Preheat oven to 325°F
Cream together white sugar, brown sugar, and butter until light and fluffy
Note from Ayr: this step is really important - it's worth taking the time to make sure everything is properly creamed together. If using a stand mixer, pause and scrape down the sides of the bowl occasionally to make sure it all gets creamed.
Beat eggs into the creamed sugar/butter mixture until homogenous
Beat cider vinegar, vanilla, and salt into mixture until homogenous
Now that all wet ingredients are combined, fold in flour, baking soda, and chocolate chips, mix until everything is incorporated
Refrigerate cookie dough for **x amt of time**
Take cookie dough out of the fridge and scoop into balls
Place onto baking sheet and bake for 10 min
Note from Ayr: all ovens are different so he recommends making 1 single test cookie first, checking for doneness, and then adjusting oven temperature/baking time as needed for your desired cookie doneness and texture