May
7

My Favorite Chocolate Chip Cookies

I’m always hesitant to type that anything is my favorite.  I’ve baked a lot of chocolate chip cookies over the years, but the recipe from King Arthur Flour is going to be really tough to beat. The middles stay soft, the edges are just a little crispy, and they have a rich brown sugar, buttery taste. Heaven!  They’re also super simple to bake.  You don’t have to soften the butter, you don’t have to chill the dough, and they’re made in one bowl.  Have I sold you on this recipe?!  Let’s bake!
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Preheat your oven to 375 degree.  Beat the sugars, butter, shortening, salt, vanilla, vinegar, and baking soda until smooth.
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Mix in the egg.
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Mix in the flour and then the chocolate chips.
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The directions call for you to scoop 2 Tablespoons of dough into a ball and place on baking sheet.

I use this technique from Something Swanky on How to Scoop the Perfect Cookie.  I used a 2 teaspoon cookie scoop.
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Stack another scoop on top of the first one…like a little snowman.
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Smooth the seams.
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Bake for 9 minutes.  Let cool for 2 minutes and transfer to wire cooling racks.
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Enjoy!!
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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  miniature semisweet chocolate chips

Instructions:

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) Scoop two tablespoons of dough into a ball and place on a non-greased baking sheet. Repeat with 8-11 more scoops of dough (so you’ll have 9-12 cookie dough balls on the baking sheet, depending on the size of your sheet), with 2 inches in between each.

5) Bake the cookies for 9 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.

I gave mine as thank you gifts :)
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Recipe from King Arthur Flour

Related Recipes:

Chewy Molasses-Spice Cookies
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White Chocolate Pumpkin Snickerdoodles
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Chewy Oatmeal Scotchies
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Join the Conversation

  • http://carlabirnberg.com/2015/05/07/how-many-hours-a-day-do-you-workout/ CARLA

    HUH!
    we baked the chocolate chip kind here last night and didnt add salt.
    I never do. I think I must try….

    • http://jenchoosesjoy.com jenchoosesjoy

      They’re so good!!

  • thesimplepeach

    I love this technique of double stacking the scoops of dough. I might try these this weekend! Yum!

    • http://jenchoosesjoy.com jenchoosesjoy

      Me too! It really helps keep the cookies soft in the middle. :)

  • http://itzlinz.wordpress.com Linz

    those look amazing and perfect!

  • http://twitter.com/TheFitFork The Fit Fork (@TheFitFork)

    OMG, the stacking method … I have NEVER seen that, it’s genius!

    • http://jenchoosesjoy.com jenchoosesjoy

      I love that they stay soft and puffy in the middle!

  • Sarah @SarahRuns26

    These look amazing! Holy cow…its not even 7am and I want cookies for breakfast now!

    • http://jenchoosesjoy.com jenchoosesjoy

      Nothing wrong with breakfast cookies!

  • http://www.runningnreading.com Running ‘N’ Reading

    I’m such a sucker for homemade chocolate chip cookies, Jen; these look incredible! Thanks so much for sharing the recipe!

    • http://jenchoosesjoy.com jenchoosesjoy

      There’s nothing better than homemade chocolate chip cookies warm out of the oven!

  • http://gretchruns.com Gretchen | Gretchruns

    Don’t mind me..just looking at these pictures and drooling over here.

  • http://invertedsneakers.wordpress.com allisonfiorini

    Your blog makes me hungry. I’m so glad you appreciate food and treats as much as I do! I need those cookies in my life ASAP…like tonight.

    • http://jenchoosesjoy.com jenchoosesjoy

      I hope you like them!!!

  • http://motherhoodandmarathons.wordpress.com Molly@MotherhoodandMarathons

    Um, those look amazing. That technique is genius. I can’t stand when my cookies are hard in the center.

    • http://jenchoosesjoy.com jenchoosesjoy

      I loved the results!

  • http://www.thenashvillianblog.com Ash @ The Nashvillian

    Mmmm….they look so good!

  • http://www.dixieruns.com Maddie @ Dixie Runs

    Vinegar.. Interesting!! I love the double scoop technique… I’m going to have to try that next time!

    • http://jenchoosesjoy.com jenchoosesjoy

      I researched vinegar in cookie dough and it helps to keep them soft. :)

  • http://www.suzyhastheruns.com suzysuzyheather

    Helloooo chocolate chip cookies <—- favourite food ever. I have no idea how I've never heard of double scooping or adding vinegar. I thought I knew it all when it came to cookies! I think you have changed my life forever.

    • http://jenchoosesjoy.com jenchoosesjoy

      I hope you love these as much as I do!!

  • thisrunnersrecipes

    These cookies are mouth-watering! I’ll need to try your technique of double stacking the dough. I’m also curious about how the vinegar affects the flavor – I’ll need to try that next time I bake!

    • http://jenchoosesjoy.com jenchoosesjoy

      You don’t taste the vinegar at all. It just helps to keep the cookies soft and puffy. I hope you like them!!

  • http://idonteatthat.wordpress.com Jamie

    I don’t know what looks better.. the cookie dough or the cookie itself! I have a feeling the white chocolate pumpkin snickerdoodle cookies will be a holiday season staple (read: September – January)

    • http://jenchoosesjoy.com jenchoosesjoy

      I always crave pumpkin in the fall!

  • http://laurainlou.wordpress.com lmicklich

    I’ve never seen the “double scoop” technique before. Thanks for sharing!

    • http://jenchoosesjoy.com jenchoosesjoy

      I really like the results from it!

  • http://movinitwithmichelle.wordpress.com Movin’ it with Michelle

    I’ve never seen this technique before!!! They look AMAZING!! Pardon me while I lick my screen, LOL!!!

  • http://alsoranagain.com alsoranagain

    Are you kidding me with that gooey chocolate shot towards the end of this post?! That’s insanely delicious looking. Thank you for sharing this recipe; I’m off to the store to buy the ingredients STAT.

    • http://jenchoosesjoy.com jenchoosesjoy

      I hope you love them!!!

  • http://eathostrunstyle.blogspot.com Sun

    Yay – I’ve been waiting for you to post this recipe since you mentioned chocolate chip cookies in another post :) These look heavenly! I’ve never seen vinegar in a cookie recipe but maybe that’s the secret ingredient!

    • http://jenchoosesjoy.com jenchoosesjoy

      You don’t taste it at all and from what I read, it keeps the cookies soft. :)

  • Pingback: Brown Sugar Biscoff Cookies | Jen Chooses Joy()

  • Karissa Cunningham

    YUM! I saw this link at the end of your post today and had to try it. Let me preface by saying, I am pathologically incapable of following a recipe, so I didn’t make these exactly, but I did follow it as much as possible [subbing for dietary differences (plant based)]. So, so good! I had never heard of vinegar in cookies or the double stack. Both will be in all my future cookie endeavors. Thank you for sharing this recipe. Try it people!!

    • http://www.jenchoosesjoy.com JenChoosesJoy

      I am SO glad you enjoyed them!!!! I always tweak recipes, too!