Chocolate Chip Cookies
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 Bakers' Banter.
- 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. |
|
|
|
|
|
|
Recipe summary
- Hands-on time:
- 12 mins.
- Baking time:
- 12 mins.
- Total time:
- 36 mins.
- Yield:
- 36 cookies
- Recipe comments (53) »
Tips from our bakers
- To make mocha chocolate chip cookies, add 1/2 teaspoon espresso powder to the dough along with the salt.
- To bake extra-big, bake sale-style (5") cookies, scoop the dough in scant 1/3-cupfuls onto the baking sheets. Bake for 13 to 14 minutes (if the dough hasn't been refrigerated), or 17 to 18 minutes (if it's been refrigerated).
- A mere sprinkling of sea salt atop the balls of cookie dough before baking adds wonderful flavor to the finished cookies.
- For a deeper flavor, more toffee/caramel than vanilla, refrigerate the dough for 24 to 48 hours before scooping and baking. Bake till cookies are brown around the edges, with just a bit of pale center, about 12 minutes.
| Nutrition Facts | |
|---|---|
| Serving Size 1 cookie (36g)
Servings Per Batch 36 |
|
| Amount Per Serving | |
| Calories 150 | Calories from Fat 70 |
| Daily Value* | |
| Total Fat | 8g |
| Saturated Fat | 4g |
| Trans Fat | 0g |
| Cholesterol | 15mg |
| Sodium | 70mg |
| Total Carbohydrate | 19g |
| Dietary Fiber | 1g |
| Sugars | 13g |
| Protein | 1g |
| * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
11/05/2009
Perfect recipe! I can't believe anyone had problems with it. I followed one poster's advice and scooped the cookies onto the sheet and THEN refrigerated (actually, froze for 30 minutes). Really easy and came out delicious. The salt on top is a nice touch.
10/26/2009
Have previously rated this recipe but as an addendum, I find it easier to scoop the dough before refrigeration. This way, I place cookies on tray without having to to struggle with cold dough.
10/21/2009
I followed the recipe exactly, and they turned out good. They weren't exactly what I was looking for, but by all means, they were still very tasty and I received a lot of compliments at work. I wanted to try something different other than the same old Toll House recipe, and these were different, maybe a little crisper than I was looking for. I baked the first batch for 11 minutes 30 seconds, then the rest at 11 minutes. I think I'm looking for a cross between the KAF recipe, and the Toll House recipe. I enjoyed the story and the blog behind this recipe. and had to give them a try. Thanks so much, I love KAF.
10/17/2009
Excellent professional quality...I followed the stated preparation including the chef tips.
10/11/2009
I've made these repeatedly since finding the recipe, and everyone loves them. I did omit the almond extract, but added about a 1/2 tsp. of cinnamon. I took a double batch of these to a school function, and had none left to bring home. One person told me that they "taste like Christmas."
09/25/2009
love these cookies, have made them numerous times. This time did not have choc. chips so used white choc. chips and chopped hazelnuts, but followed batter recipe exactly. Really fine and nice bit of a change from the usual chocolate chips, did refrigerate around 48 hours and that makes a difference, Diana, Montclair NJ
09/21/2009
Soft and not cakey indeed, but not chewy either. These are too sweet, too thin and have a very light delicate/flaky texture. If your looking for a dense, soft and chewy cookie, this is NOT it.
09/14/2009
I tried this recipe for the first time today-- my cookies ended up very thin and quite greasy. I followed the recipe exactly (by weight) except I used chocolate wafers instead of chocolate chips; I chilled the dough for 24 hours. While baking, the edges got very dark very quickly while the middles were still too gooey. They slid all over the baking mat while cooking and so I ended up with some oddly shaped cookies (with very dark brown wrinkled edges). I double checked my oven temperature with an oven thermometer, so I don't think that was the problem. Some friends tried them and liked them, so I think how much you like this recipe boils down to your personal cookie style. This recipe is great for people in the "Thin Chocolate Chip Cookie Fan Club." Personally, I like my cookies with more to sink my teeth into, so I will be returning to the NY Times Chocolate Chip Cookie recipe.
08/21/2009
These are the perfect chocolate chip cookies. This is the recipe I'm sticking with. Very delicious!
08/16/2009
I thought I already had a favorite Chocolate Chip cookie recipe, but KAF proved me wrong. By just reading the ingredients, instructions and reviews through I decided to double the recipe because it looked promising and was afraid it would go too fast in our home. It was easy and quick to put together. It baked up so nicely, just as the blog described. I wanted to let the dough sit and rest as recommended, but at the same time my mouth was watering so I did bake several for the sake of me and I must say I am a happy girl. My husband and son loves, loves the cookies. I followed the recipe word for word, except I did equal parts semi-sweet and milk chocolate chips. I found the cookies just right, not crazy sweet with just the right amount of chocolate. At first, I thought it called for a lot of chocolate chips, but I was wrong, it goes nicely with a cup of jo. I was also hesitant about the vinegar and was like, ok... in the end no one knew I put vinegar in the cookies. Shortening isn't such a big deal, cookies just like any dessert is meant to enjoy in moderation. I like that it can sit in the fridge so we can bake as needed.
Bookmark/share
this recipe