Salted Brown Sugar Chocolate Chip Cookies

Sorry for the radio silence this week!  Another trip to Dallas.  I've got another dessert to recreate, and I can't wait.  Gooey Brown Butter Cake from The Porch.  It's just as awesome as it sounds.

But in the meantime... here's this weekend's creation.  After a whole week without baking, Sunday called for something quick and satisfying: Salted Brown Sugar Chocolate Chip Cookies.

Don't let the "salt" in the name scare you.  A generous dose of dark brown sugar balances out the tang for a great cookie with simple yet complex flavor.  These are hands-down my favorite chocolate chip cookies.  Ever. { And I'm a bit of a self-proclaimed cookie snob! }

Salted Brown Sugar Chocolate Chip Cookies

Makes twenty-four 4" cookies

Ingredients

• 1 cup firmly packed dark brown sugar { you can use light brown, but dark is best }
• 1/4 cup granulated {traditional white } sugar
• 1/2 cup { 1 stick } butter, softened
• 1/2 cup shortening
• 1 egg
• 2 teaspoons vanilla
• 1 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup { 6 ounces } semi sweet chocolate chips

Primary Equipment

• Stand mixer or hand mixer and large bowl
• Medium bowl or large measuring cup
• Spatula
• 2 cookie sheets

Instructions

• Preheat oven to 375*.
• Combine both sugars, butter and shortening in a large bowl and beat until light and fluffy.
• Add egg and vanilla, mixing well.
• Combine flour, baking soda and salt in a medium sized bowl.  Gradually add flour mixture to dough and blend until well combined.
• Remove bowl from mixer { if necessary }, and stir in chocolate chips by hand.
• Drop dough by rounded tablespoons onto ungreased cookie sheets, leaving at least two inches between each ball.
• Bake for 9-10 minutes, or until edges are lightly brown. Center will remain slightly doughy.
• Cool for one minute on cookie sheets.
• Transfer cookies to rack to cool completely.

Enjoy!