Chocolate chip cookies are classic, and I think it's safe to say that of all the many flavors and textures of cookies, you can never go wrong with a good ol' chocolate chip cookie. It took a lot of trial and error to get just the right balance of chewiness and fluffiness for this recipe, and it was the winner among the food critics of our household. Try out this recipe and let us know what you think!

Ingredients:
1 cup light brown sugar, firmly packed
1/3 cup granulated sugar
12 Tbsp (3/4 cup) unsalted butter, melted
½ tsp salt
2 tsp pure vanilla extract
¼ tsp pure almond extract
1 tsp vinegar, apple cider or white
1 tsp baking soda
1 large egg
1 cup pastry flour
1 cup all-purpose flour
1 bag of dark chocolate chips (12 oz)

Directions:
1. Preheat the oven to 375 F.  Lightly grease (or line with parchment) two baking sheets.

2. In a large bowl, combine the sugars, butter, salt, vanilla extracts, almond extracts, vinegar, and baking soda, beating until smooth and creamy.

3. 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.

4. Mix in the pastry flour and all-purpose flour, then the chocolate chips.

5. Scoop 1 Tbsp balls of dough onto the prepared baking sheets, leaving 2” between them on all sides.

6. Bake the cookies for 10 minutes.

7. Remove the cookies from the oven, cool on the pan for 2 minutes then move to cooling rack.

Yield: approximately 3 dozen cookies.

Note: if you can't finish the cookies in a short period of time, store the cookies in the freezer.  When you are ready for a treat, warm the frozen cookie in the microwave for 15 seconds.