Mega Vanilla Chocolate Chip Cookies

One bowl, less than 10 ingredients, ready in under an hour AND they deliver mega flavor. What more do you want in a cookie!?
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A closeup of 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


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.

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.

The dough can be wrapped tightly, chilled in the fridge and used over several days. 

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.

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.

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.

Mega Vanilla Chocolate Chip Cookies
Mega Vanilla Chocolate Chip Cookies

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

One bowl, less than 10 ingredients, ready in under an hour AND they deliver mega flavor. What more do you want in a cookie!?
5 from 16 reviews
Print Save Rate
Course: Dessert
Cuisine: Cookies
Keyword: Chocolate Chip Cookies, Dessert, Baking
Servings: 12 Cookies


  • 1 cup (210 g) brown sugar, packed
  • 8 tablespoons (113 g or 4 ounces) 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 (5 g) baking powder
  • 3/4 teaspoon (4.5 g) sea salt
  • 1/2 teaspoon (2.5 g) baking soda
  • 1 1/2 cups (204 g) all-purpose flour
  • 3/4 cup (110 g) dark, semi-sweet, 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.
  • 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!!!
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo


  • Molly April 14, 2022 at 12:43 PM

    Like a previous post, mine came out super flat but that didn’t keep them from being delicious!!!! Holy cow they’re good. I added toasted pecans to my dough and it is so good! I’ll be trying again with a little more flour and baking powder. Thanks for a FANTASTIC jumping off point.

    • Rebecca Firth April 18, 2022 at 3:42 PM

      Hi Molly! I’m so glad you liked them!!! I offer the same tips that I suggested above in regards to spreading, as they shouldn’t spread (although they aren’t an especially thick cookie). I’m glad you were able to enjoy them!
      R xox

  • Lilian June 21, 2021 at 6:54 PM

    5 stars
    these are my go-tos!! love them so much, super easy to make and always turn out

  • Valeria May 16, 2021 at 9:17 PM

    Are these cookies better the same day??

    • Rebecca Firth May 20, 2021 at 4:43 PM

      Hi Valeria! I think these cookies are great the same day or next!! The only chocolate chip cookie (of mine) that I prefer the same day, is the Toasted Oat one. Let me know if you have any other questions! xo

  • Kailee May 16, 2021 at 2:34 PM

    5 stars
    These are a hit! They look just like your beautiful photos and are so delicious. Thanks so much for the recipe!

    • Rebecca Firth May 20, 2021 at 4:42 PM

      You’re a dreamboat Kailee!! I’m glad you liked them!! xox

  • Mariah Cooper March 15, 2021 at 9:14 PM

    5 stars
    I have made this recipe at least half a dozen times and it’s my go to chocolate chip recipe now. It’s amazing! They always turn out perfect in taste and texture. I love how simple the recipe is. Recently I added some peppermint extract to turn them into mint chocolate chip cookies and they were also fantastic! Thanks for such a great recipe for a classic cookie!

  • Heather March 5, 2021 at 10:53 AM

    5 stars
    These were amazing

  • Mariana Fernández January 8, 2021 at 12:56 PM

    Hi Rebecca, I hope it is not too late. Happy new year! I’m writing from Cancun México. I already have all the ingredients to make this cookies but I couldn’t find sea salt, is there a problem if a I use normal salt? it is the same amount?
    PD: I love your recipes, you inspire me. I am a medical student but I want to sell cookies to earn money for my books. A big hug.

    • Rebecca Firth January 9, 2021 at 4:21 PM

      Hi Mariana! You can totally use regular table salt! I apologize for not getting back sooner. …I love your cookie selling idea—good luck with it and congrats on med school!!! xox

      • Danielle Gonsalves December 7, 2021 at 6:06 AM

        Hi Rebecca,

        I recently moved to Portugal and am trying to figure out the correct substitution for all purpose flour. In Europe, flour is generally sold as T45, T55, T65, etc. I’ve made these cookies a few times before. This time, the texture was off which I assume was because of the flour I used. I’ve read some conflicting info on which type of flour would be the most similar to all purpose flour. Could you steer me in the right direction? Much appreciated!

        • Rebecca Firth June 20, 2022 at 2:37 PM

          Hi Danielle,
          I apologize for the belated reply, this was in my spam folder! I did a quick google search and it recommended the T55. Please let me know how it goes!! xox

  • May December 30, 2020 at 11:17 AM

    Would you recommend using a hand mixer for this recipe?

    • Rebecca Firth December 30, 2020 at 1:04 PM

      Hi May! I don’t use a hand mixer but you certainly could when creaming the butter and sugar and adding in the eggs. Be careful when adding in the flour so you don’t over-mix. Have fun!! xo

  • Ericka M December 6, 2020 at 1:57 AM

    5 stars
    Making these for the second time- they’re quick and delish!

    • Rebecca Firth December 6, 2020 at 2:15 AM

      Hi Ericka!! I’m so happy you like them—they are my FAVORITE chocolate chip cookie this year!! xox

  • Lilly November 9, 2020 at 5:20 PM

    5 stars
    I just tried those they’re so simple to make and DELICIOUS!! I used grams to measure the ingredients and I mixed everything with a spatula I didn’t use my kitchen aid. THANK U❤️

    • Rebecca Firth November 11, 2020 at 6:51 PM

      Hi Lilly!
      I’m so happy that you loved them!!!! We are OBSESSED!!!! xoxo

  • Janet October 13, 2020 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!

    • Rebecca Firth October 13, 2020 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

      • Janet October 14, 2020 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.

        • Rebecca Firth October 14, 2020 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

  • María Dolores Davila September 23, 2020 at 11:59 PM

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

    • Rebecca Firth October 13, 2020 at 7:08 PM

      I love hearing this — thank you!!!! xoxo

  • Sally Beth September 19, 2020 at 9:06 PM

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

  • Lily September 19, 2020 at 9:00 PM

    5 stars
    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

    • Rebecca Firth September 19, 2020 at 9:03 PM

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


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