One of the recipes I've been working to perfect during these weeks at home has been chocolate chip cookies. I don't have a passed down family recipe and recently I decided that was something I wanted to be able to give to my kids and grandkids. My husband loves chocolate chip cookies, but is perfectly fine eating the Toll House break and bake kind, so up until now I haven't had the need to create a recipe of our own. Que quarantine which feels like I now have 37 hours in a day and I need projects to keep my mind off stressful things.
I've baked a different version of these cookies 4 times and finally settled on this recipe as the best of the best.
These cookies are thinner, bake crispy on the edges and a nice soft center. In my opinion, they aren't overly sweet either, but the perfect balance between the sweetness of the chocolate and the cookie batter. The secret ingredient (marked with a *) was added after I did a little research to see how to enhance flavor in baked goods. I can tell you it works!! Also you don't need a stand mixer for this, just a good old fashioned hand mixer or you could even use your arms to stir... fancy that!
I hope you enjoy!
CHOCOLATE CHIP COOKIE RECIPE
2 cups flour ( I always use King Auther's)
1 tsp baking soda
1/2 tsp salt
2 sticks (or 1 cup) butter, softened but not melted
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla
1 tsp apple cider vinegar*
1 bag semi-sweet chocolate chips
1. Preheat oven to 375.
2. In a medium size bowl mix together with a fork flour, baking soda, and salt.
3. In a large bowl blend together butter and sugars. Once blended, add egg and vanilla, and mix again. Add in apple cider vinegar, and blend once more.
4. Add flour in batches and mix in between each batch. I usually do this in 3 batches.
5. Add chocolate chips to the bowl and fold in.
6. Spoon 1 tsp of batter onto a cookie sheet. You can spray the cookie sheet or use parchment paper to help from sticking.
7. Bake cookies for 8 minutes and remove from oven.
8. Let sit on the cookie sheet for an additional 5 minutes to set and cool.
9. At this point you should be able to use a spatula to remove the cookies without breaking. If you notice the cookies are breaking while trying to remove they may need to set a little longer.
Refrigerate the cookie dough for an hour after step 5 and the cookie will be thicker. You may need to increase baking time by 3 minutes just to make sure it is cooked through.