Crisp edges, chewy in the middle, this is the ultimate chocolate chip cookie. Molten puddles of both dark and milk chocolate make this cookie irresistible. One of my favorite things about this recipe is that you don’t need to bring butter to room temperature, you mix it cold, straight from the refrigerator. If you love chocolate chip cookies this is a must try, here’s how.

Chocolate Chip Cookies

2/3 c light brown sugar packed

2/3 c granulated sugar

1/2 c (1 stick) cold butter (I use salted)

1/2 c vegetable shortening

3/4 tsp salt

2 tsp vanilla extract

1 tsp baking soda

1 tsp vinegar (white or apple cider)

1 large egg

2 cups flour

2 cups chocolate chunks or chips (I mix dark and milk chocolate)

In stand mixer with paddle attachment mix butter, shortening, sugar, salt, vanilla, baking soda and vinegar until light and fluffy. Add the egg and continue to mix until well combined. Add flour, mix gently only until flour is incorporated. Remove bowl from mixer and fold in the chocolate. Refrigerate the dough for 1 hour. Preheat oven to 375 degrees. Line sheet pan with parchment or silat. Scoop dough onto sheet pan, I used a 1 1/2 tbs ice cream scoop, each ball should be about 2 inches apart. Bake about 11-12 minutes rotating pan half way through baking. The cookies will be light in color and may not look completely done but that’s ok, they will continue baking as you leave them 10 minutes on the sheet pan before removing to cooling rack. Tip: right after removing from the oven sprinkle each cookie with some flaky sea salt. It works equally well as a skillet cookie! Note: I like to use bar chocolate and cut into chunks rather than use chips and using top quality chocolate (like Valrohna for example) is highly recommended.

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