This chocolate chip cookie recipe is definitely a keeper!
A few months ago I came across an advertisement by McCormick for their pure vanilla. It came with a recipe for Vanilla Rich Chocolate Chip Cookies. As I looked at the recipe I noted that it called for 4 tsp. of vanilla, much more than usual for vanilla, and I promptly tore it right out of the magazine for future use.
It’s funny, with all the recipes I have and all the cookbooks I have, I’ve never found a recipe for chocolate chip cookies that is “my” specific, always-go-to-recipe for Chocolate Chip Cookies. This recipe might just be it. I tried it out recently because I wanted to make cookies for a friend’s 40th birthday. She’s someone who is always “there” and never asks for anything in return. I decided that I’d make her a plate of 40 chocolate chip cookies and this is the recipe I used. Even though I made 40 for her, I still had another two dozen or so left for us. This recipe made a ton.
The cookies are delicious. I like hard, crunchy chocolate chip cookies and of course I like vanilla, butter and brown sugar. This recipe had it all! I will say though, as much vanilla was in them, it wasn’t an overpowering taste and it didn’t seem like it had as much vanilla as I knew it did! Try them and see how you like them!
INGREDIENTS
3 1/4 cups flour
1 tsp. baking soda
3/4 tsp. salt
1 1/3 cups butter, softened
1 1/4 cups granulated sugar
1 cup firmly packed light brown sugar
2 eggs
4 tsp. McCormick Pure Vanilla Extract
1 pkg. semisweet chocolate chips
(This recipe also calls for 1 cup coarsely chopped walnuts, which we don’t use.)
DIRECTIONS
Mix flour, baking soda and salt in medium bowl.
Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. (I used my Kitchen Aide Mixer.)
Add eggs and vanilla. Mix well.
Gradually beat in flour mixture on low speed until well mixed.
Stir in chocolate chips and walnuts.
Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
Bake in preheated 375 degree oven 8 to 10 minutes or until lightly browned. (Mine took more like 11-12 minutes but I always set for ten minutes and then increased by one minute intervals.)
Remove to wire racks; cool completely.
Makes 5 dozen.
Cool on baking sheets one minute.
The Whole bag of Chips 
I was the happy recipient of the 40 cookies and I can tell you all they were delish! Between me, my husband and one of my boys they went fast. You should try them.