The Best Soy Sauce Chocolate Chip Cookies

Step 1

Mix flour with baking soda and stir to mix and set aside. Combine sugar, butter, shortening, in a mixing bowl and cream until smooth at medium speed using flat beater if you are using a stand mixer. Add egg and mix until creamy. Add soy sauce and vinegar and continue to mix for another 30 seconds. Gradually fold in the flour mixture until just mix and you no longer see loose flour. Add chocolate chip morsels and stir to mix. Proceed to chill or freeze the dough (if you choose to) or to bake step below

Step 2

The flavor gets even better when you chill the cookie dough for 24 hours or up to 48 hours before baking. You can divide the cookie dough into 3-4 batches and then flatten them into disc shapes, wrap tightly in a plastic wrap and store in a freezer bag and freeze them

Step 3

Preheat your oven to 375 F (190 C). If the dough has been chilled, get them out from the refrigerator 30 minutes before you are ready to bake. Use a spoon or a cookie scoop to make a 1 1/4-inch dough ball. Place them on a baking sheet lined with a parchment paper, about 2-inches apart as they will spread, especially if you don't chill the dough. Bake for 11-12 minutes or until the edge of the cookie is brown and the top is just lightly golden brown

Step 4

Remove from the oven. The cookies will still appear to be very soft. Leave them on the baking sheet until they have firmed up enough for you to move to a cooling rack to cool down completely