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The Best Chocolate Chip Cookie You Will Ever Make

I came across a recipe last year I just had to make, and as I was putting everything together I realized I did not have everything I needed. I began making adjustments as I needed to and this amazing cookie was the final product.
Print Recipe
Prep Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24 cookies (depending on cookie size)
Calories 185 kcal

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.

Notes

If you do not plan on baking all of the cookies at once they are safe to freeze and bake directly from the freezer later without thawing. I use Saran Wrap between the layers, but recommend using something like parchment paper so that it is easier to peel away from the frozen dough. I use freezer safe containers instead of ziplocks because ziplocks have a tendency to make food taste like it
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