Recipe – Chocolate Chip Cookies

By Callie | December 9, 2019

Hello, again my Blue Birds! It’s been a crazy couple of weeks, but we are back with some brand new recipes! The first being the world’s best chocolate chip cookies!! This recipe has been in my family for years, actually, this was the first recipe that I baked alone as a young lady. While I have tweaked things a bit over the years, this recipe is perfect on its own. It’s hard to achieve the perfect cookie - chewy, gooey and the perfect balance of sweetness. Vanilla is the perfect companion to chocolate, so of course, it was a no brainer to add our sweet and flavorful Vanilla Beans to it!


Chocolate Chip Cookies

284 grams granulated sugar
227 grams shortening
99 grams brown sugar
1 scraped Madagascar Vanilla Bean OR 1 Tablespoon pure vanilla bean paste
2 eggs
280 grams all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
350 grams chocolate chips


Cream the shortening together with the brown sugar and granulated sugar using a stand or hand mixer. Whip for several minutes or until the mixture is fluffy and pale brown.

Next, add the eggs in one at a time. Incorporate each egg completely in the mixture before adding the next. Split your Madagascar Vanilla Bean down the middle using a sharp knife or scissors. Once split, gently scrape the inside of your bean of all seeds using your knife. Set aside the vanilla bean shell for later use. Add the vanilla seeds or pure vanilla bean paste to the batter and mix a couple of times.

Add the salt, baking soda, and half of the flour to the batter and gently mix. Finally, add the other half of the flour along with the chocolate chips and blend until all the flour and chips have been dispersed.

Transfer the finished dough into a covered container and chill in the fridge for a minimum of one hour. Prepare a couple of baking sheets with parchment paper or silicone baking mats. Once chilled, remove the dough from the fridge and preheat the oven to 350 degrees. Scoop the dough onto the baking sheets using a food disher. Bake for 10-12 minutes, turning the tray halfway through.

Remove the tray and let the cookies cool. Enjoy with a bowl of vanilla ice cream, milk, or coffee!



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