I will be the first one to tell you I am not the best chef. It seems to come so easy to everyone in my family but me. I have always been the one good at taste testing haha. There is such a freedom in what you can combine or how you can cook and people seriously put stuff into a pan that intentionally sets stuff on fire. It’s wild. My brother will combine things that makes me turn up my nose until I actually try it, and that is why he is a chef in Nashville and I am a nurse following doctor’s orders in a hospital.
Baking is a lot like nursing I guess. You have parameters and have freedom within those parameters, but still follow basic guidelines. If you add too much of something you’ll know it. I like that there are exact measurements and instructions with consistent results. I am trying to break free of that constant need for structure to learn how to cook, but I cannot say that I am too motivated when I am surrounded by people who make food that tastes way better than I could every try to make.The first time I made homemade cookies was last year. I was so nervous because I had no idea what I was doing and I ran out of some ingredients and needed to improvise. God was showing me that it is okay to take a different route than originally planned, and sometimes the scenic highway is brings you the best results. These chocolate chip cookies are beyond phenomenal. If you want to skip right to the good stuff then go right on ahead and jump to the best chocolate chip recipe you will ever bake! If you want to bake with me however, then keep on reading.
Step 1
We are going to gather our ingredients!
- 2 c All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 c Light Brown Sugar, packed
- 2/3 c Granulated Sugar
- 1 c Unsalted Butter (two sticks)
- 2 tsp Vanilla Extract
- 1 tsp Apple Cidar Vinegar
- 1 Large Egg
- 1-1.5 c Semisweet Chocolate Chips
- 1 c Dark Chocolate Chips (I usually do less semisweet and more dark chocolate because thats what I prefer)
- Coarse Sea Salt, for finishing
Step 2
After you preheat the oven to 350 degree, either spray a baking sheet or line it with parchment paper. I remember freaking out last year because I didn’t have parchment paper… I was standing there like Ross from Friends telling myself I was fine, everything was fine.
Step 3
While you stand there and tell yourself everything is fine, go ahead and combine the flour, baking soda, and regular salt in a medium size bowl, using a fork or whatever your have to make sure they are mixed well together.
Step 4
Put the unsalted butter in a bowl and heat it until just melted. You may still see some solid butter, thats okay. It shouldn’t be piping hot and should not see foam in the bowl. I do this in 15-30 second intervals to make sure I don’t forget about it and overheat it. If you know how to brown butter I am sure that would taste amazing in this, but I am not brave enough yet to try that.
Baking day is taking place at my sisters, so I will be using her KitchenAid stand mixer to make this dough. If you don’t have a stand mixer, just make sure your hand mixer is strong enough to make the dough without you having to over mix it.
In the large mixing bowl beat together the butter, brown + granulated sugar, vanilla extract, and vinegar until smooth.
Step 5
Mix in the dry ingredients with the wet until just combined. You do not want to over mix it and make a tough, dense cookie. Stir in the chocolate chips at this point.
Step 6
Normally I put the dough into the freezer to chill before baking, because I would worry about the butter being so warm it would just spread flat, but this time I put it straight in the oven and it was still just as good. If I don’t bake them all at once, I put the rest of the dough balls into a freezer safe container and separate the layers with something like parchment paper.
When you are ready to bake them just put them about 3 inches apart on the baking sheet and leave them in the over for about 13 minutes. I take them out before they’re completely done since they will continue baking on the counter and sprinkle them with coarse sea salt. The sea salt with the chocolate just does something amazing and you won’t want a cookie any other way after.
Let me know how you liked this recipe and if you tried it!! It is a holiday must have for me now. Maybe next year I will get brave enough to try the browned butter in it.
XoXo, Mads
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The Best Chocolate Chip Cookie You Will Ever Make
Ingredients
- 2 c. all purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- ¾ c. light brown sugar packed
- ⅔ c. granulated sugar
- 1 c. unsalted butter barely melted
- 2 tsp. vanilla extract
- 1 tsp. apple cidar vinegar
- 1 large egg
- 1-1.5 c. semisweet chocolate chip
- 1 c. dark chocolate chips
- coarse sea salt
Instructions
- Preheat oven to 350°. Line a baking sheet with parchment paper or lightly spray with non-stick spray.
- In a separate bowl mix flour, baking soda, and salt. Set aside.
- Warm the butter until just melted. You will still see some solid pieces in the bowl and it won't be piping hot or foamy.
- If you have a stand mixer beat together butter, sugars, vanilla extract, and vinegar until smooth. Beat in the egg until just combined. If not, use a large bowl and a hand mixer for this step.
- Mix the dry mixture you created into the wet mixture until just combined. You don't want to over mix the dough so it does not get tough. Stir in the chocolate chips.
- Using a large cookie scoop drop the cookies about 3 inches apart.
- Bake about 13 minutes. Remove and immediately sprinkle with coarse sea salt.