It took me years to finally perfect this chocolate chip cookie recipe. And after many batches, many trials and tribulations, puffy cookies, flat sad cookies and boring cookies, I finally got it right and OMG they are BOMB. You need to make these asap. This recipe is much requested and used by clients, friends and family now because they are so fool proof. And that's because, after much research, I added in a secret ingredient that makes them chewy in the middle, crispy around the edges and total perfection. Read on to see what you need to make them too...
2 Cups All Purpose Flour
2/3 Cup Brown Sugar
2/3 Cup white Sugar
2 Sticks Softened Salted Butter
1 tsp Vanilla Extract
1 Large Egg
1 tsp Baking Soda
1 tsp Salt
1 tsp Apple Cider Vinegar
Pinch of Flakey Sea Salt on top of each cookie
1/2 Cup Mini Chocolate chips (or chopped chocolate), I like to mix chocolates for the best flavor
Preheat the oven to 375 F
Cream the butter and sugar together in a bowl or a stand mixer with the paddle attachment.
Add in the vanilla extract, salt, vinegar and baking soda and keep beating until creamy.
Add the egg and beat until combined.
Now add in the flour, beat until just combined.
Finally, add in the chocolate chips.
With a tablespoon, spoon equal amounts of mixture on to a greased baking sheet lined with parchment paper sprinkle a little Maldon sea salt over each one, then pop them in to the fridge for 30 minutes to cool the dough.
Then in to the oven for 10-12 minutes until lightly brown around the edges but still slightly undercooked so they get chewy when they cool.
The important part when you first take them out of the oven is to give the tray a good whack down on the counter top which will let any air escape from the cookies.
Then sprinkle over a little more of the flakey sea salt on top of each cookie while they are warm.
Serve them warm to your family and enjoy with a cup of tea!