Go Back
–+ servings
Best Chocolate Chip Cookies

Best Chocolate Chip Cookies: Soft, Chewy, and Ready to Freeze

Discover the secret to the best chocolate chip cookies with this easy recipe that guarantees a soft, chewy texture and delightful taste.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 ½ cups all-purpose flour spooned and leveled for accuracy
  • 1 teaspoon baking soda check freshness for best results
  • ½ teaspoon salt fine salt works best for even distribution
  • 1 cup unsalted butter melted and cooled slightly
  • 1 cup light brown sugar packed tightly when measuring
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract choose high-quality pure vanilla
  • 1 tablespoon apple cider vinegar or replace with white vinegar
  • 1 large egg
  • 1 ½ cups semisweet chocolate chips can mix with chocolate chunks
  • Coarse to taste sea salt for sprinkling after baking

Equipment

  • Oven
  • mixing bowls
  • Whisk
  • spatula
  • cookie scoop
  • baking sheets
  • parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
  2. Whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt until fully combined.
  3. Melt 1 cup of unsalted butter and let it cool, then add 1 cup of light brown sugar and ½ cup of granulated sugar, beating until smooth.
  4. Mix in 2 teaspoons of vanilla extract, 1 tablespoon of apple cider vinegar, and 1 large egg, blending well.
  5. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
  6. Fold in 1 ½ cups of semisweet chocolate chips evenly into the dough.
  7. Scoop about 2 tablespoons of dough and space them at least 3 inches apart on the baking sheets.
  8. Bake for 8 to 10 minutes until edges are golden and centers are gooey.
  9. Sprinkle a pinch of coarse sea salt over cookies immediately after taking them out of the oven.
  10. Cool cookies on the baking sheet for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 95mgFiber: 0.5gSugar: 10gVitamin A: 200IUCalcium: 15mgIron: 0.5mg

Notes

For best results, ensure butter is not too hot when mixing with egg to prevent scrambling. Cookies can be frozen for future enjoyment.

Tried this recipe?

Let us know how it was!