This has been one of my most requested recipes from Instagram. I’ve shared myself making these several times and have perfected this recipe, using and tweaking it for the last two years. Silly as it sounds, one of my bucket list life goals has been to master the chocolate chip cookie the way I prefer them. I’m a soft and chewy girl so if you aren’t this may not be the recipe for you but I feel like I’ve accomplished it with this easy recipe here.

More than that, I wanted to be “that mom” and eventually, grandparent, who had the most delicious cookies that were the same every time they ate them. One of those comfort things I could serve to our generations and execute every.single.time. Let’s just say, the husband is a huge fan as well. This is something we make often as a sweet treat/movie night snack with a big ole’ glass of milk. The girls love them, their friends love them, and it takes me no time to throw these together. I also have started to double this recipe, freezing the other half of the dough for future baking.

I’m going to give you the ingredients and as annoying it may be, you’re going to want to read this whole post and pay attention to the instructions I provide because that’s how these turn out fabulous, okay? Also, don’t skimp on the ingredients. These don’t taste like your grandma’s cookies because of cheap, fake stuff, Good butter and real vanilla matter. And all the people said, amen.

Lou’s Chocolate Chip Cookies

This is my tried and true, infamous chocolate chip recipe. I've taken many different recipes over the years, most from family recipe cards and some offline to make one that we loved best.

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Course: Dessert

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Servings: 3 dozen

Author: Kenzie Ashcraft

Ingredients

• 2 cups all purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 cup real butter if you can't get farm fresh, I use Kerry Gold
• 2/3 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 tbsp mexican vanilla don't skimp – it makes the cookies so rich!
• 1 tsp apple cider vinegar
• 1 large egg
• 2 cups semi-sweet chocolate chips you can also use chunks, milk chocolate, etc. Also, I never measure these out, I just go with what we are wanting for that evening. More or less is fine!
• flaky sea salt topping after these are baked

Instructions

• Pre-heat the oven to 350 degrees and line a cookie sheet with parchment paper.
• Take a mixing bowl and whisk together the flour, salt, baking soda, then set aside.
• Take a small sauce pan and halfway melt the butter on the stove.
• Next, I take my stand mixer with the paddle attachment and glass bowl. Add the granulated sugar, brown sugar, vanilla, vinegar, and halfway melted butter. Beat together until smooth. Add in the egg and beat in until just combined.
• Take the rest of the dry ingredients that are set aside and add into the wet ingredients a little at a time until combined. Stir in the chips of your choice.
• Next, I take a medium sized cookie scoop and drop them onto the baking sheet. I don’t make perfect balls or have them uniform. I like mine more “rustic.”
• Here’s the kicker. I don’t set a timer. Trust your instincts and just watch. I’d say its around 8 or so minutes but just watch them! I like mine where they start to look a little golden around the edges. The middle will look a little underdone. When I feel like they have about a minute and a half left, I slam the sheet in the oven to take the air out and make them super flat. Then shut the oven until I feel like they are ready. Again, you cook them as much as you feel comfortable. This took me a few tries to get them to the exact doneness that we like, but you’ll see in the photos how mine come out.When you pull them out, I give them one more slam.
• When I take them out of the oven, I pull the cookies off of the pan, still on the parchment so they don't continue to bake on the hot sheet. I sprinkle with sea salt and immediately plate them. We love ours hot right out of the oven, soft, chewy, falling apart and melting in your mouth. That’s about the only way I’ll eat a chocolate chip cookie. Feel free to let yours cool. Serve with a cold glass of raw milk.
• As stated in the blog post, I tend to double this recipe, using half of the dough and freezing the other half. You can freeze this dough for up to 6 weeks.

I hope you enjoy them! Be sure to tag me on instagram or drop a comment if you loved these.