BACK TO SCHOOL CHOCOLATE CHIP COOKIES

So many kids are already back in school. It still seems odd to me, since when I was in school, we always started the day after Labor Day. Nevertheless, many schools are already in session for the 2024-2025 year. With that in mind, you can't have too many chocolate chip cookies to put in that school lunch box! There are so many recipes and varieties of chocolate chip cookies. I bet you could make a different chocolate chip cookie recipe every day of the year! I just love Chocolate Chip Cookies! 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! 

BACK TO SCHOOL CHOCOLATE CHIP COOKIES

Ingredients
2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
1/2 cup unsalted butter, either right from the fridge or at room temperature
1/2 cup vegetable shortening
1/2 teaspoon salt
 2 teaspoons vanilla extract
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, 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.