The is simply a great recipe for chocolate chip cookies. Who doesn’t like them, especially fresh out of the oven? What makes these cookies go from great to amazing is the chocolate chips. For me, there are few things worse than cheap, waxy chocolate chips. My chips of choice are Ghirardelli Premium Chocolate Baking Chips, 60% Cacao. These are available everywhere and they are so much better than the original chip that this cookie was made for. I won’t name names but you know.
Since Ghirardelli Premium Chocolate Baking Chips are lower in sugar (higher in cacao) they even out the sweetness of the dough really well. And basically you are left with the most lovely cookies. Enjoy!
1/2 cup butter flavored shortening
2/3 cup butter, softened
1 cup white sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts or pecans (optional)
2 cups (good quality) chocolate chips
Preheat oven to 375 degrees F (190C)
In a large bowl, cream together the shortening, butter, white sugar, and brown sugar until smooth. Beat in the eggs, and then add vanilla. Combine the flour, baking soda, and salt. Add to creamed mixture. Stir in the chocolate chips and nuts (optional). Use a melon-baller or small scoop to form dough into balls then press down slightly. Place onto ungreased baking sheets or you can also use parchment paper for easy clean up.
Bake 10 to 12 minutes or until centers are set and lightly browned. Let cool for a few minutes before removing from baking sheets.