Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a large bowl, measure out the brown sugar, granulated sugar, butter, shortening, salt, vanilla, vinegar, and baking soda.

Crack the egg into a separate bowl.

Melt the butter in the pot on medium low heat.

Measure out the flour and chocolate chips into separate bowls.

Preheat the oven to 350°F.

Using the stand mixer or hand mixer, beat the sugars, butter, shortening, salt, vanilla, vinegar, and baking soda together until they come to a fluffy, creamy texture.

Add the egg, and continue beating until combined. Use the This word has been an eternal struggle amongst Growing Chefs staff. Is it a flipper? Is it a mixer? Is it offset? All I can tell you is that it is a cooking utensil with a wide, flat blade that is not sharp.spatula to scrape the sides and bottom of the bowl to make sure everything is mixed evenly.

Add in the flour, and mix to combine.

Fold in the chocolate chips with the spatula.

Using a tablespoon or cookie scoop, scoop the dough onto the baking sheet in 4 centimeter balls, make sure they are 6 centimeters apart as they will spread.

Place the baking sheet in the oven and bake for 11 – 12 minutes, until the edges are golden.

Let the cookies cool, and repeat the process until all the dough has been used.