- 1/2 cup light brown sugar, firmly packed
- 1/2 cup granulated sugar
- 113g unsalted butter, right from the fridge, or at room temperature
- 1/2 cup / 93g vegetable shortening (Crisco is the common brand found in local stores)
- 3/4 teaspoon salt (use 1/2 teaspoon salt if you use salted butter)
- 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 Unbleached All-Purpose Flour
- 2 cups semisweet chocolate chips
Preheat the oven to 190°c. 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 till 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, till their edges are chestnut brown and their tops are light golden brown, almost blonde. Remove them from the oven, and cool on the pan till they’ve set enough to move without breaking. Repeat with the remaining dough.
- To achieve the crispy edges and chewy center texture, watching the baking time is very important.
- For variations, can try adding in 1/2 teaspoons of espresso powder for mocha flavor or sprinkle sea salt atop before baking will be flavorful too.