Chocolate Chip Cookies
Chocolate Chip Cookies
(129)
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| KAF guaranteed, quick-n-easy | |
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| Yield: | 36 cookies |
Ingredients
- 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
- 1/2 teaspoon salt
- 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.
1) 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.
3) Mix in the flour, then the chips.
4) 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.
5) 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.
Reviews
05/21/2012- I have made these cookies so often. Every time they turn out great. Using a scale to measure ingredients makes baking so much faster, reliable, and less dishes(measuring spoons, cups) to wash. This recipe is a family favorite and the almond extract adds a special taste. Thanks King Arthur.
Welcome to the weight side of recipe measurement - it's so easy and there aren't as many dishes to do! Happy Baking! Irene @ KAF
- 05/17/2012
- Probably the best chocolate chip cookie I've ever made! I used 1 cup KA all-purpose flour and 1 cup KQ White Whole Wheat...could not tell. Used semi-sweet chunks vs. chips and omitted the almond because I didn't have it. The texture is an amazing..love the crunchy/chewy combination. This is the first cookie recipe I've made by KA. Looking forward to many more!
- 05/05/2012
- I have always wanted to find a recipe for THIS type of chocolate chip cookie. Chewy and a bit crunchy. I made them for a small gathering and they were a BIG hit. Someone else had brought some Costco chocolate chip cookies that just sat, untouched....everyone at the gathering only wanted the ones I made. As always, KAF has the amazing recipe that impresses the taste buds. :) THANKS KAF!
05/02/2012- This is a good chocolate chip cookie, but for me, it didn't really have the wow factor that I was searching for. I followed the recipe exactly with the exception of using milk chocolate chips instead of semi sweet and omitted the optional almond extract. Mine were done at exactly about ten minutes, nice and chewy but I thought they spread a tad bit too much for my liking (I chilled the cookie dough as well as the pans lined with parchment). Good recipe,but there is a chocolate chip cookie in the All Purpose Baking Companion that uses corn syrup that I prefer.
04/29/2012- The flavor is good, but these are not chewy cookies. It is almost as if the sugar is still crystalized, and they turned out very crunchy. I know I used the exact amounts of ingredients, so who knows what the problem is. I blame the shortening. When I bake with only butter this never happens. I won't be using this recipe again.
Like the head notes call out; "They walk the line nicely between crunchy and chewy: the edges are crisp, while the center is "bendy"." This may be more about technique, than specific ingredient. One thing that can make these, or any cookie, end up crisper than expected is the amount of time they rest on the baking pan. Cookies will continue to bake for about 2-3 minutes on the hot pan. For a "chewier" center, you'll want to get them moved to a cooling rack ASAP. Baking on parchment will allow you to slide the entire pan, paper and all, at once. Glad that you are enjoying baking your way through the archive. Frank @ KAF.
04/28/2012- these were really yummy and quick! - maybe the best tasting chocolate chip cookie I have made, but... when I took them out of the oven, they looked perfect, puffy but spread out just enough. I left them on the pan to cool and when I came back in the room they had all collapsed! they still taste amazing, but I think I need to remove them from the pan sooner. I froze half the batch, so I will try that with the rest of them. what baking time would you suggest with the frozen dough?
I am happy you enjoyed this recipe! It is important to find the CC recipe that becomes your go-to cookie. Increase your baking time by only a 3-5 minutes if frozen. Keep the oven temp the same. Elisabeth
- 03/28/2012
- I have made these cookies several times...I have made them very small, regular and large...all turn out great. However, for some reason mine are never flat, but rather puffy and soft. Which is perfect for my family! We even gave them out with our Valentine's day cards. The batch never lasts longer than 2 days.
- 03/11/2012
- I didn't think any recipe could be better than the original Toll House recipe, but this is. I added a cup and a half of walnut halves because in my family, it isn't considered a chocolate chop cookie without them. This addition certainly increase the yield.
- 03/05/2012
- I've baked this recipe many times. Always make the giant "Bake Sale" or Mall style 5 to 6 inch cookies. I usually substitute Nestlé Dark Chocolate chips and they come out great. Just finished a double batch which will be gone before the sun sets again?
- 02/22/2012
- So happy I found this recipe! The CCC's are the best I have made. I was a bit leery of sprinkling on sea salt. I actually think the sea salt made these cookies over the top delicious. Thank you.
