Chocolate Chip Cookies1

These are my famous, award-winning chocolate chip cookies.  It's one of the few things that I think I can make better than anyone else.  At least, I have never eaten a chocolate chip cookie that I liked as much as mine. 
The original recipe was from the back of the bag of store-brand chocolate chips that my mom bought when we were kids.  I modified it a bit...changing from all butter to half butter and half shortening.  I think that combo brings the best of both buttery taste while still having the perfect chewy texture.  This is my go-to recipe whenever I need a crowd-pleasing treat.
Classic Chocolate Chip Cookies
1/2 cup butter (1 stick)
1/2 cup shortening
1 cup sugar
1/2 cup packed brown sugar
2 eggs
2 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
12 oz semi-sweet chocolate chips


 (I made a double batch, so don't be confused by the quantities pictured.)
Preheat oven to 375.
Beat butter, shortening, sugar, brown sugar, eggs, and vanilla until light and fluffy.  Mixture should look almost white.

Cream butter and sugar

On wax paper or in a separate bowl, mix together the flour, baking soda, and salt.  Stir into the butter/sugar mixture, just until combined.  Do not over mix.
Stir in chocolate chips.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.  Bake on the middle rack of preheated oven for 8-10 minutes.  Be sure not to overbake.  Cookies should look a bit underdone when you take them out of the oven.
Let cool on cookie sheet for a minute or two, then remove to parchment paper (or rack, if you prefer) to cool.  For these, I generally don't use cooling racks, because sometimes the warm cookies fall through the racks!  Obviously, these are best fresh from the oven, but if you can restrain yourself from eating them all, store in tightly covered container or zip-top bags.
Makes about 3 dozen cookies.

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