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Best king arthur chocolate chip cookies
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| Chocolate Chip Cookies | |
| AT A GLANCE PREP 12 mins. BAKE 12 mins. TOTAL 36 mins. YIELD | |
| 36 | cookies |
| Baker's Hotline 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. Read our blog about these cookies, with additional photos, at flourish. | |
| 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 |
| 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 | King Arthur Unbleached All-Purpose Flour |
| 2 cups | semisweet chocolate chips |
Directions
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.
2) 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.
Tips from our bakers
To make mocha chocolate chip cookies, add 1/2 teaspoon espresso powder to the dough along with the salt.
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