Chocolate Chip Cookies

Pull out all of your ROOM TEMP ingredients first.
Whisk together the flour, baking soda and salt in bowl.

In a stand mixer, fitted with paddle attachment, cream the butter on medium speed until light and fluffy, then add the shortening until evenly mixed in. Add sugars and beat for 3 min. on medium speed. Mix in vanilla. Add eggs one at a time and mix on medium-low speed just until incorporated. Add flour and mix just until incorporated. Mix in chocolate. Scoop cookie dough using a (ice cream or melon) scoop. You can choose how large you want the cookies, but it will affect the baking time. The time I show here is for larger cookies using an ice cream scoop.

Refrigerate the dough for at least 30 min. if you are in a hurry, but they improve if you let them chill for 24-36 hrs. Resting will make the taste better, come out more uniform in shape and color when they bake. After they are chilled you can bake them or freeze the dough balls for later baking.

Pre-heat oven to 375 degrees

Bake 6 chilled cookie balls, spaced evenly on a sheet pan in the middle of the oven for 15 min. Watch this first batch, as oven cooking time can vary depending on the oven you use.