Perfect Chocolate Chip Cookies

At work today, we had a Freedom walk to remember the victims of 9/11 and honor our troops who have fought and continue to fight for our freedom. I was talking to a lady that drove five hours from Gilroy just to do the Freedom walk, only to drive the five hours right back home afterward. Isn't that amazing?! I'm so inspired by people like that-- people that have so much pride and love for their country. This chocolate chip cookie is for you guys!

As if there aren't enough chocolate chip cookie recipes already, this one's a little bit different. I know they're titled "Perfect Chocolate Chip Cookies," but I'd call them "Just a bit different chocolate chip cookies that have major potential." Okay.. so maybe that isn't the most ideal name for them. These come from the guy who cooks and have just a bit of a kick to them. I do adore the addition of malt milk powder since I'm a HUGE whopper/maltesers fan. I think with a bit of tweaking, this recipe could be a real standout (perhaps adding another egg yolk would help give it a chewier rather than crumbly texture).

Warning! This recipe does use shortening... so butter-only users, look away!

• 1/2 cup unsalted butter, at room temperature
• 1/2 cup shortening
• 2/3 cup packed light brown sugar
• 2/3 cup white sugar
• 1/2 teaspoon salt
• 1 teaspoon vinegar (white)
• 1 tablespoon of vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 large egg
• 2 1/4 cup all purpose flour
• 2 tablespoons of malted milk powder
• 1 1/2 cups semisweet chocolate chips

1. In a separate bowl, mix the flour, baking soda, baking powder, salt, and malt powder.
2. Cream the butter, shortening, and sugars and mix until smooth.
3. Add the eggs and mix until evenly combined. Then, stir in the vanilla and vinegar.
4. Pour the flour mixture in and beat until combined.
5. Refrigerate for 24-36 hours.
6. Preheat your oven to 375 degrees.
7. Form the dough into balls and bake for 10-14 minutes.