12 oz. butter (3 sticks), softened
1 1/4 cups white sugar
1 1/4 cups brown sugar
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1 3/4 teaspoons salt
1 teaspoon baking powder
1 teaspoon cream of tartar
2 cups semisweet chocolate chips

Heat oven to 350 degrees F. 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. They are wonderful!

Recipe courtesy of Nielsen-Massey Vanillas and Renee Hartzler.

When I think of vanilla , my mind goes back to when I was younger and coming through the house and smell the  home-made cookies mommy and Aunt Bonnie would bake for hours. Mommy always had vanilla and so many different spices. So when I was contacted by Nielsen-Massey Vanilla I said yes , my sister loves to bake new things and so does my niece, I love that we are able to teach her how to make things by hand and its mommy recipes. When we opened the jar the smell took us back in time when we would, walk in the house and mommy and Aunt Bonnie would be cooking for hours. We want to teach my niece that one thing besides so many others about her grandmother.

Madagascar Bourbon Pure Vanilla Extract

Taking premium, hand-selected beans cultivated on the Bourbon Island of Madagascar, we use our proprietary cold extraction process to gently draw out and preserve the vanilla’s over 300 flavor compounds. The result is a sweet, creamy, mellow flavor with velvety after-tones, perfect for cooking and baking both sweet and savory dishes. An exceptional “all-purpose” vanilla.


To connect more with thi company you can do so here.



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