Description
These Best Chocolate Chip Cookies are perfectly soft and chewy with a delicious balance of sweetness and a hint of sea salt on top. Made with a blend of brown and granulated sugars, melted butter, and semisweet chocolate chips, these classic cookies are easy to prepare and bake to golden perfection.
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 flour mixture aside.
- Cream Butter and Sugars: In a large bowl, beat together the melted (but not hot) butter, light brown sugar, granulated sugar, vanilla extract, and apple cider vinegar until the mixture is smooth and creamy.
- Add Egg: Beat in the large egg just until it is combined with the wet mixture without overmixing.
- Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Add Chocolate Chips: Stir in the semisweet chocolate chips and chunks evenly throughout the dough.
- Portion Cookies: Using a large cookie scoop (about 2 rounded tablespoons), drop balls of dough about 3 inches apart onto the prepared baking sheet.
- Bake Cookies: Bake in the preheated oven for 10 minutes, or until the edges look light brown and the centers appear slightly underdone.
- Finish and Cool: Immediately upon removal from the oven, sprinkle each cookie with a bit of coarse sea salt. Let the cookies sit on the baking sheet for 10 minutes to set before transferring them to a wire rack to cool completely.
Notes
- Using a medium cookie scoop can make regular-sized cookies instead of large ones.
- If you prefer chewier cookies, avoid overmixing the dough once the flour is added.
- Coarse sea salt enhances the chocolate flavor but can be omitted if desired.
- Butter should be barely melted and cooled slightly to prevent greasy cookies.
- For variation, use all chocolate chips or all chunks depending on texture preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
