SECRET INGREDIENT CHOCOLATE CHIP COOKIES
Special chocolate chip cookies with a secret ingredient
I keep trying to create and improve on my chocolate chip cookie recipe, but what I have discovered is that “improvement” is in the eye of the beholder.
When tasking family members with taste tests to compare my various chocolate chip cookie recipe experiments, there was no clear winner. Everyone has a different idea of what will taste the best.
For this recipe, I decided to experiment with a “secret ingredient” that I hoped would make it stand out from the rest of the recipes. So I formulated yet another chocolate chip cookie recipe, this time using McCormick Butter Extract, along with the usual vanilla extract. I felt this really amplified the flavor of the butter already in the recipe.
I personally found this to be a big improvement; these are delicious.
Try this recipe out and see how you like it!
Recipe:
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Ingredients Section:
- 1/2 cup butter, softened
- 1 cup packed light brown sugar
- 1/4 cup white sugar
- 1 egg, room temperature
- 1 tsp. vanilla extract
- 1 tsp. butter extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp. baking soda
- 3/4 tsp salt
- 1 1/14 cups semi-sweet chocolate chips
Directions:
- Preheat the oven to 350 degrees.
- Line two cookie sheets with parchment paper.
- Cream together butter and sugars with a mixer on medium speed until light and fluffy (about 2 minutes).
- Add egg and extracts.
- Beat until combined, about 1 minute.
- Whisk together flour, baking soda and salt.
- Add to the creamed mixture.
- Stir until partially combined, then add chocolate chips.
- Stir until completely combined and no streaks of flour are present.
- Scoop about 1/4 cup dough for each cookie and put 5 or 6 per sheet.
- Bake for 13-15 minutes. Makes 10-12 cookies.
Notes about this recipe:
- This recipe will make about 10-12 cookies using 1/4 cup measurements. What I did the first time I made them is put them all on ONE cookie sheet, and they all end up squishing together. I, personally, don’t mind that because it prevents me from getting out two cookie sheets, and they still taste good! BUT if you care how they look and want them to cook evenly, then I would not suggest doing that! LOL I did it the right way the second time I made these.
- I used McCormick Butter Extract. I found it tastes better than store brands!
