Instructions

  1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

  2. In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.

  3. Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.

  4. Mix in the flour, then the chips.

  5. 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.

  6. Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde.

  7. Remove the cookies from the oven, and cool on the pan until 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.
  • 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.
  • Want to make this gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe, no further ingredient changes necessary. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.