King Arthur Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/4 tsp Almond extract
  • 1 tsp Baking soda
  • 2/3 cup Brown sugar, light firmly packed
  • 2/3 cup Granulated sugar
  • 2 cups King arthur all-purpose flour, Unbleached
  • 1/2 tsp Salt
  • 2 cups Semi-sweet chocolate chips
  • 2 tsp Vanilla extract
  • 1/2 cup Vegetable shortening

• Oils & Vinegars

  • 1 tsp Vinegar

• Dairy

  • 1/2 cup Butter, unsalted

Found on throughherlookingglass.com

Description

Ingredients

• 2/3 cup light brown sugar, firmly packed
• 2/3 cup granulated sugar
• 1/2 cup unsalted butter at room temperature
• 1/2 cup vegetable shortening
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1 teaspoon vinegar, cider or white
• 1 teaspoon baking soda
• 1 large egg
• 2 cups King Arthur unbleached all purpose flour
• 2 cups semi-sweet chocolate chips

Directions

• Preheat the oven to 375 degrees.
• Lightly grease (or line with parchment) two baking sheets.
• In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar and baking soda..
• Beat until smooth and creamy.
• Beat in the egg, beating until smooth.
• Scrape bottom and sides of bowl with a spatula to make sure all is thoroughly combined.
• Mix in the flour, then the chocolate chips.
• Use a spoon or a tablespoon cookie scoop to scoop 1 1/4 balls of dough onto prepared baking sheets, leaving 2 between them on all sides, theyll spread.
• Bake cookies for 8-9 minutes, till the edges are chestnut brown and the tops are light golden brown.
• Remove from the oven and cool til theyre set.
• Move to a baking rack.
• Repeat with remaining dough.