Okay, first preheat your oven to 375*. In a mixing bowl, put 3/4 c softened butter and 1/4 c shortening together and mix. I use Crisco sticks because they are easier to measure and less messy to measure. Once they look relatively mixed together, add in 1 c packed brown sugar, 1/2 c granulated sugar, 3/4 tsp baking soda, and 1/2 tsp salt. Mix again but mix well, remembering to scrape the sides of the bowl. Add 2 eggs and 1 tsp vanilla and mix until combined. Add flour about a half a cup at a time, while mixing, until you’ve added 2 1/2 c. Add 3 cups of chocolate chips and either mix with the mixer or with a spoon. Now, here is an important part of my chocolate chip cookie recipe. I ONLY use milk chocolate chips. ONLY. I personally don’t like the taste of semi-sweet and somehow, I don’t think the break and bake kind have semi-sweet either. Here’s what it looks like when the batter is all done:
This is also the point where my “helpers” appeared again. This is why:
Pop them in the oven for 8-9 minutes or until the edges are *just* getting brown. Don’t wait until they are completely brown because then they’ll be hard when they cool. When I take mine out, they actually look like they aren’t quite done yet. But once they sit and have some time to cool, they’ll look perfect.
I’ve also found that the smaller cookies take less time than the larger cookies, obviously. I let them sit on the cookie sheet for about 3-5 minutes before moving them to a cooling rack.