I have used this recipe for years, and it is our family favorite. The vinegar (acid to activate the baking soda) is an unusual ingredient, so my granddaughter and I share it as the "secret" ingredient in grandpa's chocolate chip cookies. Family members have been trying to guess the ingredient, but no success so far. Of course, they could look up the recipe, but that would spoil the fun of guessing! I always double the recipe to make about 110 one-ounce cookies. So, I include one teaspoon of baking soda, and one teaspoon of baking powder. I also use one cup of white sugar and 1 2/3 cups of dark brown sugar instead of equal quantities. The ratio makes the batter a little more moist, and the dark brown sugar improves the color of the finished cookie.

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