These King Arthur Chocolate Chip Cookies are my favorite chocolate chip cookies ever. They’re buttery and crispy on the outside and chewy in the center. They have two ingredients that will surprise you. These chocolate chip cookies tuck in lunch boxes beautifully and make delightful after school snacks. Why not make a batch this weekend?
Why You’ll Love This Recipe
Wouldn’t today be an awesome day to bake chocolate chip cookies? Dust off your superhero cape, cuz’ you’re gonna need it after baking these King Arthur Chocolate Chip Cookies.
So everyone in our house loves warm chocolate chip cookies with a tall glass of ice cold milk. This King Arthur Chocolate Chip Cookies recipe is our favorite because the cookies are crispy on the outside, chewy on the inside, with old-fashioned buttery flavor.
Any excuse I get, I traipse up to the King Arthur Store in Norwich, Vermont. I was just there last weekend. And I drag whoever’s game to come along. We’ve spent lots of time with specialists for our son Hudson up at Dartmouth Hitchock in Hanover, NH, and King Arthur’s not far from there.
In fact, I can get to the King Arthur Store from Dartmouth without even using my GPS, which is really saying something. (If you want to go on a King Arthur THLG blog field trip and experience the magic, click here!)
There are two unusual ingredients in this recipe that will probably surprise you — almond extract and vinegar. Yup, vinegar. Isn’t that nuts?
But I don’t ask questions. I just follow the recipe, and we all love the cookies. If you want a little gourmet, sprinkle sea salt on top of the cookie dough balls before baking. I tried it, loved it. (My kids? Not so much.)
How To Make Them
- Preheat the oven to 375 degrees. Lightly grease two baking sheets, or line them with parchment paper.
- In a large bowl, combine the sugars, butter, shortening, salt, vinegar, baking soda, vanilla extract, and almond extract. Beat until smooth and creamy.
- Then, add the egg, and beat until smooth. (Don’t over-mix!). Scrape bottom and sides of bowl with a spatula to make sure all is thoroughly combined before adding the dry ingredients.
- Mix in the flour, and then add the chocolate chips.
- Use a spoon or a tablespoon cookie scoop to scoop 1 1/4 ” balls of dough onto prepared baking sheets, leaving 2″ between them on all sides, they’ll spread.
- Bake cookies for 8-9 minutes, till the edges are chestnut brown and the tops are light golden brown. Remove from the oven and cool ’til they’re set.Move to a baking rack.
- Repeat with remaining dough, or freeze it to make later. Most of all, enjoy!
- Add some chopped nuts if you like! Pecans and walnuts are delicious options.
- Or change up the chocolate! Milk chocolate, dark chocolate, and white chocolate would be tasty.
- Or use a different candy all together. M&Ms, Reese’s Pieces, toffee bar bits, or chocolate chunks would work great.
- Store cooled King Arthur Chocolate Chip Cookies in an airtight container or plastic bag at room temperature for up to 5 days. (But I doubt they’ll last that long!)
- Freeze raw dough rolled into balls in an airtight, freezer-safe container or plastic bag for up to 3 months.
- Reheat from frozen by cooking as instructed in the recipe card. You may need an extra minute or two of cooking time.
More Easy Cookie Recipes
- Chewy Oatmeal Raisin Cookies
- Oatmeal Chocolate Chip Cookies
- Christmas Sugar Cookies
- Chocolatey Chocolate Chip Cookies with Pecans
- Lime Sugared Chewy Ginger Cookies
King Arthur Chocolate Chip Cookies
- 2/3 cup light brown sugar firmly packed
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter at room temperature
- 1/2 cup vegetable shortening
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 teaspoon vinegar cider or white
- 1 teaspoon baking soda
- 1 large egg
- 2 cups King Arthur unbleached all purpose flour
- 2 cups semi-sweet chocolate chips
- Preheat the oven to 375 degrees.
- 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..
- Beat until smooth and creamy.
- Beat in the egg, beating until smooth.
- Scrape bottom and sides of bowl with a spatula to make sure all is thoroughly combined.
- Mix in the flour, then the chocolate chips.
- Use a spoon or a tablespoon cookie scoop to scoop 1 1/4 " balls of dough onto prepared baking sheets, leaving 2" between them on all sides, they'll spread.
- Bake cookies for 8-9 minutes, till the edges are chestnut brown and the tops are light golden brown.
- Remove from the oven and cool 'til they're set.
- Move to a baking rack.
- Repeat with remaining dough.