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Famous Chocolate chip cookies

Growing up my mom was known for this recipe! I tested many recipes and none seem to compare to mom's famous chocolate chip cookies.
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Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 cup butter (room temperature NOT melted) one stick
  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 Large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups all purpose flour "fluff" the flour, scoop cup and then level the top with a butter knife for accurate measuring.
  • 2 Hershey's milk chocolate Symphony bars (chopped) 2 cups milk chocolate chips may be substituted. I love Ghirardelli brand! OR 1 bag 11.5 oz milk chocolate chips.

Method
 

  1. Preheat oven to 350° degrees F.
    2. Cream together butter, shortening, sugars, eggs and vanilla.
    3. Add salt and baking soda.
    4. Now your flour, allowing the mixture to fully absorb and incorporate it. It is VERY important that you measure the flour precisely as it will affect the texture of the cookies if it is off. I like to scoop the flour and then use a butter knife to scrape it level.
    5. Chop your Symphony bars and add in, or a bag of milk chocolate chips. We also love mini M&M's! Mix until evenly distributed.
    6. Add cookie dough scoops to a cookie sheet WITHOUT non-stick spray, or use a parchment sheet to line it.
    7. Drop a heaping tablespoon's-worth of dough for each cookie onto baking sheet. (12 cookies per sheet)
    8. Bake for 10-11 minutes or until just barely golden around the bottom edge of the cookie. You want the cookies to be very soft inside! Watch them closely near the end. Ovens all bake differently and most need calibrated so check them at the end of the 10 minutes.
    Allow to cool for a few minutes to set, then transfer to a cooling rack. These cookies are fantastic warm, but also stay very soft in a ziplock bag.
    They freeze very well in a ziplock bag if you need to make them ahead.
    Recipe makes just over 2 1/2 dozen.

Notes

Using room temperature butter or even butter that is slightly cooler than room temperature is really what will make this recipe great! If you use melted butter it will produce a flat cookie. 
Be sure to measure your flour accurately and precisely. I like to fluff and scoop the flour, then level with a butter knife. This makes a huge difference in the texture of the cookies so be sure to get it right! 
I do not spray my pans with non-stick spray. You can use parchment sheets if you want quick and easy clean up.