Looking for the best chocolate chip cookies EVER? you’re in the right place. These cookies are BIG, soft, chewy, and totally divine.
Chocolate chip cookies are my weakness. If I were ever stranded on a deserted island, I could be happy with a steady supply of homemade chocolate chip cookies.
I swiped this recipe for the best chocolate chip cookies from my mom, and now I want to share it with all of you. You don’t want to keep going through life not knowing what’s in the best chocolate chip cookies EVER, do you?
Best Chocolate Chip Cookies Recipe
Well, these wonderful homemade cookies are loaded with some incredible ingredients.
Butter, sugar, vanilla and semisweet chocolate chips are among the usual suspects.
But this isn’t your average chocolate chip cookies recipe! Y’all, this recipe produces some pretty perfect cookies.
How to Make Chocolate Chip Cookies
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Mix together the flour, baking soda, and the salt
- In a separate bowl, beat together the butter, sugars, vanilla extract, and the vinegar until smooth.
- Beat in the egg just until combined.
- Mix the flour mixture into the wet mixture just until combined. Stir in the chips.
- Drop cookies 2 inches apart onto your prepared cookie sheet.
- Bake and enjoy!
TIP: In the recipe, I make a note about “barely melted” butter. You want to melt it, but not over melt it, and be sure to let it COOL a bit before putting in with the other ingredients.
Here’s a picture of what your butter should look like!
Soft Chocolate Chip Cookies
The debate on soft vs. crispy chocolate chip cookies is a no-brainer in my book.
I do favor soft and chewy, but these cookies give you the best of both worlds.
The middle of the cookie is nice and soft, and the outer edge has a little crispiness.
And that sea salt on top? Just, wow.
How to Store Chocolate Chip Cookies
A wonderful tip that I picked up a few years ago was to store cookies in an airtight container with one slice of white bread.
The cookies utilize the moisture in the bread and it helps prevent them from drying out. Give it a try, you’ll love the results.
How to Freeze Cookie Dough
People always ask me if they can freeze my cookie recipes. In this case, yes, you can definitely freeze this chocolate chip cookie dough. Here’s how to do it.
- Make the cookie dough as instructed below.
- Scoop and place cookies on a parchment-lined baking sheet. Just make sure the sheet will fit in your freezer.
- Freeze the balls until solid. Usually, 1-2 hours will suffice.
- Remove the cookie balls to a large ziptop bag and carefully labeled with the date and baking instructions.
- Freeze up to 6 weeks.
How to Bake Frozen Chocolate Chip Cookie Dough
To bake your amazing cookies, you can allow the dough to defrost overnight in the refrigerator or a couple hours at room temperature, then just bake as usual.
If you want to bake them from frozen, just let them sit out on a parchment-lined baking sheet while your oven preheats, and then bake as usual adding 1-3 minutes to the baking time.
You’ll just need to keep an eye on your oven to make sure you don’t let them go too long over the original bake time.
Don’t forget, as my instructions note below you don’t want to overbake these cookies. They will look a little underdone in the center but they will continue to cook once you take them out of the oven as you allow them to cool on the baking sheet an additional 10 minutes.
I think you’ll agree that these truly are the BEST chocolate chip cookies!
More Great Desserts
- Pumpkin Cookies
- Oatmeal Raisin Cookies
- Raspberry Almond Shortbread Cookies
- Monster Cookies
- Fantasy Fudge
- 3 Ingredient Peanut Butter Cookies
Best Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter barely melted but not too hot (see photo above)
- ¾ cup light brown sugar packed
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 large egg
- 2 cups semisweet chocolate chips I used half chips and half chunks, but either is fine
- Coarse sea salt
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl mix together the flour, baking soda and the salt: Set aside.
- In a large bowl beat together the butter, sugars, vanilla extract and the vinegar until smooth. Beat in the egg just until combined.
- Mix the flour mixture into the wet mixture just until combined. Stir in the chips.
- Using a large cookie scoop (about 2 rounded tablespoons) drop about 3 inches apart onto cookie sheet.
- Bake for 8 to 10 minutes, they will look light brown around the edges and will look underdone in the center. Remove from the oven and immediately sprinkle each cookie with a little sea salt. Allow to sit on the sheet for 10 minutes before moving to a rack to cool.
Notes
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Hands down delicious flavors crunchy and soft all in one ❤💚🍪
I followed the recipe exactly and they came out perfect! I was hesitant about the apple cider vinegar but it was fine. I got lots of compliments on how good they are. Thanks for sharing your recipe!!
Added 1/2c. more flour and put in fridge for 2 hrs . Adjusted time after 1st batch. Great flavor
Do you think I can use the recipe as is, but double it and get similar results, or would I have to do two separate batches?
A little late but I doubled it and they worked out great!
I’ve read many recipes that discuss chilling the dough at least 30 minutes or even overnight before baking. It’s supposed to help distribute and meld flavors and result in a chewy crispy cookie. Have you sone this? Thoughts?
Can I use white vinegar in this recipe.
Made these with my daughter this weekend. Her family loved them as did mine. They are almost all gone. We will be making more ASAP!
I have been baking cookies since I was a kid. These are hands down the BEST chocolate chip cookies I have ever made. My family went crazy over them and I am starting my second batch right now. I will definitely pass this recipe on to others. Sheila
Is this one stick of butter, that’s what I used the time I made them, which actually equals a half cup I guess I wasn’t paying any attention, but they came out perfect. Just wanted clarification I guess! Thanks
Crissy – These cookies are amazing. I just made them. I’m a baker and of course, like many, I’ve been making Chocolate Chip Cookies for “centuries” it seems. I often default to the recipe on the bag but sometimes use others that claim to be “THE BEST EVER” and they’re not really. I don’t know why your recipe is so good when not too different than others except maybe the apple cider vinegar and sea salt in the end? The texture, taste, and balance are just perfect. Sitting for an extra 10 minutes works and they don’t get over baked. The only thing I did differently was add some chopped pecans and a teaspoon of corn starch which I add to all my cookie recipes. I love how you talk about melting butter but not really. I did that too. Anyway, thank you. I’m sold. These really are the “best chocolate chip cookies EVER … and totally divine.”
Hi Jeani, I like how you add 1 teaspoon cornstarch to each batch. Since each recipe makes a different amount of cookies, how do you know how much to add per recipe, and may I ask if you do that to make the cookies rise more? Thanks!
Can I use regular white vinegar instead.
Yes, I sub’d 1:1 ratio and it came out amazing! Best cc cookie recipe!!!