Preheat the oven to 375°F. Line two baking sheets with parchment paper.
In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
Beat in the egg, again beating until smooth. 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.
Chill the dough in the fridge for 10 minutes.
Use a cookie scoop to form 1 1/4" balls of dough and place them onto the prepared baking sheets, leaving 2" between them on all sides. I was able to bake 6 cookies per tray.
Bake one tray at a time in the center of the oven for 15 min. per tray. Allow the cookies to cool for 2 minutes before transferring to a wire rack to cool.
While you have a tray in the oven, stash your remaining dough in the fridge.