Chocolate Chip Cookie Recipe #10 – King Arthur Flour
Recipe: King Arthur Flour Chocolate Chip Cookies
Source: www.Kingarthurflour.com
Ingredients:
2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
1/2 cup unsalted butter, right from the fridge, or at room temperature
1/2 cup vegetable shortening
1/2 teaspoon salt
2 teaspoons vanilla extract
1/4 teaspoon almond extract, optional
1 teaspoon vinegar, cider or white (I used cider)
1 teaspoon baking soda
1 large egg
2 cups King Arthur Unbleached All-Purpose Flour
2 cups semisweet chocolate chips
Directions:
1. Preheat oven to 375ยบ. Lightly grease (or line with parchment paper) two baking sheets.
2. In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
3. Beat in the egg, again beating till 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.
4. 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.
5. Bake the cookies for 11 to 12 minutes, till their edges are chestnut brown, almost blonde. Remove them from the oven, and cool on the pan till they’ve set enough to move without breaking. Repeat with remaining dough.
Total Taste-Testers: 22
Average Scores: on a scale of 1-5 with 5 being the highest score
Taste: 4.3
Texture: 4.5
Amount of chocolate chips: 4.5
Quality of chocolate: 4.3
Overall: 4.5
My review: I loved this cookie. The texture was perfect with a slightly crisp outer layer and a nice soft center. There are a couple ingredients in this recipe that are not typically used in classic chocolate chip cookies, but I think they are what give this cookie it’s nice texture and flavor. I opted to use the 1/4 teaspoon of almond extract, and I loved the flavor in the cookie; however, some people thought that the chocolate tasted weird, when what they were really tasting was the almond extract. I don’t like the fact that there is vegetable shortening in this recipe, but sometimes you just have to sacrifice health for taste. And besides, butter really isn’t all that much better for you when it comes down to it. Again, I found that with only 1 egg, the texture was slightly grainy. Overall though, I though this was a pretty perfect chocolate chip cookie.
Taste-Tester comments:
* “I like the chocolate in this cookie a lot! The dough has an interesting flavor. I feel like the unique flavor of the dough would stand out more if there were a few less chocolate chips. Overall – DELICIOUS!”
* “Was yummy but a little too rich and not a standout cookie.”
* “Very sweet first bite, almost too sweet, but after, the cookie was near perfect! Very soft – had a fresh right out of the oven taste.”
* “Great texture, slight crunch then soft. A really tasty, different cookie.”
* “Delicious! Maybe a tad more crunch as texture would be even better.”
* “I didn’t like the chocolate, but I loved the cookie.”
