My choco cookie recipe
Now, It’s important that you follow the recipe; don’t cut corners. Do exactly what is specified in the recipe. The extracts and vinegar are important here.
If you can RTFM, then you can do this, alright?
- 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 salt (use 1/2 teaspoon salt if you use salted butter)
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 teaspoon cider vinegar or white vinegar
- 1 teaspoon baking soda
- 1 large egg
- 2 cups (240g) Unbleached All-Purpose Flour (Pastry flour works well too, but you may have a flatter cookie)
- 2 cups (340g) semisweet chocolate chips
- Preheat the oven to 375°F (190°C.) Lightly grease (or line with parchment) two baking sheets.
- In a large bowl, combine the sugars, butter, shortening, salt, vanilla extract, almond extract, vinegar, and baking soda. Beat the mix until it's 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 choco chips. (Note: Slowly mix in the flour. Don't just dump it all at once or you'll make a mess.)
- Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" (3cm) balls of dough onto the prepared baking sheets, leaving 2" (5cm) 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.
Thanks for reading my blog!
Back to top!