Chocolate Chip Cookies
Ingredients
- 2/3 cup light brown sugar
packed, 142g
- 2/3 cup granulated sugar
131g
- 8 tablespoons unsalted butter
113g
- 1/2 cup vegetable shortening
92g
- 3/4 teaspoon salt
use 1/2 teaspoon salt if you use salted butter
- 2 teaspoons King Arthur Pure Vanilla Extract
- 1/4 teaspoon almond extract
optional
- 1 teaspoon cider vinegar or white vinegar
- 1 teaspoon baking soda
- 1 large egg
- 2 cups King Arthur Unbleached All-Purpose Flour
240g
- 2 cups semisweet chocolate chips*
340g
Directions
- 1
Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
- 2
In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
- 3
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.
- 4
Mix in the flour, then the chips. Perfect your technique Blog Cookie chemistry By PJ Hamel
- 5
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.
- 6
For enticing salty-sweet flavor, sprinkle a touch of sea salt atop the cookies before putting them in the oven, if desired.
- 7
Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde.
- 8
Remove the cookies from the oven, and cool on the pan until they've set enough to move without breaking. Repeat with the remaining dough.
- 9
Store cookies, well wrapped, at room temperature for up to 5 days; freeze for longer storage.
Chocolate Chip Cookies
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About this Recipe
Searching for that perfect, homemade chocolate chip cookie experience? This recipe crafts a batch of classic cookies designed to satisfy every craving, bringing the comforting aroma of freshly baked treats right to your kitchen. This recipe uses a thoughtful combination of ingredients to achieve a superior texture and flavor. The blend of light brown sugar and granulated sugar works in harmony, contributing to both a delightful chewiness in the center and a crisp edge. The use of both unsalted butter and vegetable shortening is key for achieving a balanced richness and tender crumb, preventing the cookies from spreading too thin or becoming too dense. A touch of cider vinegar or white vinegar paired with baking soda also suggests a smart approach to leavening, ensuring a tender, airy result. You can expect a cookie with a wonderfully satisfying bite: a soft, yielding interior that gives way to slightly crisp edges. Each cookie is laden with generous semisweet chocolate chips, melting beautifully into the warm dough. The flavor profile is a delightful balance of sweet sugars, deepened by pure vanilla extract, with an optional hint of sophistication from almond extract for those who enjoy a subtle complexity. These are the kind of cookies that evoke warmth and nostalgia, perfect for pairing with a cold glass of milk. For those who enjoy a little variation, the almond extract is entirely optional; feel free to omit it for a purely classic vanilla profile. If you choose to use salted butter instead of unsalted, remember to reduce the amount of salt accordingly to maintain the perfect balance. This allows you to tailor the flavor to your preference. These cookies are a timeless delight, ideal for sharing with loved ones, bringing to a potluck, or simply enjoying as an everyday treat. They’re sure to become a cherished addition to your recipe repertoire, always ready to bring a smile.