Mega Vanilla Chocolate Chip Cookies

Mega Vanilla Chocolate Chip Cookies

Mega Vanilla Chocolate Chip Cookie — say it loud and proud because you’re about to fall in love with this cookie. This beauty has it all… Heaps of vanilla flavor? Check. One bowl? Check. Small batch? Check. Only ten ingredients? Check! Ready in under an hour? Check check check!! There is zero rest time, DELICIOUS DOUGH, I don’t know what more we could possible want in a chocolate chip cookie.

 

But can I also address the fact that this is the second chocolate chip cookie (in a row) on the blog this year. Yes…yes this is true. And can I be perfectly frank and add that I created another one recently that will come out this holiday season?!? At this point, the chocolate chip cookie just might be my muse. I don’t think I can stop.

 

These need no further introduction, let’s get to it…

 

Before We Get Started

  • MIXER. The instruction don’t use a mixer (plot twist)…but feel free to get in there with your mixer using the paddle attachment just as you would for any other chocolate chip cookie. Stella made these the other night using my stand mixer and they were a cinch to make. If you don’t use a mixer, make sure you really whip up the butter and sugar until light and super fluffy.
  • SUGAR. I initially wrote this recipe earlier this year when baking supplies were harder to find, so for the brown sugar I just wrote: brown sugar. This cookie will turn out beautifully with either dark or light brown sugar, so use what you have on hand.
  • FRIDGE. The dough can be wrapped tightly, chilled in the fridge and used over several days. 
  • 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. Bring close to room temperature before scooping and baking.
  • VANILLA. These Mega Vanilla Chocolate Chip Cookies were originally created in collaboration with Rodelle (love them!) using their vanilla paste. However, you can use either vanilla paste or real vanilla extract and it will turn out fab either way. Promise.
  • CHOCOLATE. Go with milk, dark, bittersweet, a combination…use what you want or have on hand. Additionally, you can chop up candy bars (I do this every Halloween), add in some puffed rice cereal, dried tart cherries, chopped and toasted hazelnuts… And this, my friends, is exactly why I love chocolate chip cookies. The end.

 

MORE CHOCOLATE CHIP COOKIE PARTY!

Toasted Oat Chocolate Chip Cookies
Toasted oats, brown butter…these beauties take a touch more time but I love what they deliver in flavor. Not my favorite cookie to store in the fridge or freezer, these are best eaten within a day or two of baking.

Espresso Chocolate Chip Cookies
My love of chocolate with espresso knows no bounds…these have finely ground espresso mixed into the batter and they are a slice of heaven. Plus, this olive-oil cookie base is fabulous.

GF DF Oatmeal Chocolate Chip Cookies
Inspired by my love of Erewhon’s cookie of the same name. I worked realllyyyy hard to make it as close to the original as possible. I can’t recommend this one enough whether you are GF, DF or neither. These are also vegan…I know…magical.

Gianduja Chocolate Chip Cookies
A homemade chocolate-hazelnut spread (calling all Nutella fans!) is stuffed inside a giant chocolate chip cookie. That’s all I need to say about that.

Brown Butter Muscovado Chocolate Chip Cookie Bars
Ripped from the pages of The Cookie Book, these are one of my favorite bar cookies.

Crème Fraîche Chocolate Chunk Cookies
I went fancy with a chocolate chip cookie and it worked. These are really pretty cookies…

Brown Butter Chocolate-Caramel Skillet Cookie
Skillet cookies (and bar cookies) are my love language. You get the same cookie flavor but you’re only putting one dish in and out of the oven. It’s living your best life, really.

Dark Chocolate + Tart Cherry Cookies
These were made a million year’s ago and they’re still a favorite. The photos are shite, but if you look past that you’ll be glad you did.

There are more chocolate chip cookies on DisplacedHousewife, just search the site! 

 

Let’s bake some Mega Vanilla Chocolate Chip Cookies, shall we?

 

   Mega Vanilla Chocolate Chip Cookies  Mega Vanilla Chocolate Chip Cookies      Mega Vanilla Chocolate Chip Cookies

 

Mega Vanilla Chocolate Chip Cookies

Makes 12 Chocolate Chip Cookies

INGREDIENTS

  • 1 cup (210 g) brown sugar, packed
  • 8 tablespoons (113 g/4 ounces/1 stick) unsalted butter, room temperature
  • 1 tablespoon (14 g) olive oil
  • 1 large egg, room temperature
  • 1 tablespoon (13 g) vanilla paste or real vanilla extract
  • 1 teaspoon baking powder
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups (204 g) all-purpose flour
  • 3/4 cup (110g) dark, semi-sweet, milk or semi-sweet chocolate (chips, chunks or coarsely chopped bar)*

*I don’t know what’s happening to me…but when we made these the other night they felt a touch chocolate-y. I know, who even am I anymore. You might consider cutting back to a 1/2 cup (73 g) of chocolate chips if you prefer more dough in your cookie. 

DIRECTIONS

  1. Preheat your oven to 350F (177C) and line several baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Thank you so much for baking these Mega Vanilla Chocolate Chip Cookies!!! Tag me on social @displacedhousewife #displacedhousewife so that I can see your gorgeous cookies!!!

 

5.0 from 3 reviews
Mega Vanilla Chocolate Chip Cookies
Author: 
Recipe type: Cookies!
Serves: 12
 
One bowl, less than10 ingredients, ready in under an hour AND they deliver mega flavor. What more do you want in a cookie!?
Ingredients
  • 1 cup (210 g) brown sugar, packed
  • 8 tablespoons (113 g/4 ounces/1 stick) unsalted butter, room temperature
  • 1 tablespoon (14 g) olive oil
  • 1 large egg, room temperature
  • 1 tablespoon (13 g) vanilla paste or real vanilla extract
  • 1 teaspoon baking powder
  • ¾ teaspoon sea salt
  • ½ teaspoon baking soda
  • 1½ cups (204 g) all-purpose flour
  • ¾ cup (110g) dark, semi-sweet, milk or semi-sweet chocolate (chips, chunks or coarsely chopped bar)*
Instructions
  1. Preheat your oven to 350F (177C) and line several baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Thank you so much for baking these Mega Vanilla Chocolate Chip Cookies!!! Tag me on social @displacedhousewife #displacedhousewife so that I can see your gorgeous cookies!!!

 

 

 

 

10 Comments

  • Janet 2020/10/13 at 6:51 PM

    I can’t figure out what I did wrong. I followed the recipe exactly and the cookies came out 4-5 inches in diameter and flat as a pancake. After the first batch came out like that, I refrigerated the rest of the dough, but it didn’t help.
    Any ideas? Of course we will eat them anyway, but I wanted them to look like the picture!

    Reply
    • Rebecca Firth 2020/10/13 at 7:26 PM

      Hi Janet!
      It’s not a super thick cookie…that said, here are some things I would look at:

      1) What country do you live in? Some countries’ standard flour has a lower protein percentage which can yield a thinner cookie. For your info, I used King Arthur Baking All-Purpose Flour when testing the recipe.

      2) Did you use cups + spoons or weigh your ingredients? If you used cups + spoons you might measure out 1 cup lighter than I do; less flour would result in a flatter cookie.

      3) Lastly, did you mix the cookies with a mixer or by hand? During the creaming of the butter + sugar you are building structures in your cookie…if it didn’t hit that soft, creamy, whipped stage, they could be flatter.

      Let me know if any of this helps. I’d love to figure this out with you!!! xoxo

      Reply
      • Janet 2020/10/14 at 12:39 PM

        Thanks! I’m in Massachusetts. I weighed my ingredients and used my stand mixer. I’m wondering now if I made a mistake with the weight of the flour which was probably Gold Medal. Thanks for replying! I will definitely try again.

        Reply
        • Rebecca Firth 2020/10/14 at 10:30 PM

          Hi Janet, there is an almost 1% protein difference between Gold Medal AP and King Arthur AP…I don’t know if that could be the difference…just worth noting.

          I am inclined to think that it could be a weight discrepancy. Let me know how it goes when you try again — I was happy too hear back from you!!! xoxo

          Reply
  • María Dolores Davila 2020/09/23 at 11:59 PM

    They came out wonderful …. Love them they are spectacular thanks for the recipe

    Reply
  • Sally Beth 2020/09/19 at 9:06 PM

    They look and sound wonderful. I think I will go in the kitchen…..

    Reply
  • Lily 2020/09/19 at 9:00 PM

    Love that these make less dough!! Sometimes you just need a little treat without going too overboard. Will for sure be adding this into the mix xox

    Reply
    • Rebecca Firth 2020/09/19 at 9:03 PM

      They are so good! I hope you love them Lily!! xoxo

      Reply

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