There are some things in life that are perfect in the simplest of ways. Chocolate chips cookies are definitely one of those things. There is nothing quite like a fresh batch of good chocolate chip cookies. It may be cliche, but who can’t help but love them?! With that in mind, I have been working on this recipe for a while. I really wanted it to be perfect! These are what I consider to be the ultimate chocolate chip cookies.
They call for vegetable oil which creates a cakey cookie. If you like crunchy/flatter cookie substitute for all butter. There are couple secrets that set these cookies apart:
1.) Lemon juice – adds chewiness and softness
2.) Cinnamon – It adds a special hint of flavor that gives the cookies a little something extra.
3.) Lightly tapping/dropping the pan of cookies (right out of the oven) on the counter. This helps the cookie distribute evenly. It makes them extra chewy!
Preheat oven to 350 and line 2 baking sheets with parchment paper. In a large bowl, beat the vegetable oil, sugar, and butter together until light and fluffy
Blend in the eggs and vanilla extract. Follow with lemon juice.
In a separate bowl, stir the flour, baking powder, baking soda, salt, and cinnamon together. Add to wet mixture in 3 additions.
Use a small to medium-sized scooper to scoop dough on cookie sheet. Top with extra chocolate chips and sprinkles if desired.
Bake 10-12 minutes
Tap or gently drop cookie sheets on your countertop to evenly distribute cookies (This will help them even out as they cool!) Allow them to cool for about 5 minutes before moving to cooling rack.