Preheat your oven to 375 degree. Beat the sugars, butter, shortening, salt, vanilla, vinegar, and baking soda until smooth.
Mix in the egg.
Mix in the flour and then the chocolate chips.
The directions call for you to scoop 2 Tablespoons of dough into a ball and place on baking sheet.
I use this technique from Something Swanky on How to Scoop the Perfect Cookie. I used a 2 teaspoon cookie scoop.
Stack another scoop on top of the first one…like a little snowman.
Smooth the seams.
Bake for 9 minutes. Let cool for 2 minutes and transfer to wire cooling racks.
Enjoy!!
Ingredients:
2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
1/2 cup unsalted butter, right from the fridge, or at room temperature
1/2 cup 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 King Arthur Unbleached All-Purpose Flour
2 cups miniature semisweet chocolate chips
Instructions:
Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
1) In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
2) 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.
3) Mix in the flour, then the chips.
4) Scoop two tablespoons of dough into a ball and place on a non-greased baking sheet. Repeat with 8-11 more scoops of dough (so you’ll have 9-12 cookie dough balls on the baking sheet, depending on the size of your sheet), with 2 inches in between each.
5) Bake the cookies for 9 minutes, till their edges are chestnut brown and their tops are light golden brown, almost blonde. Remove them from the oven, and cool on the pan till they’ve set enough to move without breaking. Repeat with the remaining dough.
I gave mine as thank you gifts 🙂
Recipe from King Arthur Flour
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White Chocolate Pumpkin Snickerdoodles
