The BEST Chocolate Chip Cookies

Posted on Posted in recipes

Forget Nestle Toll, Chips Ahoy, and Famous Amos chocolate chip cookies.

When I say these are hands down the best cookies I’ve ever made from scratch, believe me. You cannot pay me $1 billion to eat mass-produced cookies ever again. Nope. Not happening.

ONLY 10 INGREDIENTS!!!!

10 Ingredients for baking chocolate chip cookies

Before baking the chocolate chip cookies

 

Don’t take my word for it. Give it a try and let me know!

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Print Recipe
The BEST Chocolate Chip Cookies
Prep Time 5 hours
Cook Time 20 minutes
Servings
cookies
Ingredients
  • 2 cups white whole wheat flour (473 mL)
  • 1 tsp baking soda (5 mL)
  • 2 tsp arrowroot flour (10 mL)
  • 1 tsp salt (5 mL)
  • 1 egg
  • 1 egg yolk
  • 12 tbsp melted butter (180 mL)
  • 3/4 cup turbinado sugar (177 mL)
  • 2 tsp vanilla extract (optional) (10 mL)
  • 1 tbsp distilled white vinegar (15 mL)
  • 1/3 cup chocolate chips or Lindt 90% dark chocolate pieces (79 mL)
Prep Time 5 hours
Cook Time 20 minutes
Servings
cookies
Ingredients
  • 2 cups white whole wheat flour (473 mL)
  • 1 tsp baking soda (5 mL)
  • 2 tsp arrowroot flour (10 mL)
  • 1 tsp salt (5 mL)
  • 1 egg
  • 1 egg yolk
  • 12 tbsp melted butter (180 mL)
  • 3/4 cup turbinado sugar (177 mL)
  • 2 tsp vanilla extract (optional) (10 mL)
  • 1 tbsp distilled white vinegar (15 mL)
  • 1/3 cup chocolate chips or Lindt 90% dark chocolate pieces (79 mL)
Instructions
  1. Combine vinegar, sugar, egg, egg yolk and melted butter.
  2. Mix in wheat flour and salt.
  3. Soak overnight or for 4 hours in the fridge.
  4. After soaking is complete, if mix is stiff, allow 30-45 minutes to reach room temperature.
  5. Preheat oven to 325 degrees F (163 C).
  6. Add vanilla, baking soda and arrowroot flour.
  7. Manually mix until softened.
  8. Bake at 325 degrees F (163 C) on a 9" by 13" baking pan for 10 minutes.
  9. Pull out of oven and allow to cool for 10 more minutes on unbleached parchment paper. Using a spatula, scoop up the cookies and enjoy.
Recipe Notes
  • Only local ingredient is the eggs, which are from Sullivan Happy Heart Farm.
  • Prep time includes steps 3 and 4 (soaking overnight + waiting for mix to reach room temperature)
  • I don't like ultra-sweet food so I reduced the amount of sugar the original recipe called for.
  • I omitted the vanilla extract because I don't have any homemade vanilla extract.
  • First time using 90% dark chocolate bars. Warning: they melt easily so burying them in the dough helps. Do not leave the ready-to-eat cookie in high heat.
  • Original recipe: from Live Simply

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