Best Chocolate Chip Cookies Recipe

Introduction

These big, soft chocolate chip cookies are truly perfect for satisfying your sweet tooth. With a tender crumb and just the right amount of chocolate, they’re a classic treat everyone will love.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter, barely melted but not too hot
• ¾ cup light brown sugar, packed
• ⅔ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• 1 large egg
• 2 cups semisweet chocolate chips (or half chips and half chunks)
• Coarse sea salt, for sprinkling

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, beat the butter, brown sugar, granulated sugar, vanilla extract, and apple cider vinegar until smooth. Add the egg and beat just until combined.
4. Step 4: Gradually mix the dry flour mixture into the wet ingredients until just combined. Stir in the chocolate chips.
5. Step 5: Using a large cookie scoop (about 2 rounded tablespoons), drop dough balls about 3 inches apart onto the prepared baking sheet.
6. Step 6: Bake for 8 to 10 minutes, until the edges are lightly browned but the centers still look slightly underdone. Remove from oven and immediately sprinkle each cookie with a little coarse sea salt.
7. Step 7: Let the cookies sit on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use a medium cookie scoop if you prefer smaller, more traditional-sized cookies.
• For a deeper flavor, try browning the butter before melting it.
• Mix chocolate chunks with chips for varied texture and bursts of rich chocolate.
• Sprinkling sea salt enhances the sweetness and balances the flavors beautifully.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm in a low oven or microwave for a few seconds to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe since salted butter contains salt already. This prevents the cookies from becoming too salty.

Why do the cookies look underdone when removed from the oven?

Chocolate chip cookies often look soft and underbaked in the center when freshly baked. They continue to set as they cool on the baking sheet, resulting in a chewy, tender texture.

Best Chocolate Chip Cookies Recipe

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★★★★★

4.9 from 74 reviews

• Author: Matteo
• Total Time: 25 minutes
• Yield: 20 cookies 1x

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Description

These big, soft chocolate chip cookies are the perfect treat for any occasion. With a rich buttery flavor, a hint of vanilla and apple cider vinegar for moisture and tenderness, and a delightful sprinkle of coarse sea salt on top, these cookies deliver a perfect balance of sweet and salty with each bite. Ideal for sharing or indulging in a comforting dessert.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup butter, barely melted but not too hot
• ¾ cup light brown sugar, packed
• ⅔ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• 1 large egg

Add-ins

• 2 cups semisweet chocolate chips (half chips and half chunks recommended but any mix is fine)
• Coarse sea salt for sprinkling

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Instructions

1. Preheat the Oven: Set your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well mixed; set this aside for later.
3. Mix Wet Ingredients: In a large bowl, beat the barely melted butter, light brown sugar, granulated sugar, vanilla extract, and apple cider vinegar together until smooth and creamy.
4. Add Egg: Beat in the large egg just until it is combined with the wet mixture to maintain a tender cookie texture.
5. Incorporate Dry Ingredients: Gradually add the flour mixture into the wet ingredients. Stir just until combined to avoid overworking the dough which can make cookies tough.
6. Stir in Chocolate Chips: Fold in the semisweet chocolate chips and chunks evenly throughout the dough.
7. Scoop Cookies: Using a large cookie scoop (about 2 rounded tablespoons), drop the dough onto the prepared cookie sheet, spacing them about 3 inches apart to allow for spreading.
8. Bake: Place the cookie sheet in the preheated oven and bake the cookies for 8 to 10 minutes. Look for light brown edges and a slightly underdone center as a sign of perfect doneness.
9. Add Sea Salt: Right after removing the cookies from the oven, sprinkle each cookie lightly with coarse sea salt to enhance flavor.
10. Cool: Let the cookies sit on the baking sheet for 10 minutes to set before transferring them onto a wire rack to cool completely.

Notes

• You can use a medium cookie scoop instead if you want smaller, regular-sized cookies.
• Don’t overmix the dough once the flour is added to keep your cookies soft and tender.
• Butter should be barely melted to keep the dough cohesive but not greasy.
• Sprinkling sea salt while the cookies are hot creates a nice flavor contrast and makes them more irresistible.

• Prep Time: 15 minutes
• Cook Time: 8 to 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Keywords: big chocolate chip cookie, chocolate chip cookies, soft cookies, homemade cookies, classic dessert