Crisp Chocolate Chip Cookies(Adapted from KA Cookie Companion)
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
8 tablespoons unsalted butter, softened
8 tablespoons trans-fat free organic shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 tablespoon apple cider vinegar
About 2-3 cups chocolate chips
Preheat the oven to 350.
In a small bowl, whisk together flour, baking soda and salt.
In a large mixing bowl, cream together butter and shortening until combined. Add sugars and mix until smooth. Mix in egg, vanilla and vinegar. Add dry ingredients and mix just until combined. Fold in chocolate chips. Cover dough and refrigerate at least 1 hour.
Drop the dough using a tablespoon or a cookie scoop onto the prepared sheets. Bake the cookies for 12-14 minutes (13 minutes was right on for my oven), or until they are golden brown. Remove them from the oven and transfer to a rack to cool after a couple minutes.
Makes about 54 cookies.
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Hi joe!
ReplyDeleteI made these last night, but had to guess on how much salt to put in...how much should it have been??
Thanks!!
LUV your recipes!
Hello!
ReplyDeleteThanks for pointing that out - I've added the amount in the recipe!
Hi Joe!
ReplyDeleteI made these cookies yesterday, but they burned, but they baked only 7 minutes... so i`ll try them some more times, and then i think they will be tastier than yesterday... So thank you for this recipte! and apple vinegar smells very bad!! :D
Do you have some more cookies, which i can make so easy like these??
Elisa - Maybe your oven temperature was off? Not sure what happened!
ReplyDeleteI have a bunch of cookies in my baked good recipes index!
Joe, I think I might try these again with some variations. After the cookie showdown, I am obsessed with making really good crunchy/crispy chocolate chip cookies
ReplyDeleteAnna - What kind of variations are you planning on trying?
ReplyDeleteHey Joe,
ReplyDeleteJust wondering, what is the point of the apple cider vinegar. I didn't have the item so I was hoping I could leave it out...would it make a big difference? btw, the cookies look awesome!
Anon - the acid is there to give the baking soda something to react to, giving the cookies their light and crisp quality. Regular vinegar would work well, just not something too tangy or strong in flavor.
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