Description
Classic best chocolate chip cookies with a perfect balance of chewy and crispy textures, enriched with semisweet chocolate chips and a hint of sea salt for enhanced flavor.
Ingredients
Scale
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 optional)
- Coarse sea salt for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
- Cream Wet Ingredients: In a large bowl, beat the butter, light brown sugar, granulated sugar, vanilla extract, and apple cider vinegar until smooth and creamy. Then, beat in the egg until just combined.
- Combine Mixtures: Gradually mix the dry flour mixture into the wet ingredients just until combined. Avoid overmixing to maintain cookie texture.
- Add Chocolate Chips: Fold in the semisweet chocolate chips evenly throughout the batter.
- Portion Cookies: Using a large cookie scoop (about 2 rounded tablespoons), drop cookie dough balls about 3 inches apart onto the prepared baking sheet.
- Bake Cookies: Bake for 10 minutes until the edges are lightly browned and the centers look slightly underdone.
- Finish and Cool: Remove cookies from the oven and immediately sprinkle each cookie with a little coarse sea salt. Let cookies sit on the baking sheet for 10 minutes before transferring them to a cooling rack.
Notes
- You can use a medium cookie scoop for slightly smaller, regular-sized cookies.
- Use half chocolate chips and half chunks for varied texture if desired.
- Allowing cookies to rest on the baking sheet after baking helps them set properly without breaking.
- Butter should be barely melted but not hot to avoid cooking the egg when mixed.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
