About the Recipe
As the King Arthur cookies baked, an amazing aroma filled our home that harkened back to my Mom’s cookies when I was growing up. Real vanilla! Real Butter! No Box! I could actually smell the vanilla and butter wafting from my oven!
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 (240g) King Arthur Unbleached All-Purpose Flour
2 cups (340g) semisweet chocolate chips*
And Your choice of Cannabis Strain, decarbed
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.