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Homemade Chocolate Chip Cookies with Brown Sugar and Vanilla
Bake homemade chocolate chip cookies packed with dark chocolate chips, brown sugar and vanilla in under 30 minutes.
Chocolate-chip cookies are classic bite-sized biscuits prepared from a simple dough of wheat flour, butter, brown and white sugars, egg, and vanilla, brought to life with generous inclusions of dark chocolate chips and a touch of baking powder or bicarbonate of soda for lightness. Their golden exterior hides a tender, slightly chewy crumb accented by pockets of melted chocolate, offering a balanced sweetness and subtle caramel notes from the brown sugar. Often finished with a pinch of salt to heighten flavor, these cookies are quick to assemble, require only brief baking, and are typically enjoyed warm or at room temperature as a snack, dessert, or companion to coffee, tea, or a glass of milk at any time of day.
Homemade Chocolate Chip Cookies with Brown Sugar and Vanilla
Mixed in one bowl from pantry staples, this fool-proof dough is ready in minutes—perfect for spontaneous late-night cravings or baking with kids. Any leftovers can be rolled, frozen, and sliced to order, so you can enjoy oven-fresh cookies on demand.
Prep Time
15 minutes
15 minutes
Cook Time
10 minutes
10 minutes
Total Time
25 minutes
25 minutes
Ingredients
Unsalted butter, softened – 100 g
- Light brown sugar – 100 g
- Caster (white) sugar – 75 g
- Pure vanilla extract – 1 tsp
- Large egg – 1
- All-purpose (plain) flour – 225 g
- Baking soda (bicarbonate of soda) – ½ tsp
- Fine salt – 1 pinch
- Semi-sweet/dark chocolate chips – 200 g
- (Optional) Chopped toasted walnuts or pecans – about 50 g for extra crunch
Method
Preheat the oven to 180 °C
- Cut the softened butter into pieces
- Put the butter in a mixing bowl
- Add the brown sugar to the bowl
- Add the vanilla sugar to the bowl
- Beat the mixture until it turns pale and creamy
- Crack the egg into the bowl
- Beat until the egg is fully incorporated
- Combine the flour with the baking powder in a separate bowl
- Pour the flour mixture into the butter mixture
- Stir until a smooth dough forms
- Add the chocolate chips to the dough
- Fold the chips in evenly
- Line a baking tray with parchment paper
- Scoop small mounds of dough onto the tray, leaving space between each one
- Place the tray in the preheated oven
- Bake until the cookie edges are golden, about 10 minutes
- Remove the tray from the oven
- Let the cookies rest on the tray for 2 minutes
- Transfer the cookies to a wire rack to cool completely
Nutrition (whole recipe)
Calories
3575 kcal Protein
48 g Fat
167 g Carbs
481 g Fiber
24 g Sugar
270 g
3575 kcal Protein
48 g Fat
167 g Carbs
481 g Fiber
24 g Sugar
270 g
Notes
Chef’s note: For a richer, almost toffee-like flavor, brown the butter first, let it cool slightly, then make the dough as usual. Swap half the chips for hand-chopped dark chocolate so irregular shards melt into wide, gooey pockets throughout each cookie.
why this recipe
There’s something irresistibly comforting about pulling a tray of homemade chocolate chip cookies from the oven, and this recipe elevates that familiar pleasure with a few deft touches: the subtle crunch and caramel depth of demerara sugar, a perfectly balanced ratio of butter to flour for a melt-in-the-middle crumb, and just the right baking time to marry crisp edges with a chewy center studded with generous chocolate pockets. Ready in minutes from everyday pantry staples, these cookies perfume the kitchen with warm vanilla and leave you with a batch that stays soft long after they cool—proof that simple ingredients, handled with care, can deliver bakery-quality results in your own home.
FAQs
FAQ acf
Frequently Asked Questions
Can I freeze the cookie dough for later use, and how should I adjust the baking time when baking from frozen?
Yes—portion the dough into balls, freeze them solid on a tray, then keep in an airtight bag for up to 3 months. Bake straight from frozen at the same 180 °C; they usually need just 2–3 extra minutes (about 12–13 min total) to achieve the same golden edges and chewy centers.
Can I replace the butter with a plant-based alternative to make these cookies dairy-free, and what adjustments are needed?
Yes—swap the butter 1-for-1 (100 g) with a firm, plant-based “block” margarine or refined coconut oil. The dough may spread a little more, so chill it 20–30 minutes before baking and start checking for doneness about a minute earlier; otherwise, no further adjustments are required.
Can I make these cookies gluten-free, and what flour blend works best?
Yes—swap the 225 g wheat flour for the same weight of a certified “1:1” gluten-free all-purpose blend that already contains xanthan or guar gum (e.g., rice flour + potato starch + tapioca). The dough behaves almost identically, though it can be slightly drier, so add 1–2 tsp milk or water if needed and chill 15 min before baking for the best spread and texture.