| | 2 cupsflour 1 teaspoon baking soda 3/4 teaspoon salt, preferably fine sea salt 1 cup (2 sticks) unsalted butter, at room temperature 1 cup firmly packed light brown sugar 1/2 cup granulated sugar 2 eggs 2 3/4 teaspoons vanilla extract 1/4 teaspoon apple cider vinegar 2 1/4 cups chopped bittersweet chocolate (between 60 and 65 percent cocoa) 1. Set the oven at 350 degrees. Line several baking sheets with parchment paper.
2. In a bowl, whisk the flour, baking soda, and salt just to blend them.
3. In an electric mixer, cream the butter on medium-low speed for 3 minutes. Add the light brown sugar in 2 additions, beating well after each one. Add the granulated sugar in 2 additions, beating well after each one. Add the eggs, one at a time, beating until just incorporated. Blend in the vanilla and vinegar.
3. With the mixer set on low speed, mix in the flour mixture in 2 additions, scraping down the sides of the bowl often. Remove the bowl from the mixer stand. Stir in the chocolate.
4. With a large spoon, make rounded 2 tablespoon mounds of batter and set them on the baking sheets, arranging them 3 inches apart (6 to 8 per sheet; the cookies spread).
5. Bake the cookies for 13 minutes or until set and golden. Let them stand on the sheets for 1 minute, then transfer to racks to cool. Store in an airtight tin. Lisa Yockelson
