Our Favorite Chocolate Chip Cookies
We’re going to share something special today - our very favorite chocolate chip cookie recipe from the geniuses at Six Sister’s Stuff.
But before we do, we’re going to talk a little bit about the secret ingredient that we use to put our own spin on this recipe…like everything, you need a little bit of yin to go with your yang, and what makes a great chocolate chip cookie is the balance between the chocolate and the vanilla. And since it’s Tortilla Familia, you know that vanilla is going to be authentic and straight from Mexico.
Why do we even put vanilla in chocolate chip cookies? It isn’t necessary for the structure of the cookie, but it is vital to the flavor profile. That undertone of rich sweetness makes the chocolate taste even more intense. Try it yourself, make a home made batch of cookies with and without and see if you don’t notice the difference. Plus, vanilla doesn't just boost the flavor of sweet cakes, pastries, and cocktails - you can use it to enhance your savory recipes too. Try adding a splash to the marinades for your pork carnitas or to add another dimension to your flank steak. A little vanilla can also be added to fish dishes and will have your familia wondering what was the subtle touch that brought THAT dinner to the next level.
At Tortilla Familia we proudly stock Molina Vanilla. This brand has been around since 1944 and is a one of the most popular vanillas in Mexico. It has a wonderful, complex blend of flavor and can provide a special lift to many different dishes, whether sweet or savory.
Okay, the moment you’ve been waiting for - the BEST EVER chocolate chip cookies recipe! The ladies at Six Sister’s Stuff have come up with the cheat code for scrumptiously soft & chewy cookies. They stress the importance of adding extra egg yolk, using REAL butter, not over-baking, and rolling the dough a little taller than it is wide (so it doesn’t spread out and get thin and crispy).
- 2 ¼ cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter partially melted
- 1 cup brown sugar packed
- 1/2 cup sugar
- 1 Tablespoon vanilla
- 1 egg
- 1 egg yolk
- 2 cups semi sweet chocolate chips
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets or line with parchment paper or a silicone baking liner.
In a large bowl, sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together partially melted butter, brown sugar and white sugar until well blended.
Beat in vanilla, egg, and egg yolk until light and creamy.
Mix in the sifted ingredients until just blended. Gently fold in the chocolate chips by hand using a wooden spoon.
Drop cookie dough 1/4 cup (yes, these are BIG cookies) at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 10 to 14 minutes in the preheated oven, or until the edges are just starting to turn a golden brown.
Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Large Mixing Bowl
***Go >>HERE<< to read their full recipe.
We hope you've gotten some inspiration for ways to incorporate Mexican vanilla into your own cooking, both sweet and savory! And if you do make these cookies, or some other other recipe with the Molina Vanilla, make sure to share with us on instagram @tortillafamilia, we'd love to see your creations!