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1
Allow unsalted butter and eggs to sit at room temperature for 30 minutes before using.
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2
Butter is room temperature when it hold an indentation without oozing out of wrapper.
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3
Preheat oven to 350 degrees and line baking sheets with parchment paper (it cuts down on cleaning time and bakes cookies a bit more even)-If you don't have parchment paper then don't worry about it.
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4
Place oven rack in the middle position.
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5
Combine flour, salt, and baking soda in a bowl and whisk together- set aside.
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6
Cream butter, butter flavored shortening, granulated sugar, and dark brown sugar until light and fluffy- this can be done by hand or using an electric mixer.
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7
Add in eggs one at a time until each egg is fully incorporated into the dough.
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8
Stir in vanilla.
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9
Add dry ingredients to dough in three equal parts making sure the ingredients are fully incorporated after each addition.
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10
Stir in chocolate chips.
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11
Drop cookie dough by the teaspoonful on the cookie sheet about 2 inches apart (I found using a cookie dough scooper works wonders and keeps cookie sizes uniform).
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12
Bake on the middle rack of oven for 10-12 minutes making sure cookies appear somewhat browned around edges and slightly undercooked.
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13
Cool on cookie sheet for 5 minutes before transferring to wire cooling rack.
