Chocolate Chip Cookies

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If you’re one of those people in search of the best chocolate chip cookie recipes this is one you must try. Not only is the texture amazing, but these cookies are also chock full of chocolate chips.

You may think all chocolate chip cookie recipes are the same. Yeah, I used to think so too. But I was wrong!

My go-to chocolate chip cookie recipe was always the Nestle Toll House recipe. I’ve always felt my results were inconsistent. Then it got to a point where my family was asking to try other recipes.

So my kids and I started looking around and tried a few that were good but this one is definitely standing out.

When you read through the recipe you’ll see an unusual ingredient. White vinegar isn’t usually in cookie recipes.

But vinegar is sometimes used in baking. My chocolate chip chocolate muffins have red wine vinegar in the recipe. 

Why do you use vinegar in baking?

The vinegar reacts with the baking soda to produce carbon dioxide which gives the cookies a better rise, or fluff, as my son likes to say. You can’t taste it at all, trust me. My kids wouldn’t eat them if you could. 

You may think these cookies are more cake-like. We didn’t think so. They are crisp on the outside and chewy on the inside. 

My teenage boys actually made this batch of cookies and they asked if they could be big. Why not? So they used my #40 scoop. They weren’t too big basically because they didn’t spread much.

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Chocolate Chip Cookies

Yield: About 24 - 3" cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Crispy on the outside, chewy on the inside.

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Ingredients

• ⅔ cup light brown sugar, packed
• ⅔ cup granulated sugar
• 8 tablespoons unsalted butter, at room temperature
• ¾ teaspoon salt
• 2 teaspoons pure vanilla extract
• 1 teaspoon white vinegar
• 1 teaspoon baking soda
• 1 large egg
• 2 cups flour
• 1 bag (11.5 ounces) semisweet chocolate chips

Instructions

1. Preheat the oven to 375 degrees F. Line two baking sheets with Silpat liners or parchment paper.
2. In the bowl of a stand mixer, combine brown and white sugar, butter, salt, vanilla extract, vinegar, and baking soda. Beat until smooth and creamy and ingredients are incorporated.
3. Beat in the egg until thoroughly mixed in, scraping the side and bottom of the bowl.
4. Mix in the flour and then the chocolate chips.
5. Using a cookie scoop, scoop dough onto prepared baking sheets, leaving 2" between dough balls.
6. Bake cookies 10 - 12 minutes, until edges begin to brown and center is set.
7. Remove from oven and cool on the pan 5 -9 minutes until they've set enough to move without breaking.
8. Repeat with remaining cookie dough.

Notes

Adapted from King Arthur Baking Company.

If you want more cookies, use a smaller scoop and bake for a few minutes less.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Wilton Stainless Steel Cookie Scoop, Silver
• 
  Silpat Non-Stick Silicone Baking Mat, Half Sheet Size
• 
  OXO Good Grips Non-Stick Pro Cookie Sheet

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