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.