The mellow protein level of our self-rising flour makes the edges of these cookies light and crisp, a delightful contrast to their soft, chewy middles.
Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
In a large bowl, combine the brown sugar, butter, shortening, corn syrup, and vanilla and almond extracts, beating until well blended.
Beat in the egg. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
Mix in the flour, then the chips and nuts ( if you're using them).
Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread.
Bake the cookies for 11 to 12 minutes, until their edges are lightly browned. Their tops will stay light golden, almost blonde.
Remove them from the oven, and cool on the pan until they've set enough to move without breaking. Transfer to a rack to cool completely.
Repeat with the remaining dough. Cool cookies completely, and wrap airtight. Store at room temperature for up to a week or so; freeze for longer storage.
Don't have self-rising flour? Try our recipe for Chocolate Chip Cookies using all-purpose flour.
Refrigerating cookie dough for as little as 30 minutes can make a big difference in your cookies’ texture and flavor. See the details in our blog post, Chilling cookie dough.
