Thursday, May 07, 2009

Chocolate Chip Cookies

EVERYONE has a favorite chocolate chip cookie recipe; this is ours. These golden cookies are packed with chips and loaded with buttery flavor. They walk the line nicely between crunchy and chewy: the edges are crisp, while the center is "bendy." Step-by-step photos illustrating how to make these cookies are available at Bakers’ Banter, our King Arthur blog.

2/3 cup (5 ounces) light brown sugar, firmly packed
2/3 cup (4 5/8 ounces) granulated sugar
1/2 cup (1 stick, 4 ounces) unsalted butter
1/2 cup (3 1/2 ounces) 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 (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 cups (12 ounces) semisweet chocolate chips

1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets, light-colored preferred.

2) In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.

3) 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.

4) Mix in the flour, then the chips.

5) 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.

6) Bake the cookies till their edges are light chestnut brown and their tops are a very light golden brown, almost blonde, about 11 to 12 minutes. Remove them from the oven, and cool on the pan till they’ve set enough to move without breaking.

Yield: about 3 dozen 2 ½" to 2 ¾" cookies

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