Chocolate Chip Cookies

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

Rating: 51

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 23 minutes

Yield: 3 dozen cookies

Chocolate Chip Cookies

Chocolate chip cookies with crispy edges and soft middles!


2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
1 cup unsalted butter* at room temperature
1/2 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda
1 egg
2 cups all-purpose flour
2 cups semisweet chocolate chips


  1. Preheat oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
  2. 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.
  3. 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).
  4. Scoop 1 1/4? balls of dough onto baking sheets spacing about 2 inches apart.
  5. 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.
  6. *Substitute shortening for 1/2 cup of the butter if you like a crispier cookie.
    Tips: Add a sprinkle of sea salt over top before baking if desired.


Adapted from King Arthur Flour

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  1. Melynda@Momssundaycafe says

    Some days only a chocolate chop cookie will do! ( ps. the vinegar is for the soda) 

  2. Joanne says

    I actually don’t have any CCC cookies on my blog either!  It’s a tragedy.  But perhaps it’s because I don’t have a favorite recipe yet!  On my list of cookies that I’ve heard good things about are the NY Times cookies and also the Levain bakery cookies….and now these.  I think it’s time for a bake-off!

  3. Nasi Lemak Lover says

    you just reminded me i have so long did not bake my kids’ favourite chocolate chip cookies, Thanks for the inspiration!

  4. Ivy Liacopoulou says

    The cookies look delicious,  I use vinegar often in recipes with no eggs.  Vinegar is usually called for in combination with baking soda and you’re required to mix the two and you will get a foaming reaction.  

  5. Note di Cioccolato says

    I don’t know why these cookies are so called, perhaps for the bakery?  Maybe! But I know I’d like to have them for breakfast. I love these cookies and I’d feel like a princess :D! Bye bye dear, hope tou have a great we

  6. muppy says

     They look great, I am not the best cookie cooker! I started my blog so I would remember what I thought about everything I cooked, and now I’m addicted to the blogosphere :)

  7. Dana says

     My guess is the vinegar reacts w the baking soda… not sure what the result would be though…
    In any case, these look great.  I love the color!

  8. Magic of Spice says

     The vinegar is an interesting add to a cookie recipe for sure. I am the absolute worst cookie baker ever so I can not add. However we do have cookie recipes, just not by me :) I do love the way these look and most likely taste…those big chocolate pieces poking out and the warm crispy edges get make me happy :) 

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