If you’re one of those people in search of the best Chocolate Chip Cookies this is one you must try. Not only is the texture amazing, but these cookies are also chock full of chocolate chips.
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Why you’ll love this recipe
You may think all chocolate chip cookie recipes are the same. Yeah, I used to think so too. But I was wrong!
My go-to chocolate chip cookie recipe was always the Nestle Toll House recipe but I’ve always felt my results were inconsistent. Then it got to a point where my family was asking me to try other recipes.
So my kids and I started looking around and tried a few that were good but this one definitely stands out. Here’s why:
- It uses a mixture of butter for flavor and shortening for softness.
- You can freeze the cookie dough or the baked cookies for convenience.
- The cookies are full of chocolate chips!
- They have a crispy edge and a soft, chewy center. The best of both worlds!
Ingredients for Chocolate Chip Cookies
When you read through the recipe you’ll see an unusual ingredient. White vinegar isn’t usually in cookie recipes.
But vinegar is sometimes used in baking. My chocolate chip chocolate muffins have red wine vinegar in the recipe.
You probably have the ingredients in your pantry.
- Brown Sugar
- Vegetable Shortening
- Pure Vanilla Extract
- White Vinegar
- Baking Soda
- Semi-Sweet Chocolate Chips
Why do you use vinegar in baking?
The vinegar reacts with the baking soda to produce carbon dioxide which gives the cookies a better rise, or fluff, as my son likes to say. You can’t taste it at all, trust me. My kids wouldn’t eat them if you could.Is the cookie jar empty? Pour a glass of cold milk and enjoy these chocolate chip cookies. #fillthecookiejar #chocolatechipcookies
You may think these cookies are more cake-like. We didn’t think so. They are crisp on the outside and chewy on the inside.
My teenage boys actually made this batch of cookies and they asked if they could be big. Why not? So they used my #40 scoop. They weren’t too big basically because they didn’t spread much.
How do you store chocolate chip cookies?
You can store these cookies in two ways. Keep them on the counter, well-wrapped or in an airtight container for up to 5 days.
If you want to keep the chocolate chip cookies longer, freeze them in a freezer bag. Thaw them on the counter and use them within 2 months.
Tips and Substitutions
While these chocolate chip cookies are delicious just the way they are, you can use this recipe as a base to doctor them up for a totally different cookie.
- While you can’t taste the vinegar, you can substitute cider vinegar for the white vinegar.
- Use milk or bittersweet chocolate chips in place of semi-sweet chocolate chips.
- Add 1/4 teaspoon of almond extract.
- Add 1/2 teaspoon of espresso powder for a mocha chocolate chip cookie.
- Add 1/2 cup of toffee bits in addition to the chocolate chips.
Chocolate Chip Cookies
- ⅔ cup light brown sugar packed
- ⅔ cup granulated sugar
- 8 tablespoons unsalted butter at room temperature
- ½ cup vegetable shortening
- ¾ teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- 1 large egg
- 2 cups flour
- 1 bag 11.5 ounces semisweet chocolate chips
- Preheat the oven to 375℉. Line two baking sheets with Silpat liners or parchment paper.
- In the bowl of a stand mixer, combine brown and white sugar, butter, salt, vanilla extract, vinegar, and baking soda. Beat until smooth and creamy and ingredients are incorporated.
- Beat in the egg until thoroughly mixed in, scraping the side and bottom of the bowl.
- Mix in the flour and then the chocolate chips.
- Using a cookie scoop, scoop dough onto prepared baking sheets, leaving 2" between dough balls.
- Bake cookies 10 – 12 minutes, until edges begin to brown and center is set.
- Remove from oven and cool on the pan 5 -9 minutes until they’ve set enough to move without breaking.
- Repeat with remaining cookie dough.