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!)
Key Ingredients
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!
Variations
- 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.
Storage Instructions
- 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
Ingredients
- 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
Instructions
- 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.
John says
Glad you didn’t have any of those there last night! ‘Cuz there would have been a few less!
Jennifer K says
I’m going to try these today! I would love the King Author store too!
nancy mcmahan says
The King Arthur store is far from us but I do order the Popover Mix from “him”, as we call King Arthur. Would love to go on your field trip to visit “him” when you go.
Nancy Hammettj says
Thanks for sharing this recipe. Will make skeeter loves Chocolate Chips Cookies as will as I do .
Rebekah says
One of the things I wish I’d done while we lived in NH is visit King Arthur!! Good thing we have family and friends to give us an excuse to come back!
denise horrocks says
Blog field trip sounds great! I got a KA whisk for Christmas!
Allie Taylor says
Very nice Denise, what a thoughtful gift!!! I’ve had a King Arthur bread dough whisk for years that I absolutely LOVE, but it has disappeared in the last two weeks. I keep reaching for it for everything from pancakes to muffins and scrambled eggs, but it’s not there. I know just when I buy a new one, the old one will show up. Grrr…
aunt pinkie says
Oops-found the recipe – don’t know how I missed it! Thanks!
Aunt Margie says
Tried and true, best ever! Seeing your recipe now makes me drool. Thanks for sharing BB, AKA Before Blog!
Denise says
Man do those look good!
Susie says
Can’t wait for the THLG field trip to the King Arthur store! Another fabulous Allie Taylor recipe goes into my collection. Can’t wait to make these yummy cookies!!
P.S. That is the CUTEST picture of Jonathan and Jacob =)
Jennifer K says
Does the vinegar get added with the extracts?
Allie Taylor says
Hey Jennifer – yes! Add the vinegar in with the sugars, butter, shortening, salt, vanilla and almond extracts and baking soda. Yes, I see I omitted two important words. Thnx. for the heads up, hope it didn’t slow you down too much, my apologies.
sandi says
My cute little red and yellow salt and pepper shakers are from there!
jen says
I can testify that you CAN’T eat only one of these, whether fresh-from-the-oven hot or cooled!! They are fantastic, especially when shared with a much-loved cousin IN her living room!
Jenny says
I’m making these today!!
Barbara B. says
When we first had these cookies at your house many years ago, we couldn’t believe what we were tasting!!!! They were just like our mothers’, flat, with the chips popping above the crust, and very chewy!!!! They were identical and we were so astonished and so happy – we were incredulous!!!! But then we remembered Mom Always used King Arthur Flower and that is where she got the recipe…..we were delirious because we never thought we would enjoy them again. I have tried many times to make them, even in school, but they never came they never came out right. Thank you Allie for resurrecting them again!!! After she passes away, I asked Daddy to bring home the same flour and you will never guess what we saw as we emptied out the bags – NONE OTHER THAN ROBIN HOOD HIMSELF
Liz says
I can’t wait to try these!!! My hubby’s favorite thing in the world is chocolate chip cookies!
Christie says
I would love to be near a King Arthur store! These cookies look amazing too.
Patricia @ Grab a Plate says
How fun to be so close to King Arthur Flour! These cookies look amazing, and like the kind you can’t have just one of 😉
Arman @ thebigmansworld says
These look too good to be true! Yum!
Ashley | Spoonful of Flavor says
You can’t beat a classic chocolate chip cookie! I’ve always wanted to visit the King Arthur store so thanks for sharing your experience with us.
Kristen @ A Mind Full Mom says
Nothing beats homemade chocolate chip cookies–looks like your boys agreed years ago and still agree today!
Jessica @ A Kitchen Addiction says
It doesn’t get much better than a classic chocolate chip cookie!
Marye says
Wow. I was attracted by the regal name, but now I just want to try them because of the vinegar!
Renee says
Mine didn’t spread really big like yours. What did I do wrong?
Allie says
Hey Renee, so disappointed to hear yours didn’t spread big. I know how frustrating it is to spend the time on a recipe and not get the result you’re looking for. There are so many factors to consider when talking about the spread of a cookie, and I don’t know exactly what you did. But the first things that come to mind for me are…was your butter room temperature? Did you refrigerate the dough first? If you did, that can cause less spreading — I always make mine without refrigerating the dough first. Ingredients can be a factor too. I always use King Arthur unbleached flour – and this recipe is from King Arthur. Also too much flour can cause less spreading. I measure my flour by scooping into a measuring cup first, then level it off with a butter knife. One more thing to consider is: take the cookies out of the oven when they’re golden on the edges but not quite done in the center. I whack the pan on the counter after taking them out, which causes the center to drop. This gives crispy edges and a flat top. They cook a tiny bit more on the hot pan once they’re out of the oven and “set”. Strangely, altitude can even be a factor in the spreading. Hopefully this gives you some ideas and I hope they still tasted delicious. Thanks so much for dropping by and Happy New Year!
amanda says
They are absolutely delicious, but mine didn’t spread either 🙁 They puffed up. My husband’s response was “wow!” so he approves, but I just wish they looked like the picture.
Allie says
Glad the cookies taste great Amanda, but disappointed to hear they didn’t spread well for you. I’ve made these for years and not had that issue. I’m guessing you saw my comments above. Next time I make them I’ll pay extra close attention, see if there are any other tricks/tips I can pass on to you. Thanks for dropping by.
Renee says
Those look like the PERFECT chocolate chip cookie!!
Mariele Storm says
Hah – did anyone else watch Courage the Cowardly Dog as a kid? In one of the episodes, the secret ingredient to the old lady’s delicious sweets was vinegar. I thought it was just a joke as a kid, but it’s /so true/!! Vinegar makes every baked dessert better, I always toss it in, and no one can ever taste it. 😉
I’m excited to try these – this looks like a great recipe, and the pictures are to die for!! I’m going to substitute the vegetable shortening with coconut oil since it’s all I have, hope they still turn out as great as yours. Thanks for the awesome recipe!! =D
Allie says
No Mariele, I never did watch Courage the Cowardly Dog myself. (But now I want to.) I am intrigued to hear you toss vinegar into every baked dessert. The only recipe I’ve ever heard of that has vinegar in it is this one here from King Arthur. Hmmmm….now you’ve got me thinking for sure. Would love to hear how these come out with coconut oil. I made a version with almond flour recently and part coconut oil and they were very good – a little different texture, but still good. Thanks so much for the kind words and for dropping by!
Victoria says
If I wanted to make the dough ahead of time and refrigerate it could I?
Allie says
Hi Victoria, I have done that but I find the cookies look best when you make and bake them right away. If you need to refrigerate the dough I would suggest letting it come to room temp. before baking! Merry Christmas!
Carina says
Vinegar… fascinating, would love to try these, soon. They look soooo good!
Allie says
Hope you can, friend. We thought spring was here and then winter returned with a VENGEANCE. The winds are howling and it’s 20 degrees. Did I tell you we are moving? Yes. Just across town. But wow. So much packing, and knowing it will all have to be unpacked! I hope all is well with you my friend. xo
puja says
Lovely after school snacks Allie. And your little boys are looking so cute in that pic!!!
Shashi at Savory Spin says
I’m blown away – vinegar in cookies??? I’m so intrigued and now I MUST make cookies to try this out! Allie, I so wished I lived closer to you so we could meet at the King Arthur Store for a blogger field trip! 🙂 And that picture of your boys is adorable – they grow up too too fast! I say that as I read the email from my daughter’s school on when her graduation ceremony is going to be! Too too fast!
I hope y’all thaw out soon from that Tundra – and I hope you have a wonderful weekend, sweet friend!
Eva says
Tes enfants étaient adorables et je crois que ces cookies doit être vraiment très bons !!! J’aimerais gouter un ou deux ou même trois avec mon café! xoxo
janet w peters says
can you add chopped pecans or walnuts to this recipe?
Allie says
Sure Janet, I think that would be extra delicious!
Shannon S. says
These are BY FAR my favorite cookies. Perfect every time and are always a crowd pleaser. I don’t think I’ll ever use another chocolate chip cookie recipe ever again. Thank you for sharing!!! 🍪
K Weigel says
I cooked second batch 11 min
They seemed not cooked at 8 min