Description
Vanilla Dreams Cookies
Ingredients
2 and 1/4 cups (280g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170g) unsalted butter (melted)
3/4 cup (150g) Raw / brown sugar (add more to taste)
1 large egg (with white) + 1 egg yolk (with no white)
2 teaspoons Vanilla Dreams Extract
2 teaspoons Vanilla Dreams Paste
Option: 1 cup or (150g) chocolate chips or chocolate chunks (add more to taste)
Instructions:
In a Medium bowl, Mix the flour, baking soda, and salt together in a large bowl and set aside.
In a Large bowl, whisk the melted butter, raw brown sugar, until no brown sugar lumps remain (no Sugar lumps) Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla dreams extract and vanilla dreams paste. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate if you are adding.
Cover the dough and chill in the refrigerator for 2-3 hours. Chilling is mandatory.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Preheat oven to (170°C). Line two large baking sheets with parchment paper or silicone baking mats.
Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. Place balls of dough onto baking sheet and press down with something flat using baking sheet in between for desired thickness. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired.
Cooking:
Once Preheated (170°C)
Bake the cookies for 8 – 15 minutes (Oven may vary) Please check first few batches for times as thicker cookies will take longer. The cookies will look very soft and under baked. (Take them out if turning dark) They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
Why Use Vanilla Dreams Extract & Paste
Using vanilla dreams extract and paste will make sure you’re cookies come to life with taste and look.
Once you break the cookie, you should see all the vanilla seeds from our products.
Why melted butter?
Melted butter produces the chewiest cookies. It can, however, make your baked cookie greasy, so I made sure there is enough flour to avoid that from happening, Since you are using melted butter, you don’t need a mixer for this cookie recipe.
Extra Egg Yolk
Another way to promise a super chewy cookie is to use an extra egg yolk. The extra egg yolk adds richness, soft tenderness, and binds the dough.
Chill the Chocolate Chip Cookie Dough
Chilling the cookie dough is so important! Unless you want the cookies to spread into a massive cookie puddle, chilling the dough is mandatory for this cookie recipe. It allows the ingredients to settle together after the mixing stage but most importantly: cold dough results in thicker cookies. Cover the cookie dough and chill the dough for at least 2-3 hours.
After chilling, let your cookie dough sit at room temperature for 10 minutes before rolling into balls.
- Under baked cookies are the secret to softness.
- Adding an extra egg yolk increases chewiness.
- Rolling the cookie dough balls increases thickness.
- Using melted butter increases chewiness.
- Chilling the dough results in a thicker cookie.
Thank you for using Vanilla Dreams Products
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