Gourmet Chocolate Chip Cookies
The Ultimate Guide to Perfectly Chewy Gourmet Milk Chocolate Chip Cookies
There’s something truly magical about the perfect Gourmet chocolate chip cookies—crispy edges, a chewy, gooey center, and melty pools of rich chocolate in every bite. If you’ve been on a quest for the ultimate chocolate chip cookie recipe, your search ends here! Follow along as we take you on a delicious journey to cookie perfection.
Why You’ll Love This Recipe 🍪
- Bold Vanilla Flavor – A combination of vanilla extract and vanilla bean seeds creates an irresistible depth of flavor.
- The Perfect Texture – Crispy on the outside, chewy on the inside—cookie dreams do come true!
- Simple, No-Fuss Ingredients – Just classic, pantry-friendly staples that transform into something magical.
Ingredients
🧈 1 cup Butter (room temperature)
🍯 ¾ cup Brown sugar
🧂 ¾ cup Granulated sugar
🌿 1 tsp Vanilla extract
🌱 ½ bean Vanilla Bean Seeds
🥚 2 large Eggs
🥄 1 tsp Baking soda
🧂 1 tsp Salt
🌾 2 ⅔ cups All-purpose flour
🍫 2 cups Milk chocolate chips
Step-by-Step Instructions 🔥
1. Cream the Magic Together ✨
Using a stand or hand mixer, whip together the butter, brown sugar, granulated sugar, vanilla extract, and vanilla bean seeds. Mix until the batter looks light, fluffy, and silky smooth—this is the foundation of an amazing cookie!
2. Dry Ingredients, Assemble! 🏗️
Sprinkle in the baking soda, salt, and flour. Mix until the dough forms and every speck of flour is incorporated. Get ready—the aroma is already incredible!
3. Chocolate Lovers Unite 🍫💖
Fold in those heavenly milk chocolate chips by hand. Every bite should be packed with chocolatey goodness!
4. Chill Out 🥶
Refrigerate the dough for 30-60 minutes. Keeping the dough cool results in thick, chewy cookies. Remember: patience = perfection!
5. Preheat Like a Pro 🔥
While the dough chills, preheat your oven to 350°F (175°C) and place a baking stone inside. This ensures an even bake and a flawless texture.
6. Shape & Bake 🍪🔥
- Use a 1/3 cup cookie dough scoop to form hefty dough balls.
- Place four cookies per baking stone—give them space to spread their wings!
- Bake for 18 minutes until the edges are golden brown and the center looks slightly shiny.
7. Cool & Store (Or Eat Immediately!) 🤤
- Transfer cookies to a cooling rack to set.
- Store in an airtight container (if they last that long!).
Pro Tips for Cookie Bliss 🌟
- Go for quality chocolate – Trust us, it’s worth it!
- Chill the dough! – It prevents spreading and boosts flavor.
- Bake on a stone – This enhances even heat distribution.
FAQs ❓
Can I substitute the vanilla bean seeds?
Absolutely! If you don’t have vanilla bean, just increase the vanilla extract to 1 ½ tsp for an extra flavor boost.
Can I use dark chocolate instead?
Of course! Dark chocolate will make these cookies even richer.
Why did my cookies turn out flat?
Make sure your butter isn’t too soft and that you chill the dough before baking.
Enjoy Your Homemade Chocolate Chip Cookies! 🎉
Give this recipe a try and let us know how your cookies turn out! Snap a pic, tag us, and share your baking adventure in the comments. We can’t wait to see your delicious results! 🍪✨
Please check my Facebook page Joyful Little Things, or my Pinterest page Joyful Little Things for more recipes.
Gourmet Chocolate Chip Cookies
Equipment
- Mixing bowl
- 1/3 cup cookie scoop optional
- 1 Spatula
Ingredients
- 1 cup Butter room temperature
- ¾ cup Brown sugar
- ¾ cup Granulated sugar
- 1 tsp Vanilla
- ½ bean Vanilla Bean Seeds
- 2 large Eggs
- 1 tsp Baking soda
- 1 tsp Salt
- 2 ⅔ cup All-purpose flour
- 2 cup Milk chocolate chips
Instructions
- With a mixer mix together shortening, brown sugar, granulated sugar, vanilla, vanilla bean seeds, and eggs.
- Once the batter is smooth and silky looking, add in the baking soda, salt, and flour. Mix well.
- Lastly, by hand mix in the chocolate chips.
- Chill the dough in the fridge for about 30-60 minutes. Return the dough to the fridge between batches to keep it cool.
- While the dough is chilling, preheat the oven to 350 degrees. Place a baking stone in the oven as it preheats.
- Once the oven and baking stone are preheated, using a 1/3 cup cookie dough scoop, drop the cookies onto the baking stone. I get 4 per baking stone. Do not press flat. Just leave them as dough balls. They will flatten out somewhat as they bake.
- Bake for 18 minutes or until the outer 1 inch is a deep golden brown and the center is a little shiny looking yet.
- Immediately remove from the baking stone to cool.
- Store in an airtight container.
