Confession: as much as I love those oh-so-chocolatey chocolate chunk (or puddle!) cookies, they just can’t replace the classic chocolate chip cookie in my heart. Something about the chocolate that holds it shape and allows you to taste the notes of vanilla and a hint of butter just keeps me coming back.
So here it is: a recipe for a classic chocolate chip cookie that’s soft and chewy in the middle but still has a crisp edge. This cookie isn’t overwhelmingly saccharine, and for every chocolate interlude there’s a buttery one.
Chewy Chocolate Chip Cookies
A chocolate chip cookie that’s soft and chewy in the middle but still has a crisp edge. Not too sweet, perfectly buttery, and so, so comforting.
Ingredients
- 220 grams light brown sugar
- 225 grams unsalted butter softened
- ¾ teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- 1 egg
- 310 grams all purpose flour
- 100 grams semisweet chocolate chips
Instructions
- In a large bowl, cream the sugar, butter, salt, vanilla extract, vinegar, and baking soda until light and fluffy. Add the egg and beat until smooth.
- Gradually mix in the flour, taking care to scrape the sides. Once all the flour has been well-mixed, fold in the chocolate chips. Cover the dough with plastic wrap and refrigerate for 20-30 minutes.
- Preheat the oven to 325°F/165°C. Line two baking sheets with baking parchment.
- Roll about 1 tablespoon of dough between your hands to form a ball, and place them on the sheet about 4 centimeters apart. Bake for 14-18 minutes, and let cool on a wire rack for about 5 minutes. Serve warm, with a glass of cold milk.