Home » Recipes » Delicious Cookie Recipes » Chocolate Chip Cookie Recipes September 19, 2020 (Updated June 24, 2026) 4.97 from 28 reviews Mega Vanilla Chocolate Chip Cookies — scream it from the rooftops because you’re about to fall in love with this cookie. This beauty has it all: Heaps of vanilla flavor (check out this ‘how to make homemade bourbon vanilla extract’ post ) Only ten ingredients Ready in under 25 minutes This is a zero chill cookie recipe I don’t know what more we could possible want in a chocolate chip cookie. In The Cookie Book , I devoted an entire chapter to chocolate chip cookies (crispy, chewy, brown butter, etc etc etc!) and here on DisplacedHousewife, you can see my blog-specific chocolate chip cookie recipes here ! If You Love This Recipe! If you love this recipe and you’re looking for a full-batch of cookies, check out The Best Chewy Chocolate Chip Cookies ! They are also one-bowl, ready in 30-minutes and loaded with heaps of vanilla and brown sugar. I know you’ll love them! xo A Note About DH Chocolate Chip Cookie Recipes Needless to say, I am obsessed with chocolate chip cookies! While some of the chocolate chip cookies on my site have similar flavor profiles to some of The Cookie Book recipes, they are unique from each other unless specifically stated. An example is this B rown Butter Muscovado Chocolate Chip Bar Cookie recipe that is in both in my cookbook and on the website — it is SO GOOD, btw! The Baker’s Guide to Measuring Flour One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time! My editor will only let me take three or four recipes from my blog and put them in my books. And 99% of the time, even those recipe have some book-specific tweaks. All this said, these Vanilla Chocolate Chip Cookies can only be found on the blog! Why Are There So Many Chocolate Chip Cookie Recipes? Many chocolate chip cookie recipes have the same ingredients but there are small details that make each recipe individual in spite of the similarities: Quantities of ingredients (more butter, different flours, more leavening, vanilla (!!) etc.) Baking Techniques Position of the Oven Rack Resting or Not Resting Cookie Dough Cookie Baking Temperatures I think this is what makes it so that I will never tire of coming up with fun, new chocolate chip cookie recipes!! The possibilities are endless and sometimes seemingly little tweaks yield huge (read: delicious) results! Small Batch Chocolate Chip Cookie Ingredients I love how brown sugar really plays up the caramel notes in a chocolate chip cookie. For this cookie, you can use either dark or light brown sugar and they will turn out beautifully; so use what you have on hand. I tend to use light brown sugar for this one! Vanilla Extract or Paste This Vanilla Chocolate Chip Cookie recipe was originally created in collaboration with Rodelle (love them!) using their vanilla paste. However, you can use either vanilla paste or real vanilla extract and these cookies will turn out fab either way. Promise. All About That Chocolate! Go with milk, semi-sweet, dark or bittersweet chocolate or a combination of all of them…use what you want or have on hand. I love these Ghirardelli baking chips (that’s the chocolate I used in these photos) and these are my most favorite Callebaut callets . I love chocolate chips for this recipe because THEY’RE SO EASY. And this cookie is all about mega flavor with minimal effort. DH HOT TIP As soon as you decide to bake these cookies place an egg in a bowl of warm water and cut your butter into 16 equal-size pieces. If you have a microwave, you can place the butter on a microwave-safe dish and blitz it for 5 to 10 seconds on high. You don’t want it greasy or melted, just to take the cold edge off. This will bring your ingredients to room temperature as quickly as possible. Mega Vanilla Chocolate Chip Cookie Tasting Notes & More This quick chocolate chip cookie uses a whopping three tablespoons of dough per cookie, so leave ample room for them to spread while baking. You will end up with a large cookie, roughly between 3- to 4-inches (8- to 10-cm) in diameter. This is not an especially thick cookie (but I also won’t call it super thin?)…I think they’re just right! I prefer the way they look when using a cookie scoop and *not* rolling the dough balls. The cookies bake up prettier this way. If they’re misshapen post bake, use the edge of your spatula to nudge them back into shape. Watch the video above to see how I place chocolate over the tops of the dough balls to achieve the prettiest cookie. The recipe calls for an aggressive amount of vanilla (hence the name). That, combined with the brown sugar create a very warm, caramel-y chocolate chip cookie that you are going to love! Small Batch Chocolate Chip Cookie Variations Don’t limit yourself to just chocolate chips! You can chop up candy bars (I do this every Halloween ), add in some puffed rice cereal, dried tart cherries, chopped and toasted hazelnuts… When customizing your chocolate chip cookie dough, leave out half of the chocolate chips and add in an equal amount of the new add in. Example: For Cherry Dark Chocolate Chip Cookies you would add in 55g each of dark chocolate chips and dried cherries. And this, my friends, is exactly why I love chocolate chip cookies. The end. Cookie Equipment List Either an Electric Stand Mixer or this is my favorite Hand-Held Mixer (it’s in all of my videos!) Not necessary with this cookie! But here are my two go-to’s when using. My favorite extra-large Cookie Sheets These will let you bake more cookies at a time (make sure they’ll fit in your oven). These are restaurant grade and I love them for everything from cookies to roasting veggies and sheet-pan dinners! This is the 3-tablespoon scoop I used for these cookies You can also eyeball the size and use a spoon. I really like using a scoop for these cookies! The Spatula that I use for literally EVERYTHING The set of heat-safe Glass Bowls that I use to melt chocolate My favorite Scale because these cookies thrive with precision Storing This Chocolate Chip Cookie Dough Storing Your Cookie Dough in the Fridge The dough can be wrapped tightly, chilled in the fridge and used over several days. Storing Your Cookie Dough in the Freezer If you plan on using the dough over several weeks, freeze proportioned dough balls in a single layer on a parchment lined baking sheet. Once frozen, stash in an airtight container. They can go straight from the freezer to the oven, adding additional bake time to bake thoroughly. They will turn out puffier than the photos. *IF* you want them to be less puffy, let the dough balls sit on the baking sheet and come closer to room temperature before putting in the oven. For longer freezer storage, store the dough in a lump, wrapped tightly and stashed in a freezer-safe bag. Bring close to room temperature before scooping and baking. Mega Vanilla Chocolate Chip Cookie Q & A Can I use my mixer to make this cookie dough?

The instruction don’t use a mixer, but feel free to get in there with your mixer using the paddle attachment just as you would for any other chocolate chip cookie (if you’re feeling it). I’ve made these many times both with and without mixer and they turn out great either way. If you don’t use a mixer, make sure you really whip up the butter and sugar until light and super fluffy. Can I chill this cookie dough? Yep! See note above chilling your dough in the fridge and storing in the freezer. More Yummy Cookie Fun Grab My Favorite Cookies Tips for Perfect Cookies , and don’t forget all of my favorite chocolate chip cookies (in addition to these!): The Best Chewy Chocolate Chip Cookies (no rest!), Espresso ☕️ Chocolate Chip Cookies , Salted Olive Oil Chocolate Chip , Chewy Oatmeal Chocolate Chip Cookies and get all the cookie recipes right here ! Enjoy these delicious and quick chocolate chip cookies! Chewy Mega Vanilla Chocolate Chip Cookies (Small Batch!) ▢ 1 cup (210 g) light brown sugar, (packed) ▢ 8 tablespoons (113 g or 4 ounces) unsalted butter, (room temperature) ▢ 1 tablespoon (14 g) extra virgin olive oil ((can also use sunflower or grapeseed oil)) ▢ 1 large egg, (room temperature) ▢ 1 tablespoon (13 g) vanilla paste or real vanilla extract ▢ 1 teaspoon (5 g) baking powder ▢ 3/4 teaspoon (5 g) sea salt ▢ 1/2 teaspoon (3 g) baking soda ▢ 1 1/2 cups (204 g) all-purpose flour ( how to measure flour ) ▢ 3/4 cup (110 g) dark, milk or semi-sweet chocolate, (chips, chunks or coarsely chopped bar) Preheat your oven to 350F (177C) and line several baking sheets with parchment paper. In a medium bowl add the brown sugar and butter and beat with a spatula until light and fluffy; the mixture should no longer appear dense and the color should have lightened slightly. Add in the olive oil mixing until the oil is completely emulsified into the mixture. Add in the egg, vanilla paste or extract, baking powder, salt and baking soda and mix until no traces of egg are visible, and it has become one cohesive, delicious smelling mixture. Gently fold in the flour stopping when there are still traces of flour visible. Add in the chocolate and stir until evenly distributed throughout the dough being careful to use as few strokes as possible so as not to overmix the dough. Scoop 3 tablespoons of dough (about 42g) onto the prepared baking sheets, leaving 3 inches between cookies to allow for spreading. Bake for 11 minutes in the center of the oven. As soon as they’re out of the oven, use the edge of a spatula to nudge the cookies back into a circle. Let cool on the baking sheet for 10 minutes to set and collapse a bit. Leave a Comment & Rate this Recipe kathleen allen January 17, 2026 at 1:40 PM These cookies are so delicious. After finishing the Christmas cookies, I wanted something different. I had the chocolate chips that you mentioned, and I did use the mixer. It was a fast and easy recipe. I have your cookie book too and have made many recipes from it. Thanks very much. Kathy Reply These cookies are so delicious. After finishing the Christmas cookies, I wanted something different. I had the chocolate chips that you mentioned, and I did use the mixer. It was a fast and easy recipe. I have your cookie book too and have made many recipes from it. Thanks very much. Kathy These cookies are so delicious. After finishing the Christmas cookies, I wanted something different. I had the chocolate chips that you mentioned, and I did use the mixer. It was a fast and easy recipe. I have your cookie book too and have made many recipes from it. Thanks very much. Kathy Rebecca Firth January 17, 2026 at 2:27 PM Yay Kathleen! I’m so happy you loved these cookies and THANK YOU for loving The Cookie Book. This makes my day! R xo Reply Yay Kathleen! I’m so happy you loved these cookies and THANK YOU for loving The Cookie Book. This makes my day! R xo Yay Kathleen! I’m so happy you loved these cookies and THANK YOU for loving The Cookie Book. This makes my day! R xo keith October 20, 2025 at 5:46 PM I absolutely love your recipe and other recipes. I have a question about what part does the oil play in these cookies? Reply I absolutely love your recipe and other recipes. I have a question about what part does the oil play in these cookies? I absolutely love your recipe and other recipes. I have a question about what part does the oil play in these cookies? Rebecca Firth October 20, 2025 at 7:04 PM Hi Keith! Thank you so much for the compliment! When I’m recipe testing, if a cookie isn’t as soft as I want it to be, I’ll throw in a touch of oil to see if that does the trick. Let me know if you have any other questions! R xox Reply Hi Keith! Thank you so much for the compliment! When I’m recipe testing, if a cookie isn’t as soft as I want it to be, I’ll throw in a touch of oil to see if that does the trick. Let me know if you have any other questions! R xox Hi Keith! Thank you so much for the compliment! When I’m recipe testing, if a cookie isn’t as soft as I want it to be, I’ll throw in a touch of oil to see if that does the trick. Let me know if you have any other questions! R xox bibi August 2, 2025 at 10:52 PM I didn’t notice until after I was done mixing the dough, but I accidentally used wheat flour instead of all purpose flour – but the cookies still turned out delicious! Thank you for this recipe, it was my first time baking cookies from scratch/without using cake mix and it was easy to follow :) Reply I didn’t notice until after I was done mixing the dough, but I accidentally used wheat flour instead of all purpose flour – but the cookies still turned out delicious! Thank you for this recipe, it was my first time baking cookies from scratch/without using cake mix and it was easy to follow :) I didn’t notice until after I was done mixing the dough, but I accidentally used wheat flour instead of all purpose flour – but the cookies still turned out delicious! Thank you for this recipe, it was my first time baking cookies from scratch/without using cake mix and it was easy to follow :) Rebecca Firth August 3, 2025 at 7:48 AM Hi Bibi! I’m so happy to hear this! Enjoy your cookies!! xox Reply Hi Bibi! I’m so happy to hear this! Enjoy your cookies!! xox Hi Bibi! I’m so happy to hear this! Enjoy your cookies!! xox Anita July 12, 2025 at 8:54 AM These are seriously THE BEST chocolate chip cookies! I made them to satisfy a major ccc craving and I’m so glad I chose this recipe! I doubled it so I could stash some dough in the freezer for future cravings. They turned out perfectly and I love that there was zero chilling time involved – because who wants to wait when those cookie cravings strike?? The vanilla bean paste makes them extra special and of course that little sprinkle of flake sea salt is perfection! Thanks for another amazing recipe Becky! xoxo – Ani Reply These are seriously THE BEST chocolate chip cookies! I made them to satisfy a major ccc craving and I’m so glad I chose this recipe! I doubled it so I could stash some dough in the freezer for future cravings. They turned out perfectly and I love that there was zero chilling time involved – because who wants to wait when those cookie cravings strike?? The vanilla bean paste makes them extra special and of course that little sprinkle of flake sea salt is perfection! Thanks for another amazing recipe Becky! xoxo – Ani These are seriously THE BEST chocolate chip cookies! I made them to satisfy a major ccc craving and I’m so glad I chose this recipe! I doubled it so I could stash some dough in the freezer for future cravings. They turned out perfectly and I love that there was zero chilling time involved – because who wants to wait when those cookie cravings strike?? The vanilla bean paste makes them extra special and of course that little sprinkle of flake sea salt is perfection! Thanks for another amazing recipe Becky! xoxo – Ani Rebecca at DisplacedHousewife July 12, 2025 at 2:18 PM This comment makes my heart sing—thank you so much Ani!! This is the best freezer-stash cookie, enjoy them!!! Big hugs to you! xoxo Reply This comment makes my heart sing—thank you so much Ani!! This is the best freezer-stash cookie, enjoy them!!! Big hugs to you! xoxo This comment makes my heart sing—thank you so much Ani!! This is the best freezer-stash cookie, enjoy them!!! Big hugs to you! xoxo Deepika January 23, 2025 at 7:27 AM Dear Rebecca! I did try your recipe and it tasted great. However, my family feels its a bit sweet and wanted to lower. In that case, how much sugar (in gms) i can cut down from your recipe? This also applies for the chocolate cookie Reply Dear Rebecca! I did try your recipe and it tasted great. However, my family feels its a bit sweet and wanted to lower. In that case, how much sugar (in gms) i can cut down from your recipe? This also applies for the chocolate cookie Dear Rebecca! I did try your recipe and it tasted great. However, my family feels its a bit sweet and wanted to lower. In that case, how much sugar (in gms) i can cut down from your recipe? This also applies for the chocolate cookie Rebecca Firth January 23, 2025 at 9:37 AM Hi Deepika! I’m so happy you liked them!! I haven’t tested these with less sugar. Brown sugar does more than just add delicious caramel-like flavor, it also gives the cookie a chewier texture and adds moisture to the cookie. Reducing the amount of sugar in the cookie will impact all of this, as well as change the way the final cookie looks. If I was testing this recipe to make with less sugar, I would try 3/4 cup brown sugar. If you make them this way, please let us know how it goes! R xo Reply Hi Deepika! I’m so happy you liked them!! I haven’t tested these with less sugar. Brown sugar does more than just add delicious caramel-like flavor, it also gives the cookie a chewier texture and adds moisture to the cookie. Reducing the amount of sugar in the cookie will impact all of this, as well as change the way the final cookie looks. If I was testing this recipe to make with less sugar, I would try 3/4 cup brown sugar. If you make them this way, please let us know how it goes! R xo Hi Deepika! I’m so happy you liked them!! I haven’t tested these with less sugar. Brown sugar does more than just add delicious caramel-like flavor, it also gives the cookie a chewier texture and adds moisture to the cookie. Reducing the amount of sugar in the cookie will impact all of this, as well as change the way the final cookie looks. If I was testing this recipe to make with less sugar, I would try 3/4 cup brown sugar. If you make them this way, please let us know how it goes! R xo Freya August 11, 2024 at 6:25 AM Delicious cookies! Very quick to made and nice to not have to wait for them to chill. Cooked for exactly 11 minutes and they spread a bit but taste amazing, soft and slightly doughy. Reply Delicious cookies! Very quick to made and nice to not have to wait for them to chill. Cooked for exactly 11 minutes and they spread a bit but taste amazing, soft and slightly doughy. Delicious cookies! Very quick to made and nice to not have to wait for them to chill. Cooked for exactly 11 minutes and they spread a bit but taste amazing, soft and slightly doughy. Rebecca Firth August 16, 2024 at 11:20 AM Hi Freya! I’m so glad you enjoyed these! If you want them to spread less, you can pop the dough balls in the fridge or freezer for 10 minutes and then bake…this will slow the spread. Also check out this recipe: https://www.displacedhousewife.com/the-best-chocolate-chip-cookies/ This is an almost identical recipe, but makes more cookies and has a touch more flour so they spread a little bit less (and they’re so good!). Enjoy your cookies! xoxo Reply Hi Freya! I’m so glad you enjoyed these! If you want them to spread less, you can pop the dough balls in the fridge or freezer for 10 minutes and then bake…this will slow the spread. Also check out this recipe: https://www.displacedhousewife.com/the-best-chocolate-chip-cookies/ This is an almost identical recipe, but makes more cookies and has a touch more flour so they spread a little bit less (and they’re so good!). Enjoy your cookies! xoxo Hi Freya! I’m so glad you enjoyed these! If you want them to spread less, you can pop the dough balls in the fridge or freezer for 10 minutes and then bake…this will slow the spread. Also check out this recipe: https://www.displacedhousewife.com/the-best-chocolate-chip-cookies/ This is an almost identical recipe, but makes more cookies and has a touch more flour so they spread a little bit less (and they’re so good!). Enjoy your cookies! xoxo Rebecca Firth July 20, 2024 at 4:45 PM So good!!! xx Reply