Prep 12 mins
Cook 12 mins
EVERYONE has a favorite chocolate chip cookie recipe; this is ours. These golden cookies are packed with chips and loaded with buttery flavor. They walk the line nicely between crunchy and chewy: the edges are crisp, while the center is "bendy." Our guarantee: These 3" cookies are fairly thin, with the chips under the crust offering a "bumpy" top surface. Their edges will be crisp and brown, while their centers are softer.
- 2⁄3 cup light brown sugar, firmly packed
- 2⁄3 cup granulated sugar
- 1⁄2 cup unsalted butter (right from the fridge or at room temperature)
- 1⁄2 cup vegetable shortening
- 1⁄2 teaspoon salt
- 2 teaspoons vanilla extract
- 1⁄4 teaspoon almond extract (optional)
- 1 teaspoon vinegar (cider or white)
- 1 teaspoon baking soda
- 1 large egg
- 2 cups all-purpose flour, King Arthur Unbleached
- 2 cups semi-sweet chocolate chips
- Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets.
- In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
- Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
- Mix in the flour, then the chips.
- Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread.
- Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde. Remove them from the oven, and cool on the pan until they've set enough to move without breaking. Repeat with the remaining dough.