McCormick® Vanilla Rich Chocolate Chip Cookies

McCormick® Vanilla Rich Chocolate Chip Cookies

"Flavors of premium vanilla and chocolate blend together to make a wonderful combination in these favorite chocolate chip cookies."
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Ingredients

25 m servings 268 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 375 degrees F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.
  2. Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
  3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Footnotes

  • Variations: For the variations below add 1 teaspoon McCormick(R) Ground Cinnamon with the flour. Use the following add-ins in place of the semi-sweet chocolate chips and walnuts.
  • Cranberry, Macadamia & White Chocolate Chip Cookies: Add 1 cup each dried cranberries, chopped toasted macadamia nuts and white chocolate chips.
  • Coconut, Almond & Chocolate Chip Cookies: Add 1 cup each flaked coconut, toasted slivered almonds and semi-sweet chocolate chips.
  • Coconut, Raisin & Pecan Cookies: Add 1 cup each flaked coconut, raisins and coarsely chopped toasted pecans.

Reviews

10
  1. 11 Ratings

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Most helpful positive review

Very, very good. I didn't have McCormick's vanilla extract but I had another brand of quality vanilla extract so I used that instead. The chocolate chips I used were dark chocolate. I omitted th...

Most helpful critical review

Because of the butter the flavor of these cookies can’t be beat. But… they are greasier, softer and flatter than I prefer. Having said that, however, there are those, like Hubs, who LIKE their...

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Very, very good. I didn't have McCormick's vanilla extract but I had another brand of quality vanilla extract so I used that instead. The chocolate chips I used were dark chocolate. I omitted th...

Because of the butter the flavor of these cookies can’t be beat. But… they are greasier, softer and flatter than I prefer. Having said that, however, there are those, like Hubs, who LIKE their...

I made these cookies just like the recipe stated and they are absolutely wonderful. They are not too hard and not too soft and the chocolate melts in your mouth

Scrumptious cookies! Decadently GOOD!

Very yummy!

These turned out REALLY flat. I double checked and I definitely used the exact ingredients and measurements. The flavor is good, however the recipe needs some doctoring.

Excellent cookies! They are big cookies, with crisp edges and chewy middles, very tasty, I will definitely make them again! I used only 3 teaspoons of vanilla, 4 just seemed like too much. I ...

Ilove love this recipe !!!!!

These were one of the best cookies that I have ever tasted, and the best that I have ever made!!!