Makes 3 dozen cookies

Whisk together: set aside:

3 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. kosher salt

Cream "Wet" Ingredients:

1 cup sugar
1 cup dark brown sugar, packed
2/3 cup unsalted butter, softened
2/3 cup vegetable shortening
2 eggs
2 tsp. vanilla

Stir flour mixture into creamed mixture. Then stir in:

2 cups semisweet chocolate chips
1/2 cup milk chocolate chips
Form cookies and bake.

Preheat oven to 350 Degrees. Whisk dry ingredients; set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens.

Stir the flour mixture into the creamed mixture until no flour is visible. Over mixing develops the gluten, making a tough cookie. Now stir in the semisweet and milk chocolate chips.

Use a cookie scoop (2 Tbls. per scoop) to measure and drop dough 2" apart onto an un-greased baking sheet. Bake on center rack of oven 12-14 minutes, until lightly browned and edges are set.

Remove from oven; leave cookies on baking sheet for 2 minutes to firm up. Transfer to wire rack to cool. If you're reusing the warm baking sheet, reduce the baking time slightly.

Notes:

Look for cookie scoops at dept. stores and kitchen stores. I use a #40 in these recipes. The number stands for scoops per gallon and should be imprinted on the scoop. A #40 scoop measure 2 Tbls. of dough and is 1 3/4" in diameter.

The best chocolate chips to use are either Ghirardelli or Guittard.

Don't over bake cookies, it makes them dry and hard. I suggest under baking most cookie recipes. Once out of the oven, let the residual heat from the baking sheet finish them.

The texture of the cookie is determined by the type of fat used - should it be butter or shortening? Butter gives great flavor, but tends to produce flat cookies that spread. Shortening provides structure, but adds nothing to the taste.