I’ve been using Great Value vanilla for, uh, forever?
However, I received a free sample of Nielson-Massey Vanilla and OMG. We use vanilla in almost every recipe, right? Here’s my advice: don’t skimp on vanilla. I had no idea that using amazing quality vanilla can change the end result of a baked good so much.
I highly recommend Nielson-Massey Madagascar Pure Vanilla Extract. I received my sample last week and I’ve already used all of it. It was a pretty good-sized sample! I not only put it in everything I baked, but also my coffee. It’s good stuff, guys! Plus, Nielson-Massey is a charitable foundation. They assist disadvantaged children and adults with education and leadership development. How cool, huh?
Do you use good quality vanilla extract? Can you tell a difference?
You can thank Smitten Kitchen for this amazing cookie recipe. These are ridiculously good.
- ½ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 ½ cups semisweet chocolate chips
- ¼ cup (1/2 stick) unsalted butter
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup English Toffee bits
- Flaky sea salt for sprinkling (optional)
- Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.
- Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla.
- Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.
- Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by spoonfuls onto sheets, spacing two inches apart. Sprinkle with a pinch of flaky sea salt, if you’re using it. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)
- I know that it will be impossible to let them cool completely, but they really taste a lot better cool, as they continue baking once they come out of the oven.