Chocolate Chip Cookies
Adapted from Better Homes and Gardens Cookbook
½ cup unsalted butter, at room temperature
½ cup shortening
½ cup granulated sugar
1 cup packed brown sugar
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
2 ½ cups all-purpose flour
2 cups chocolate chips
Preheat oven to 375°F. Line a cookie sheet with parchment paper or a silpat mat.
In a large bowl beat ½ cup butter and ½ cup shortening for about 30 seconds using a hand mixer.
Add ½ cup granulated sugar, 1 cup brown sugar, ½ teaspoon baking soda and ½ teaspoon salt. Beat until combined, scraping the sides of the bowl as needed with a rubber spatula.
Add 2 eggs and 1 teaspoon vanilla and beat until combined.
Add 2 ½ cups flour and beat until combined. If there is any flour left at the bottom of the bowl, mix it in using a wooden spoon or rubber spatula.
Stir in 2 cups chocolate chips.
Using about 2 Tablespoons of dough form a ball and place it on the tray. Repeat with the rest of the dough. Leave about 2 inches of space between cookies, about 12 cookies per tray.
Bake in oven for 10-12 minutes, removing the cookies when the bottoms have started to brown, but the tops still look a little underdone.
Let cool slightly and then move to a cooling rack to cool completely.