There’s nothing quite like a warm, homemade chocolate chip cookie. Crispy edges, soft middles, melty chocolate in every bite—it’s pure comfort. But if you want to make a cookie that people actually remember? The kind they ask you to bring to every party or bake sale? It comes down to the details.

One of the most important ones? Vanilla.

This recipe has everything you’d expect in a perfect cookie—rich butter, two kinds of sugar, plenty of chocolate chips. But what sets it apart is the vanilla bean paste. Not extract. Not imitation. We’re talking about real-deal vanilla flavor, and once you bake with it, there’s no going back.

The Vanilla That Changes Everything

What’s the difference between vanilla extract and vanilla bean paste?
Vanilla bean paste is thicker and more concentrated than extract, and it has real vanilla bean seeds in it. It gives you that full, rounded flavor and the beautiful specks you see in bakery treats.

Can I use extract instead?
You can, but the flavor won’t be quite as rich. If you do, use the same amount—2 teaspoons—and try to use a high-quality extract like our Madagascar Bourbon Vanilla Extract (2X).

Why Madagascar vanilla?
Madagascar grows the world’s most sought-after vanilla beans. They’re known for their creamy, sweet, full-bodied flavor that’s ideal for baking.

Can I use the paste in other recipes?
Absolutely. It’s dreamy in anything from cakes to custards, whipped cream to waffles. Basically, anywhere you’d use vanilla extract—you can use this instead, and it’ll taste 10x better.

The Best Chocolate Chip Cookies

Ingredients

• 1 cup (2 sticks) salted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar packed 
• 2 teaspoons Amoretti® Vanilla Bean Paste
• 2 large eggs, room temperature
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon cinnamon
• 1 teaspoon sea salt
• 2 cups semi-sweet chocolate chips (14 oz)
• Flaky sea salt (to sprinkle on top)

Directions

1. Preheat your oven to 375°F. Line 3 baking sheets with parchment paper and set aside.
2. In a stand mixer fitted with the paddle attachment, beat the softened butter with both sugars until it’s fluffy and lighter in color (aim for a pale taupe)—about 3–4 minutes. Don’t rush this part! It makes a difference.
3. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
4. Scrape down the sides of your mixing bowl, then add the eggs and vanilla bean paste. Beat until smooth & creamy.
5. Add the dry ingredients to the bowl and pulse the mixer a few times to start incorporating. Then mix on low until fully combined.
6. Stir in the chocolate chips.
7. Scoop about 3 tablespoons of dough using a medium-large cookie scoop and arrange 8 per tray, leaving 1–2 inches of space between each.
8. Sprinkle a pinch of flaky sea salt on top of each one.
9. Bake for 8–10 minutes, or until the edges are golden and the centers are just barely set. Don’t overbake—the cookies will finish cooking on the tray while they cool.
10. Let them sit on the tray for 5–10 minutes, then move to a wire rack to cool completely… or eat them warm while the chocolate is still gooey.