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Preheat your oven to 375º.
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In a mixing bowl, combine the flour, salt & baking soda. Use a whisk to blend together. Set aside.
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In the bowl of your stand mixer, cream the butter & shortening together, using a paddle attachment, until well incorporated. Add the sugars, and beat until light and fluffy. Next, add the eggs & vanilla, and continue to beat until well incorporated. At this point, you can not overwork the mixture and the addition of more air will make for a more tender cookie.
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Next, add the flour mixture. I tend to dump it all in at once, and then turn the mixer on its lowest setting. Make sure most of the flour is incorporated before you turn the mixer on high or you will have a lot more cleaning to do as the flour will go flying everywhere.
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Once the flour is fully incorporated, remove the bowl from the mixer. Add the chocolate chips, and stir in by hand using a wooden spoon or your spatula.
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Drop the dough onto baking sheets lined with either parchment or silpats, using a 1 tablespoon dough scooper, and place the dough balls about 2 inches apart. Bake at 375º for 9-11 min.