Chocolate Chip Cookies

https://www.kingarthurbaking.com/recipes/chocolate-chip-cookies-recipe

Ingredients:

• 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, optional
• 1 teaspoon vinegar, cider or white
• 1 teaspoon baking soda
• 1 large egg
• 2 cups (241g) King Arthur Unbleached All-Purpose Flour
• 2 cups (340g) semisweet chocolate chips*

Method:

• 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.
• 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.

Notes:

• For a less lacey cookie: 350F, cool dough for 30 minutes, bake only on top rack, used wooden scoop, 12 minutes. 6 cookies per tray.