What’s the big deal about chocolate chip cookies, you ask. First, I love them. Second, they are easy to make.
I always make the Toll House recipe but I was looking for something a little different and found this recipe on King Arthur Flour. I only use KA flour since I think good flour does make a difference when baking. I love their website and have spent more than my share of money there over the years. Every recipe I have ever tried has come out well.
Back to the recipe. I have a confession to make first. I REALLY like the Pillsbury chocolate chip cookies (comes in a tube) but I won’t buy them because of price and all those chemicals. This recipe really reminds me of those cookies and when I’m jonesin for Pillsbury chocolate chips, I’ll make these instead.
Chocolate Chip Cookies
2/3 cup light brown sugar, firmly packed
2/3 cup sugar
1/2 cup butter, room temperature
1/2 cup vegetable shortening (Crisco)
1/2 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon vinegar, cider or white
1 teaspoon baking soda
1 large egg
2 cups flour
2 cups semisweet chocolate chips
Preheat the oven to 375°. Lightly grease (or line with parchment) two baking sheets.
In a large bowl, combine the sugars, butter, shortening, salt, vanilla extracts, vinegar, and baking soda, beating until smooth and creamy.
Beat in the egg, 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 chocolate chips.
Scoop 1 1/4″ balls of dough onto the prepared baking sheets, leaving 2″ between them on all sides so they can spread.
Bake the cookies for 11 to 12 minutes. I baked mine for 10 minutes in my convection oven and they were perfect.
Remove them from the oven, and cool on the pan until they’ve set enough to move without breaking or smooshing. Repeat with the remaining dough.
Makes about 2 1/2 dozen cookies.