Science's Perfect Chocolate Chip Cookies



That's right. I researched this recipe. I always had a chronic issue with making bad cookies. They would spread too much, turn out flat, even separate while cooking. So I consulted frickin' science and came up with the best chocolate chip cookies I've ever had, let alone baked. They are fluffy, melty, and you know what? You can't mess them up. The secret ingredient isn't love - it's science!

How does it work?
  • Shortening has a higher melting point than butter, so it can bake longer without spreading.
  • You know what else melts? Sugar. So this uses less sugar than most recipes - they're still sweet, and they keep their shape.
  • Why vinegar? Did you ever make volcanoes when you were a kid with vinegar and baking soda? That's how it works in the dough - the vinegar and baking soda react to create carbon dioxide, making the cookies rise up while they bake. They'll look very, very rounded while baking, and this will go down as they cool until they look picture perfect.
You'll need:
  • 1 stick (1/2 c) unsalted butter, at room temperature
  • 1/2 c vegetable shortening
  • 1 c brown sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 tsp vinegar
  • 2 c flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 c chocolate chips (I used a mix of semi-sweet and dark)
Cream the butter, shortening, and sugar in a stand mixer until smooth. Add the vanilla, egg, and vinegar, and continue mixing until totally blended.

In a separate bowl, stir together the flour, baking soda, and salt. Add the dry mixture to the  dough and mix until fully incorporated.

Stir in the chocolate chips.

Guys, I ate so much batter while making these cookies.

Roll into balls using a 2 1/2 Tbs cookie scoop, and place on a plate lined with wax paper. Refrigerate at least half an hour.

Preheat the oven to 325. Bake about 12 minutes until the edges start to brown.