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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Servings: 3 dozen
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.