Chocolate Chip Cookies – Who doesn’t love warm, gooey, chocolate chip cookies straight from the oven? This recipe is the perfect combination of crispy edges and a soft, chewy center that will leave your taste buds begging for more. These cookies are easy to make and use simple ingredients, but the key is in the technique. The recipe is perfect for both beginner and experienced bakers, and it’s sure to become a favorite in your household.
Whenever my husband and I want to indulge in something sweet, we always turn to this recipe for the best chocolate chip cookies. It all started when we were newlyweds and trying to impress each other with our baking skills. After trying various recipes, we stumbled upon this one and haven’t looked back since. We’ve made these cookies for every occasion – birthdays, holidays, and even just as a sweet treat to brighten up a mundane day. We’ve shared these cookies with friends and family, and they always rave about how delicious they are. These cookies have become a staple in our household, and we hope they become a staple in yours too.
Why This Recipe for the Best Chocolate Chip Cookies Is Unbeatable?
- The cookies have a perfect balance of crispy edges and a soft, chewy center that will satisfy all your cravings.
- The recipe uses simple ingredients that you probably already have in your pantry, making it easy to whip up a batch of cookies anytime.
- The addition of apple cider vinegar gives the cookies a unique tangy flavor that sets them apart from other chocolate chip cookie recipes.
- The recipe allows for customization – you can use all chocolate chips, a mix of chips and chunks, or even add nuts or dried fruit for an extra crunch.
Ingredients:
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, barely melted but not too hot (see photo above) (227 grams)
- ¾ cup light brown sugar, packed (150 grams)
- ⅔ cup granulated sugar (135 grams)
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 large egg
- 2 cups semisweet chocolate chips (I used half chips and half chunks, but either is fine) (340 grams)
- Coarse sea salt
Directions:
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with parchment paper.
In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
In a large bowl, beat together the butter, sugars, vanilla extract, and vinegar until smooth. Beat in the egg just until combined.
Mix the flour mixture into the wet mixture just until combined. Stir in the chocolate chips.
Using a large cookie scoop (about 2 rounded tablespoons), drop the dough about 3 inches apart onto the prepared baking sheet.
Bake for 8 to 10 minutes, until the cookies look light brown around the edges and underdone in the center. Remove from the oven and immediately sprinkle each cookie with a little sea salt. Allow to sit on the sheet for 10 minutes before moving to a rack to cool.
Notes:
- For best results, use room temperature butter and eggs.
- If you prefer your cookies to be less sweet, reduce the amount of granulated sugar.
- You can use a mix of different types of chocolate chips or chunks, such as milk chocolate or dark chocolate.
- If you don’t have coarse sea salt, you can use regular table salt or omit it altogether.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
In conclusion, these chocolate chip cookies are truly the best! With a crispy exterior and a chewy interior, they are the perfect balance of sweet and salty. The addition of apple cider vinegar and sea salt take these cookies to the next level, and they are sure to be a hit with everyone who tries them. Whether you’re baking for a special occasion or just craving a delicious treat, these cookies are sure to satisfy. So go ahead, whip up a batch and enjoy!
FAQ
Can I use margarine or shortening instead of butter?
While you can use margarine or shortening as a substitute, the cookies may not have the same flavor or texture as they would with butter.
Can I make this recipe gluten-free?
You can try using a gluten-free all-purpose flour blend instead of regular flour, but the texture of the cookies may be different.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for up to 3 months. Just scoop the dough into balls, place them on a baking sheet lined with parchment paper, and freeze until firm. Then transfer the frozen cookie dough balls to a freezer-safe bag or container.
Why do I need to add apple cider vinegar to the dough?
The apple cider vinegar helps to activate the baking soda, which helps the cookies to rise and have a better texture.
Why do I need to sprinkle sea salt on top of the cookies?
The sea salt helps to balance out the sweetness of the cookies and adds a nice salty crunch.
Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour 240 grams
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter barely melted but not too hot (see photo above) (227 grams)
- ¾ cup light brown sugar packed (150 grams)
- ⅔ cup granulated sugar 135 grams
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 large egg
- 2 cups semisweet chocolate chips I used half chips and half chunks, but either is fine (340 grams)
- Coarse sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with parchment paper.
- In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat together the butter, sugars, vanilla extract, and vinegar until smooth. Beat in the egg just until combined.
- Mix the flour mixture into the wet mixture just until combined. Stir in the chocolate chips.
- Using a large cookie scoop (about 2 rounded tablespoons), drop the dough about 3 inches apart onto the prepared baking sheet.
- Bake for 8 to 10 minutes, until the cookies look light brown around the edges and underdone in the center. Remove from the oven and immediately sprinkle each cookie with a little sea salt. Allow to sit on the sheet for 10 minutes before moving to a rack to cool.
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