These cookies hit the right note. There’s a full pound of chocolate chips in the dough which makes them extra chocolatey and rich. The edges are crispy and the centers are slightly soft.
If you prefer a cookie that has dramatic crinkly edges, the pan banging technique (lifting and dropping the sheet pan once the cookies puff up) will deflate the cookies and create those cool looking rippled edges.
I was curious why the recipe calls for a teaspoon of vinegar. According to King Arthur Baking, “the vinegar helps to create a tender and moist crumb.” Learn something new everyday!
I use a pound of chocolate chips but you can certainly use a bit less. The standard 12 ounce package of chocolate chips is very convenient so feel free to go that route.
The dough is loaded with chocolate which turns out the most divine cookies.
These cookies are filled with pools of chocolate in every bite. It’s hard to resist eating more than one!
Classic Chocolate Chip Cookies
36
servingsAdapted from King Arthur Baking
Ingredients
2/3 cup (142g) light brown sugar, packed
2/3 cup (131g) granulated sugar
8 tablespoons (113g) lightly salted or unsalted butter, cool and slightly firm
1/2 cup (91g) vegetable shortening
1/2 teaspoon fine sea salt (3/4 teaspoon if using unsalted butter)
2 teaspoons vanilla extract
1 teaspoon cider vinegar or white vinegar
1 teaspoon baking soda
1 large egg
2 cups (240g) unbleached all purpose flour
16 ounces (453g) semisweet chocolate chips (you may use a 12 ounce bag of chips instead of 16 ounces)
Directions
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper
- In a large bowl, combine the sugars, butter, shortening, salt, vanilla extract, vinegar, and baking soda. Using a handheld electric mixer, beat until smooth and creamy. Beat in egg until smooth. Scrape bottom and sides of bowl with a spatula to make sure everything is thoroughly combined. Using a firm spatula, mix in flour then chips. Place dough in the freezer while the oven preheats (less spreading while cookies bake).
- Use a spoon (tablespoon or small cookie scoop) and form dough into 36 balls (you can weigh the dough then divide into balls, about 33g each). Place 12 balls on prepared cookie sheet making sure to space evenly as the cookies will spread.
- Bake cookies for 11-12 minutes, until their edges are chestnut brown and their tops are light golden brown. If you prefer flatter, crispier cookies with rippled edges, bang the pan on the oven rack once the cookies have baked for approximately 8 minutes and have puffed up. Do this by lifting a corner of the pan up then drop the pan back on the rack. The center of the dough will deflate. Do this one or two times more during the baking time.
- Remove the cookies from the oven and let cool on the pan for 3-5 minutes until they have set up enough to move without breaking, Repeat with the remaining dough.
Notes
- For a sweet-salty flavor, sprinkle a bit of flaky salt such as Maldon immediately after the cookies come out of the oven.