[Original recipe](https://www.kingarthurbaking.com/recipes/classic-chocolate-chip-cookies-recipe)[°](https://elliotclowes.com/cold/2024/https__www.kingarthurbaking.com_recipes_classic-chocolate-chip-cookies-recipe.html). This is the one and only chocolate chip cookie recipe I've used. But hey, the results were amazing. Note: don't add more chocolate chips. The recipe includes enough. ## Ingredients (6 large portions) - 2/3 cup (142g) light brown sugar, packed - 2/3 cup (131g) granulated sugar - 8 tablespoons (113g) unsalted butter - 1/2 cup (92g) vegetable shortening - 3/4 teaspoon table salt, (use 1/2 teaspoon salt if you use salted butter) - 2 teaspoons [King Arthur Pure Vanilla Extract](https://shop.kingarthurbaking.com/items/king-arthur-pure-vanilla-extract) - 1/4 teaspoon [almond extract](https://shop.kingarthurbaking.com/items/pure-almond-extract), optional - 1 teaspoon cider vinegar or white vinegar - 1 teaspoon baking soda - 1 large egg - 2 cups (240g) [King Arthur Unbleached All-Purpose Flour](https://shop.kingarthurbaking.com/items/unbleached-all-purpose-flour) - 2 cups (340g) [semisweet chocolate chips](https://shop.kingarthurbaking.com/items/barry-callebaut-semisweet-chocolate-chips-16-oz)* ## Instructions - Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets. - In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy. - Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined. - Mix in the flour, then the chips. - 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. - For enticing salty-sweet flavor, sprinkle a touch of sea salt atop the cookies before putting them in the oven, if desired. - Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde. - Remove the cookies from the oven, and cool on the pan until they've set enough to move without breaking. Repeat with the remaining dough. - Store cookies, well wrapped, at room temperature for up to 5 days; freeze for longer storage.