16ozchopped chocolate or 1 bag of chocolate chips/chunks
Instructions
Put all of the dry ingredients into a large bowl and whisk together until well combined. TIP: spoon flour into measuring cup until overflowing and then use the handle of the spoon to evenly scrape off the excess.
Cream together the butter, shortening, and sugars until well combined and creamy. Add vanilla and eggs, ONE AT A TIME, scraping the bowl well between each addition. Beat until light and fluffy - this can take up to 2 minutes depending on your mixer. Scrape the bottom and sides of mixing bowl.
If using a standing mixer, add all of the dry ingredients to the wet ingredients (while powered off), then starting on the lowest setting, mix, gradually speeding up to medium-low power. If using a hand mixer, add dry ingredients in three batches. Stop mixing when no more "white"of the flour is showing. Try not to overmix. Scrape the bowl and add the chips/chunks. Turn mixer on to low for about 5 turns to incorporate the chocolate. Scrape bottom and sides of bowl.
Scoop cookie dough evenly onto a parchment paper lined baking sheet, 2" apart - only 12 to a tray. Bake ONE TRAY AT A TIME in hot preheated 375-degree oven for 8-12. Cookies should be golden brown w/ light brown on the peaks of the cracks along the tops.
Remove from oven to a cooling rack. After 5 minutes, remove cookies from tray and place directly onto cooling rack.
Notes
Will stay soft and awesome for up to 5 days in an airtight container.