Actually the perfect chocolate chip cookie

Credit for this amazing recipe belongs to my dear friend Alyx. She shared it with me about two years ago and I was immediately hooked. It's a little more work than your traditional choco-chip cookies, but it's also INCREDIBLE. Well worth the effort. Seriously, it's a huge crowd pleaser. Anytime I bring it anywhere I always get multiple requests for the recipe. The cookies are softer, sweeter, and overall have a better taste than most recipes.

May I also recommend using these chocolate chips in your cookies:

They're bigger than most chocolate chips, and they taste incredible, with no weird aftertaste (does anybody else have an aversion to chocolate chip aftertaste?)

Enjoy!

Ingredients

2 3/4 c flour
1 t baking soda
1 t salt
1/2 c unsalted butter at room temperature
1/2 c Crisco (plain or butter flavored, I prefer plain)
1 c light brown sugar
1 c minus 2 T white sugar
2 large eggs
1 1/2 t vanilla
1 1/2 c chocolate chips

 In a small bowl gently mix the flour, salt, and baking soda until the ingredients are evenly distributed.  This allows the final dough to have an even distribution of ingredients without over-mixing it.  Set aside.

Using an electric hand mixer or a wire whisk attachment of a stand mixer,  cream the butter and shortening until light and fluffy 3- 5 minutes.  This gives the dough a better rise in the oven, making the cookies lighter. Butter is good for taste and shortening is good to make the cookie softer. 

Add both sugars and beat 2-3 minutes. Add eggs and vanilla. Beat until fully incorporated.

Switch to a paddle attachment or mix by hand with a sturdy mixing spoon.  Add the chocolate chips and mix gently.  Adding them at this point evenly distributes them without overmixing the final dough.  Do not over-mix or it will discolor the dough. 

Add the flour mixture and mix until just incorporated.  This is the point when you no longer see white spots of flour.  Do not overmix!

Touch test the dough.  It should feel slightly sticky, but not much should stick to your finger.  If it is very sticky add 2T flour at a time.

Using your hands, roll the dough into balls. Work quickly so you don’t overwork and heat the dough. If the dough is sticky and doesn't form a smooth looking ball, you will need more flour. If you have to force it into a ball, it has too much flour.  Place on an ungreased cookie sheet 3 inches apart.  

Cover and refrigerate 30 minutes or until firm. As soon as you put the dough into the refrigerator, position the oven rack to the second highest setting. Preheat the oven to 375. 

After 30 mins, remove the dough from the refrigerator and bake 8-10 minutes.  They are ready to come out of the oven when they are domed and puffy, show few signs of browning and look a bit underdone. 

Leave the cookies on the cookie sheet for 2 minutes.  They continue to cook from the heat of the sheet. Remove them to a cooling rack so they will cool evenly.  They will continue to cook from  the heat of the cookie.