You can't have too many chocolate chip cookies to put in that school lunch box! I've done lots of Chocolate Chip Cookie round-ups.. so many recipes, so many varieties. I bet you could make a different chocolate chip cookie recipe every day! I just love Chocolate Chip Cookies! So here's one more recipe for the start of school. This recipe is adapted from King Arthur Flour. It's a favorite! The vinegar is the trick!
PERFECT BACK TO SCHOOL CHOCOLATE CHIP COOKIES
Ingredients
2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
1/2 cup sweet butter, right from the fridge, or at room temperature
1/2 cup vegetable shortening
1/2 teaspoon salt
2 teaspoons Madagascar 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 oven to 375°F
Lightly grease (or line with parchment) two baking sheets.
In large bowl, combine sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
Beat in egg, again beating until smooth.
Scrape bottom and sides of bowl with a spatula to make sure everything is thoroughly combined.
Mix in flour, then fold in chips.
Use spoon (or tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto prepared baking sheets, leaving 2" between them on all sides; they'll spread.
Bake cookies for 11 to 12 minutes, until edges are chestnut brown and tops are light golden brown, almost blonde.
Remove from oven and cool on pan until set enough to move without breaking.
Repeat with remaining dough.
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