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My choco cookie recipe

This is my favorite chocolate chip cookie recipe. They taste just like the Toll House cookies you can find at the store, if not better, because we get to use real vanilla here.

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


  1. Preheat the oven to 375°F (190°C.) Lightly grease (or line with parchment) two baking sheets.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. For enticing salty-sweet flavor, sprinkle a touch of sea salt atop the cookies before putting them in the oven, if desired.
  7. Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde.
  8. 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.
  9. Store cookies, well wrapped, at room temperature for up to 5 days; freeze for longer storage.

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