I have to admit, they had me at vanilla bean sugar.
Sometimes the timing is “just right”.
In this case, I happened to have an extra vanilla bean lying around (from these pops), AND Chels was coming for dinner. This recipe had been taunting me for the many months since I’d pinned it, and there was no better time than now.
Food52’s riff on those amazing Ovenly cookies makes a few tweaks that you are going to love (and is just as fast and easy as the original!).
A whole vanilla bean is ground into the granulated sugar, which not only lends the prettiest specks (and flavor) to the cookies, it makes your kitchen smell like heaven. The addition of ground cinnamon lends a more fall-like twist, making these the perfect cookies for the season.
I’m not much for dark chocolate with cinnamon so I subbed with white chips, but the choice is yours!
2 cups flour
1 teaspoon cinnamon
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup dairy-free white or dark chocolate chips (or 6 ounces chocolate, chopped)
1 vanilla bean, cut into 6 pieces
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1/2 cup plus 1 tablespoon canola or grapeseed oil
1/4 cup plus 1 tablespoon water
flaky sea salt (like Maldon), for sprinkling
In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Add the chocolate chips and toss to coat.
Place the chopped vanilla bean and granulated sugar in the bowl of a food processor and process till the bean is finely chopped. Pour into a large bowl and add the brown sugar, oil and water. Whisk to combine.
Fold the flour mixture into the sugar mixture until just combined. Cover with plastic wrap and refrigerate for at least 12 hours and up to 24 hours (do not skip this step!).
Preheat the oven to 350 degrees; line two baking sheets with parchment paper. Use an ice cream scoop or spoon to portion dough into 2-inch mounds (you’ll get between 18 and 20 cookies). Sprinkle the mounds with a bit of the flaky salt and freeze for 10 minutes.
Bake cookies for 12 minutes, or until the edges are just golden. Let cool on sheets for 5 minutes before transferring to a wire rack to cool completely.
This delicious recipe brought to you by Sheri Silver