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