Looking for the best chocolate chip cookies ALREADY? You are in the right place. These cookies are BIG, soft, fluffy and totally divine.
Chocolate chip cookies are my weakness. If I was stuck on a desert island, I might be happy with a steady supply of homemade chocolate chip cookies.
I slipped this recipe for my mom's best chocolate chip cookies, and now I want to share it with all of you. You don't want to go on living without knowing what's in the best chocolate chip cookies EVER, right?
Best Chocolate Chip Cookie Recipe
Well, these wonderful homemade cookies are loaded with incredible ingredients.
Butter, sugar, vanilla and semi-sweet chocolate chips are among the usual suspects.
But this is not your average chocolate chip cookie recipe! Yes, this recipe produces pretty perfect cookies.
How to make chocolate chip cookies
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Combine flour, baking soda and salt
In another bowl, beat together the butter, sugars, vanilla extract and vinegar until smooth.
Beat the egg until it is combined.
Mix the flour mixture in the wet mixture until it is combined. Stir in the chips.
Place cookies 2 inches apart on your prepared cookie sheet (here's my favorite).
Cook and enjoy!
POINT: In the recipe, I note the "barely melted" butter. You want to melt it, but not over-melt it, and be sure to let it COOL a bit before putting it with the other ingredients.
Here's a picture of what your butter should look like!
Sweet chocolate chip cookies
The debate over soft and crunchy chocolate chip cookies is evident in my book.
I prefer the soft and the soft, but these cookies offer you the best of both worlds.
The middle of the cookie is nice and soft, and the outside edge has a little crisp.
And this sea salt on top? Just wow.
How to store chocolate chip cookies
A wonderful tip that I took a few years ago was to store cookies in an airtight container with a slice of white bread.
Cookies use moisture from bread and this prevents them from drying out. Try it, you will love the results.
How to freeze cookie dough
People always ask me if they can freeze my cookie recipes. In that case, yes, you can certainly freeze this chocolate chip cookie dough. Here's how.
Make the cookie dough as shown below.
Scoop (I'm obsessed with this OXO cookie scoop) and place the cookies on a baking sheet lined with parchment paper. Just make sure the leaf will fit in your freezer.
Freeze the balls until they are solid. Usually 1-2 hours will be enough.
Remove the cookie balls in a large zippered bag, carefully labeled with the date and baking instructions.
Freeze up to 6 weeks.
How to Bake Frozen Chocolate Chip Cookie Dough
To bake your amazing cookies, you can let the dough thaw overnight in the refrigerator or a few hours at room temperature, then bake as usual.
If you want to cook them frozen, just let them sit on a baking sheet lined with parchment paper while your oven is preheating, then bake as usual, adding 1 to 3 minutes to baking time.
You only have to keep an eye on your oven to make sure you don't leave them on for too long during the initial baking.
Remember, as my instructions below note, you don't want to bake these cookies too much. They will look a bit cooked in the center, but they will continue to cook once you take them out of the oven, letting them cool on the baking sheet for another 10 minutes.
I think you will agree that these are truly the BEST chocolate chip cookies!
More good cookies
2 cups all-purpose flour
1 teaspoon of baking soda
½ teaspoon salt
1 cup butter, barely melted but not too hot (see photo above)
¾ cup packed light brown sugar
⅔ cup granulated sugar
2 teaspoons of vanilla extract
1 teaspoon apple cider vinegar
1 large egg
2 cups semi-sweet chocolate chips (I used half nuggets and half pieces, but that's fine)
Coarse sea salt
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.In a medium bowl, combine the flour, baking soda and salt: set aside.In a large bowl, beat together the butter, sugars, vanilla extract and vinegar until smooth. Beat the egg until it is combined.Mix the flour mixture in the wet mixture until it is combined. Stir in the chips.Using a large cookie spoon (about 2 rounded tablespoons), place about 3 inches on the cookie sheet. Bake for 8 to 10 minutes, they will look light brown around the edges and will have insufficient air in the center. Remove from the oven and immediately sprinkle each cookie with a little sea salt. Let sit on the sheet for 10 minutes before going to a wire rack to cool.
You can use a medium cookie spoon for full-size cookies.
Portion: 1 cookie
Quantity per serving:
calories: 182 Total fat: 9.8g Saturated fat: 6g Trans fat: 0g Unsaturated fats: 3.2g Cholesterol: 33.7 mg Sodium: 224 mg Carbohydrates: 22.1g Fiber: 0.4 g Sugar: 12.4 g Protein: 1.8g