Chocolate Chip Cookies

Chocolate Chip Cookies

from kingarthurbaking.com
36 min
36 cookies

Ingredients

  • 2/3 cup (142g) light brown sugar, packed
  • 2/3 cup (131g) granulated sugar
  • 8 tablespoons (113g) unsalted butter
  • 1/2 cup (92g) vegetable shortening
  • 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 (240g) King Arthur Unbleached All-Purpose Flour
  • 2 cups (340g) semisweet chocolate chips*

Directions

  1. 1

    Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

  2. 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. 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. 4

    Mix in the flour, then the chips. Perfect your technique Blog Cookie chemistry By PJ Hamel

  5. 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. 6

    For enticing salty-sweet flavor, sprinkle a touch of sea salt atop the cookies before putting them in the oven, if desired.

  7. 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. 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. 9

    Store cookies, well wrapped, at room temperature for up to 5 days; freeze for longer storage.