Chocolate Chip Cookies (Toll House replica)

Ingredients

2/3 cup (142g) light brown sugar, packed
2/3 cup (131g) granulated sugar
(Editor’s note - you can use less sugar. I like to use 1/3 cup of each sugar instead.)
8 tablespoons (113g) unsalted butter
½ cup (92g) vegetable shortening
¾ teaspoon salt (use ½ teaspoon salt if you use salted butter)
2 teaspoons vanilla extract
¼ teaspoon almond extract
1 teaspoon cider vinegar or white vinegar
1 teaspoon baking soda
1 large egg
2 cups (240g) Unbleached All-Purpose Flour (Pastry flour works well too, but you may have a flatter cookie)
2 cups (340g) semisweet chocolate chips

Preheat the oven to 375°F (190°C.) Lightly grease (or line with parchment) two baking sheets.
In a large bowl, combine the sugars, butter, shortening, salt, vanilla extract, almond extract, vinegar, and baking soda. Beat the mix until it’s smooth and creamy.
Beat in the egg, again beating until 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 choco chips. (Note: Slowly mix in the flour. Don’t just dump it all at once or you’ll make a mess.)
Use a spoon (or a tablespoon cookie scoop) to scoop 1 ¼" (3cm) balls of dough onto the prepared baking sheets, leaving 2" (5cm) between them on all sides; they’ll spread.
For enticing salty-sweet flavor, sprinkle a touch of sea salt atop the cookies before putting them in the oven, if desired.
Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde.
Remove the cookies from the oven, and cool on the pan until they’ve set enough to move without breaking. Repeat with the remaining dough.
Store cookies, well wrapped, at room temperature for up to 5 days; freeze for longer storage.