to compliment all of your cooking and baking needs.
I received a bottle of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract to try out for myself. Using the recipe below, I baked up a batch to share with my family. For a twist on the classic chocolate chip cookie, I used dark chocolate chips. They turned out deliciously and were a big hit at my house! (They were so good! I ate a lot of cookies...but that will be our little secret;)
Chocolate Chip Cookies
1 ½ c. butter, softened
1 ¼ c. white sugar
1 ¼ c. brown sugar
1 T. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
4 c. all-purpose flour
2 tsp. baking soda
1 ¾ tsp. salt
1 tsp. baking powder
1 tsp. cream of tartar
1-12 oz. pkg. semisweet chocolate chips. (2 c.)
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 crackly, chewy-crispy bakery-style cookies.
*Recipe courtesy of Nielsen-Massey Vanillas and Renee Hartzler.
For more ways to mix up the classic chocolate chip cookie, check out these variations:
Switch the chips: Instead of using 2 cups of semisweet chocolate chips, try using white chocolate chips, dark chocolate chips, or a combination of all three. Using coarsely chopped baking chocolate instead of chips will add a gourmet feel to the recipe.
Make it nutty: Try adding 1 cup of coarsely chopped nuts to the batter. Pecans or walnuts are a classic addition, while macadamia nuts or pistachios add a bit of a nontraditional flair.
Salt the tops: Baked goods aren’t just about the sugar; salt amplifies the flavors in even the sweetest recipes. Sprinkle the tops of your cookies with coarse sea salt just before baking to bring out the flavors of the brown sugar and chocolate in this recipe. Try using a smoked sea salt for an extra-special touch.
Build a sandwich: Pair this recipe with your favorite ice cream flavor for the perfect ice cream sandwich, or spread them with buttercream frosting for a cookie sandwich treat. Use a peanut butter frosting for that classic chocolate and peanut butter combination that everyone loves.
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In honor of National Chocolate Chip Cookie Day, Nielsen-Massey is offering one of my readers the chance to win a free bottle of their Madagascar Bourbon Pure Vanilla Extract. Trust me, you will love it and it will definitely enhance all of your baked good recipes.
*Giveaway is open to U.S. residents who are 18 or older. Entries accepted until 10:00 pm EST on 5-15-14. Winner must respond within 48 hours or new winner will be selected.
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