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The Best Chocolate Chip Cookies
There’s nothing quite like a warm, homemade chocolate chip cookie. Golden edges, soft centers, and melty chocolate in every bite, it’s comfort at its best.
The best cookies don’t need complicated techniques or unexpected twists. They rely on quality ingredients, balanced ratios, and thoughtful details that elevate something simple into something truly memorable.
And in this recipe, that detail is the vanilla.
Why Vanilla Matters
In a simple recipe like chocolate chip cookies, every ingredient pulls its weight. Butter, sugar, flour, chocolate, and especially vanilla.
We use Amoretti® Vanilla Bean Paste, made from real Madagascar Bourbon vanilla beans, to give these cookies a deep, full-bodied vanilla flavor you can actually taste. It’s rich, slightly floral, and creamy in a way that supports the chocolate instead of competing with it.
You’ll also notice those tiny black vanilla bean flecks throughout the dough — the kind you usually see in bakery-style desserts.
What Makes Vanilla Bean Paste Different?
Vanilla bean paste offers a more concentrated flavor than traditional extract and includes real vanilla bean seeds for both flavor and appearance.
Why we love it:
- Made from whole Madagascar vanilla beans
- No gums or thickeners
- Smooth, rich, well-rounded vanilla flavor
- Visible vanilla bean specks
Because this recipe keeps everything else classic, that pure vanilla flavor really shines.
Can I use extract instead?
Yes. Use the same amount (2 teaspoons). For best results, choose a high-quality extract like our Madagascar Bourbon Vanilla Bean 2X Water Solube extract.
That said, vanilla bean paste delivers a deeper flavor and a more elevated finish, especially in recipes where vanilla plays a leading role.
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?
Vanilla bean paste isn’t just for cookies. Try it in:
- Cakes and cupcakes
- Buttercream and whipped cream
- Custards and pastry cream
- Pancakes and waffles
- Ice cream
Anywhere you’d normally use vanilla extract, you can use paste instead for a more pronounced flavor and bakery-style finish.
The Best Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) salted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 tablespoon 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
- Preheat your oven to 375°F. Line 3 baking sheets with parchment paper and set aside.
- 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.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Scrape down the sides of your mixing bowl, then add the eggs and vanilla bean paste. Beat until smooth & creamy.
- Add the dry ingredients to the bowl and pulse the mixer a few times to start incorporating. Then mix on low until fully combined.
- Stir in the chocolate chips.
- 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.
- Sprinkle a pinch of flaky sea salt on top of each one.
- 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.
- 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.
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