Chocolate Chip Cookies with Vinegar
A soft and tender chocolate chip cookie.
Equipment
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- Stand Mixer or Hand Mixer
Ingredients
- 2/3 cup light brown sugar, packed (142g packed)
- 2/3 cup granulated sugar (131g)
- 8 tablespoons unsalted butter (113g)
- 1/2 cup vegetable shortening (92g)
- 3/4 teaspoon table salt
- 2 teaspoons Pure Vanilla Extract
- 1 teaspoon cider vinegar or white vinegar
- 1 teaspoon baking soda
- 1 large egg
- 2 cups Unbleached All- Purpose Flour (240g)
- 2 cups semisweet chocolate chips (340g)
Instructions
- Preheat the oven to 375°F.
- Lightly grease, or line two baking sheets with parchment paper.
- In a large bowl, combine the sugars, butter, shortening, salt, vanilla, vinegar, and baking soda. Beat on medium speed until smooth and creamy.
- Add the egg and beat until smooth.
- Scrape down the bottom and sides of the bowl with a spatula to make sure everything is mixed together.
- Mix in the flour by hand, or on low speed. Then add the chips and mix just until combined.
- Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between dough for cookies to spread.
- If you like a salty-sweet flavor, sprinkle a touch of sea salt atop the cookies before putting them in the oven.
- Bake the cookies for 10 to 12 minutes, until the edges are light brown and the tops are blonde.
- Remove the cookies from the oven, and let cool on the baking sheet about 2-3 minutes until cookies have set enough to move to wire rack to continue cooling. Repeat with remaining dough and second cookie sheet.
- Store cookies at room temperature for up to 5 days in an airtight container.
Notes
Salt: If using kosher salt, increase to 1 teaspoon. If using salted butter, decrease to 1/2 teaspoon salt.
Flour: Can substitute gluten free flour for the all-purpose flour. Gluten free cookies take slightly longer to bake, so add a minute or two to baking time.
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