He likes them “thin and crispy”!
- 12 T butter + 45 g shortening
- 100 g Bakers sugar + 50 g brown sugar
- ¾ t salt
- 1 t vanilla powder
- 1/2 t baking soda
- 1 t cider vinegar
- 3 drops almond extract
- 1 egg
- 241 g AP flour
- 8 oz chocolate chips (mini semisweet preferred)
Beat together wet until creamy, then stir in flour and choc chips.
325° 20 mins. Cool on pan. Yield 29 with tablespoon scoop.
Sounds delicious! I’d eat them for sure. I didn’t know that you could do an egg substitution…