I made a quick detour in my baking the kingarthurflour.com Best Basic Recipes yesterday. A revisit to one of the most visited recipes on my site, One Hour Bread. So, back to the 16 Best Basic Recipes, this is #8, Chocolate Chip Cookies. Most of us have our favorite chocolate chip cookie recipe, I have mine, it’s in my head and I can make it in my sleep. But, it’s good to stay open-minded and try new things, so here goes…
This is a delicious recipe, a little bit of crisp on the outside and tender inside, and I do like the hint of almond. It’s good to try new things, YUM!
2/3 cup sugar
2/3 cup brown sugar
8 Tbl butter
1/2 cup shortening
3/4 tsp salt
2 tsp vanilla extract
1/4 tsp almond extract
1 tsp vinegar
1 tsp baking soda
1 large egg
2 cups flour
2 cups chocolate chips
Preheat the oven to 375°F. 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, beating until smooth and creamy. 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. Mix in the flour, then the chips.
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. Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde. Ovens differ so watch, I baked mine for about 9½ minutes. 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.
