These chocolate chip cookies with apple cider vinegar are my go to cookie recipe. They come out perfect each time. The addition of ACV results in a thick and soft chocolate chip cookie with crisp edges.
I am a firm believer that cookies make everything better. My all time favorite cookies are chocolate chip and I love to put a new spin on an old favorite. The addition of apple cider vinegar to the dough really takes these cookies to the next level.
These are an easy cookie recipe to make that use common pantry ingredients. They are soft, sweet, and buttery. This is a great cookie recipe to make over and over.
For these cookies, you will need:
- All purpose flour: The base of the cookie dough.
- Salt: You will need just half of a teaspoon of salt.
- Baking powder: To help the cookies rise.
- Sugar and brown sugar: To sweeten the cookies.
- Unsalted butter: I recommend using unsalted butter so you can control the amount of salt going into the cookies. Salted butter often times can have more water which can effect the recipe.
- Egg: You’ll need one large egg.
- Vanilla extract: If possible, I recommend using pure vanilla extract.
- Chocolate chips: I used semi-sweet but milk or dark chocolate also work.
- Apple cider vinegar: You will need just one teaspoon of apple cider vinegar.
What does apple cider vinegar do in baking?
Vinegar reacts to baking soda and causes the dough to become more active (like those volcanoes you did as a kid). The mixture becomes carbon dioxide and it gives the cookies a little lift and it helps prevent the cookies from spreading.
Can you taste the vinegar in these cookies?
Because there is just a small amount used, you will not be able to taste it.
You will need a baking sheet, mixer, and large mixing bowl.
How to make
In a large bowl, combine the dry ingredients (flour, sugar, brown sugar, salt, and baking powder). Stir well with a large spoon.
Next, add in your wet ingredients (butter, egg, vanilla, and apple cider vinegar). Mix with a hand or stand mixer until well combined.
Stir in the chocolate chips with a large spoon.
Chill the dough for at least one hour then roll the dough into balls (about 2 ½ tablespoons of dough).
Bake for 8 to 10 minutes at 350 degrees. Let the cookies rest on the baking sheet for 10 minutes before transferring.
- Be sure to chill your dough. Chilling the dough will help keep the cookies from spreading.
- Measure your flour correctly. Fluff your flour and then spoon it into the measuring cup. Use a butter knife to level it off. Do not scoop and pack.
- Do not melt the butter, just bring it to room temperature.
How to store leftovers
Store any leftovers at room temperature in an airtight container. Cookies will be good for four days after making.
- Try adding white chocolate chips, M&Ms, or Andes Mints pieces instead of chocolate chips.
- Add walnuts or pecans, if desired.
Other chocolate chip cookie recipes:
- Copycat Great American Cookies Chocolate Chip Cookies
- Amish Chocolate Chip Cookies
- Copycat Subway Cookies
- Copycat Otis Spunkmeyer Chocolate Chip Cookies
- Old Fashioned Chocolate Chip Cookies
- Chocolate Chip Cookies with Honey
Chocolate Chip Cookies with Apple Cider Vinegar
- Baking sheet
- 2 cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup brown sugar
- ⅓ cup sugar
- ½ cup unsalted butter softened to room temperature (½ cup is 1 stick)
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ¾ cup chocolate chips
- In a large bowl, combine the dry ingredients (flour, sugar, brown sugar, salt, and baking powder). Stir well with a large spoon.
- Next, add in your wet ingredients (butter, egg, vanilla, and apple cider vinegar). Mix with a hand or stand mixer until well combined.
- Stir in the chocolate chips with a large spoon.
- Chill the dough for at least one hour then roll the dough into balls (about 2 ½ tablespoons of dough).
- Bake for 8 to 10 minutes at 350 degrees. Let the cookies rest on the baking sheet for 10 minutes before transferring.