Now, I do have a few helpful hints to keep these soft, which is what I seek in a cookie. I grew up around Danish recipes, many of which are hard shortbread cookies, and my family might disown me, but that's just not my jam. With these cookies, I use half butter, and half crisco; the recipe calls for all butter, and my mom's recipe adapted it to all crisco. I like to bend the rules ;) I also bake all my cookies on parchment paper. Silpat mats are such a great idea, but I hate them. Sorry! Parchment all the way. My other cookie trick is letting them cool about three minutes before trying to put them on a cooling rack. You can't go wrong with a chocolate chip cookie!
½ C. shortening
¾ C. sugar
¾ C. brown sugar
1 tsp. vanilla
2 ¼ C. flour
1 tsp. baking soda
1 tsp. salt
12 oz. bag semi-sweet chocolate chips
Preheat oven to 375, and line baking sheets with parchment paper. In a stand mixer, cream together butter, shortening, eggs, and vanilla. Add in sugars and incorporate; add flour, soda, and salt. Once batter is mixed, add chocolate chips, and stir just long enough to bring it together.
Using a cookie scoop, place on parchment; bake 9 to 11 minutes, allow to cool on cookie sheet 2 minutes, and place on a cooling rack.