Happy National Chocolate Chip Cookie Day!
Another chocolate chip cookie recipe? Yes! Never too many! What sets these apart is a couple of atypical ingredients and no need to chill the batter, despite using melted butter 😮 10+/10!
Link to my YouTube 'making of the recipe' video: coming soon!
Original recipe credit: https://www.delish.com/cooking/recipe-ideas/a26827502/soft-chocolate-chip-cookies-recipe/
Recipe below contains my modifications.
Ingredients:
1/2 c. plus 2 T. melted salted butter
1/2 c. brown sugar (packed)
1/4 c. plus 2 T. raw/turbinado sugar
1 large egg
2 tsp. white distilled vinegar
2 tsp. vanilla extract
210g (1 3/4 c.) all-purpose flour
3/4 tsp. baking soda
1/2 tsp. kosher salt
3/4 c. semi-sweet chocolate chips (plus more for topping)
flaky sea salt, to garnish
Directions:
1. Heat oven to 325°F. Line baking sheets with parchment and set aside.
2. In a large bowl, stir together melted butter, brown sugar, and turbinado sugar until fully incorporated.
3. Stir in the egg, followed by the vinegar and vanilla.
4. In a separate, small bowl, whisk together flour, baking soda, and salt.
5. Add the flour mixture to the large bowl (butter mixture) and stir until just combined.
6. Fold in chocolate chips.
7. Use a large cookie scoop (around 3 T. size) to portion dough onto prepared baking sheets, spacing portions 2" apart.
8. Bake for 12-14 min, until cookies are slightly golden. After removing from oven, let cookies rest on sheet 5 minutes before transferring to a wire rack to cool completely.
9. Garnish with sea salt and enjoy!
