- 2/3 cup light brown sugar, firmly packed
- 2/3 cup white sugar
- 1/2 cup unsalted butter
- 1/2 cup Crisco/Vegetable shortening
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon vinegar, cider or white
- 1 teaspoon baking soda
- 1 large egg
- 2 cups all-purpose flour
- 2 cups milk chocolate chips/any chips
Add the sugars, butter, shortening, vanilla, salt, baking soda, vinegar in this order in a bowl and cream on medium speed for atleast 2 minutes, scraping down the sides and bottom intermittently.
Technically speaking. creaming is a process of mixing the sugar and butter well so that the sugar is partially dissolved in the softened butter. So if its looking grainy because the butter was too cold or the brown sugar was too hard, beat it some more until you see a creamier, sticking to the sides of the bowl kind of mixture. Make sure your butter is not melted before creaming because you will never be able to cream melted butter and sugar.
Enough about creaming! Add the eggs one at a time, stirring lightly between additions. Mix well for about 30 seconds. Add the 2 cups of flour, sifted and mix in spurts to avoid overmixing, After about 10-20 seconds of mixing, I usually mix the rest by hand. Add the chocolate chips and mix well. Drop tablespoonfulls on wax paper lined cookie sheet and freeze the sheet for atleast 30 mins. Once frozen, I dump them all into a bag and place in the freezer for about 12-24 hrs. Next day, I preheat the oven to 350 and bake the cookies for about 9-12 mins until the cookies are pale golden at the edges. The top may look underdone but it continues cooking for a few seconds after you take it out. It also yields a chewier cookie.
Freezing the dough is supposed to bring out the caramel flavor in the cookies. For me its a make-ahead kind of conveninence. I can bake smaller batches as required. Nothing beats fresh from the oven, warm, chewy chocolate chip cookies!