Chocolate Chip Cookies from The Vanilla Bean Baking Book
Chocolate Chip Cookies from The Vanilla Bean Baking Book are like no other. These giant crinkled chocolate chip cookies are big-as-your-head and ultra flat. They have a soft and chewy center, surrounded by crinkly, wrinkly prettiness that is delicately crispy.
Mom’s homemade chocolate chip cookies, warm off the cooling rack, will always be my favorite chocolate chip cookies. Having grown up on those cookies, there’s definitely a nostalgic factor built in.
But I’m betting that if you asked any of my close childhood friends, including all my cousins, those chocolate chip cookies would rank way up high on their lists, too. Mom’s cookies were a regular request. And if we ever ran out, Mom was quick to reload her stash.
It’s good to be loved for your cookies, don’t you think?
Right now I have a special love for Sarah Kieffer and her Chocolate Chip Cookies from The Vanilla Bean Baking Book. These cookies are worthy of dreaming about. Because believe me, I have.
I first enjoyed one of these big-as-your-head chocolate chip cookies this past summer. I was completely blown away, as I’d never seen or tasted a cookie like this before.
And they were made by Sarah herself, how awesome is that?
At that time, Sarah’s book The Vanilla Bean Baking Book was to be released shortly, and I was chomping at the bit to get ahold of it. For this recipe ALONE.
It was obvious to me that these cookies contained a large quantity of butter and some really great chocolate. But I was beside myself as to how I could accomplish the amazing textures of this chocolate chip cookie on my own.
That ultra flat cookie, with a soft and chewy center, surrounded by crinkly, wrinkly prettiness that is the perfect texture of crispy.
Sarah is a local Minnesota food blogger friend who is known for her baking. And she is as lovely in person as she is on these pages.
The Vanilla Bean Baking Book is a collection of delightful recipes accompanied by Sarah’s signature simple-yet-elegant photography and thoughtful writing. I have spent many of this winter’s evenings reading through her cookbook, flagging all the beautiful things.
So many beautiful things!
At the very top of my list is this recipe for chocolate chip cookies.
The cookies are extraordinarily beautiful, with enticing folds of pooled dough baked to crispy absolute perfection.
Special steps for making chocolate chip cookies from the vanilla bean baking book
Some of the magic in this recipe is due to the enormous size of each cookie. I’ve never made a singular cookie with this much dough!
The rest of the magic comes from the generous amount of butter in the cookie dough, plus Sarah’s baking method, a bit unique.
A few key items in the recipe’s directions include lining baking pans with foil dull-side-up, freezing the dough balls before baking (not so unconventional, but absolutely key in getting cookies that bake just the right way), and slamming the baking pans of dough balls in the oven every two minutes while baking.
That last one – I’m not even kidding. Just trust me like I trusted Sarah. It works.
After your own freezing of gigantic dough balls and slamming of pans, you too can enjoy chocolate chip cookies just like this.
And be sure to share.
Because remember, it’s always good to be loved for your cookies.
To save this chocolate chip cookies recipe, Pin It!
Amount Per Serving: Calories: 442
If you like these chocolate chip cookies from the vanilla bean baking book, you might like:
- Apple Peanut Butter Cookies
- Triple Chocolate Peanut Butter Cookies with Sea Salt
- Mint Chocolate Chip Buttercream Brownie Cookies
- Chocolate Turtle Cookies from Bake at 350
- Butter Swirl Shortbread Cookies from Fifteen Spatulas
- Chocolate Chip Salted Caramel Cookies from Baked by an Introvert
I received a copy of The Vanilla Bean Baking Book for my use and review. All opinions are 100% my own.
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