These Baker’s Favorite cookies are both crunchy and chewy, and packed with chocolate chips and loaded with buttery flavor.
- 2/3 Cup Light Brown Sugar
- 2/3 Cup Sugar
- 3/4 Cup Unsalted Butter (Room Temperature)
- 3/4 Teaspoon Kosher Salt
- 2 Teaspoons Vanilla Extract
- 1/4 Teaspoon Almond Extract
- 1 Teaspoon White Vinegar
- 1 Teaspoon Baking Soda
- 1 Large Egg (Room Temperature)
- 2 Cups Unbleached Flour
- 2 Cups Semisweet Chocolate Chips
- Move rack to middle position. Preheat oven to 375 degrees.
- Line two baking sheets with parchment paper. Set aside.
- In large-size bowl combine sugars, butter, kosher salt, vanilla extract, almond extract, vinegar, and baking soda. Beat until smooth and creamy. Beat in egg.
- Mix in flour and chocolate chips.
- With a spoon scoop balls of dough (about 1 1/4 inch) and place onto prepared baking sheets. Leave 2 inches between each cookie because they will spread.
- Place one baking sheet on middle rack for 11 to 12 minutes until edges are golden brown.
- Remove from oven and let cool on pan until cookies have set. Repeat with remaining dough.
- Makes About 36 Cookies
- Prep Time: 20 Minutes Cook Time: 24 Minutes Total Time: 44 Minutes
- "Work With What You Got!"
- ©Tiny New York Kitchen © 2020 All Rights Reserved
