Sometimes I search for a recipe on my own blog. Have you ever done that? One of the reasons I started blogging was to record all my recipes and have them in one place for easy accessibility. So many times I would go to remake a recipe and couldn’t remember which one, out of what cookbook I used or find the scrap of paper I had cut out or written it down on.
…This time my search came up empty!
What? No chocolate chip cookie recipes? Every well-rounded blog should have at least one chocolate chip cookie recipe! Granted, the Nestle Tollhouse recipe is my favorite. I’ve made others and they didn’t compare. I failed to post them because of the competition; chocolate chip cookie recipes are plastered all over the Internet, many claiming to be the best.
Fear of falling into a Nestle tollhouse cookie rut I turned to my favorite bakers at King Arthur Flour. They never let me down!
This recipe is different with a teaspoon of vinegar added to the dough, an ingredient I’ve never seen before in a cookie. Not sure what it does but I did notice they bake up a dark caramel color and almost look overdone. But in truth, they’re perfectly baked with crispy edges and soft, gooey middles. The vinegar may play a part in keeping them soft, just like adding vinegar to pie crust makes it tender.
I’m not claiming these are the best. They could and should be in the running and are definitely worth making!
If you have a favorite I would love to hear about them and/or have the link.
Chocolate chip cookies with crispy edges and soft middles!
- Preheat oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
- In a large bowl, Combine the sugars, butter, salt, vanilla, vinegar, and baking soda in a large mixing b owl and beat together beating until smooth and well-combined.
- Beat egg in until well-combined, scraping sides of bowl. Mix in flour, followed by the chocolate chips. Mix in the flour, then the chips. Refrigerate for 30-60 minutes (or up to 12-24 hours).
- Scoop 1 1/4? balls of dough onto baking sheets spacing about 2 inches apart.
- Bake about 12 minutes, edges should be chestnut brown and tops lightly golden. Cool on pan 5-10 minutes, remove to wire racks until completely cool. Store in tightly covered container.
Adapted from King Arthur Flour