Pirates Pantry

Plundering the seven seas for grub worth preserving

Pirate's Gold Standard Chocolate Chip Cookies

dessertbakedvegetarianmake-aheadcomfort-foodamerican

Prep
12 min
Cook
12 min
Total
36 min
Servings
36

For the Cookie Dough

Ensure your butter and shortening are at a consistent, soft room temperature for the creamiest base.

Ingredients

  • ⅔ cup Packed Light Brown Sugar
  • ⅔ cup Granulated Sugar
  • 8 tbsp Unsalted Butter
  • ½ cup Vegetable Shortening
  • ¾ tsp Table Salt
  • 2 tsp Pure Vanilla Extract
  • ¼ tsp Almond Extract
  • 1 tsp Cider Vinegar
  • 1 tsp Baking Soda
  • 1 large Egg
  • 2 cups Unbleached All-Purpose Flour
  • 1 cup Semisweet Chocolate Chips
  • 1 cup Dark Chocolate Chips

Instructions

  1. In a large bowl, combine the Packed Light Brown Sugar, Granulated Sugar, Unsalted Butter, Vegetable Shortening, Table Salt, Pure Vanilla Extract, Almond Extract, Cider Vinegar, and Baking Soda. Beat with an electric mixer until the mixture is completely smooth and creamy.
  2. Beat in the Egg until fully incorporated and the mixture is smooth again. Use a spatula to scrape down the bottom and sides of the bowl to ensure all ingredients are thoroughly combined.
  3. Gently mix in the Unbleached All-Purpose Flour just until combined, being careful not to overmix.
  4. Fold in the Semisweet Chocolate Chips.

Prep: 12 min • Cook: No time • Wait: No time

Baking and Assembly

Ingredients

  • 0 pinch Sea Salt

Instructions

  1. Preheat oven to 375°F. Lightly grease or line two baking sheets with parchment paper.
  2. Use a tablespoon cookie scoop or spoon to portion 1 1/4-inch balls of dough onto the prepared baking sheets, leaving 2 inches of space between them.
  3. For an enticing salty-sweet flavor, sprinkle a touch of Sea Salt atop the cookies before baking, if desired.
  4. Bake for 11 to 12 minutes, until the edges are a rich chestnut brown and their tops are a light golden brown, almost blonde.
  5. Remove the cookies from the oven and cool them on the pan for several minutes until they are set enough to be moved without breaking.
  6. Repeat the scooping and baking process with any remaining dough.

Notes

For an even deeper, more seaworthy flavor—akin to toffee or caramel—cover the dough and refrigerate it for 24 to 48 hours before scooping and baking. When refrigerating, bake until the cookies are brown around the edges with only a small, pale center, about 12 minutes. This bounty keeps fresh in the ship’s stores (well wrapped at room temperature) for up to 5 days, or can be frozen for longer voyages.