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1
Line a 13x9x2-inch baking pan with foil; set aside.
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2
In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds.
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3
Add brown sugar, granulated sugar, and baking soda; beat until combined, scraping sides of bowl occasionally.
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4
Beat in the eggs and vanilla until combined.
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5
Beat in as much of the flour as you can with the mixer.
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6
Using a wooden spoon, stir in any remaining flour.
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7
Stir in chocolate and, if desired, nuts.
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8
Press dough evenly into the prepared pan.
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9
Bake in a 375F oven for 22 to 25 minutes or until golden brown and center is set.
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10
Cool in pan on a wire rack 1 hour.
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11
Preheat oven to 325F.
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12
Holding securely to foil lining, gently remove cookies from pan and place on a cutting board, leaving cookies on foil lining.
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13
Cut crosswise into 9x1/2-inch slices.
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14
Place slices, cut side down, about 1 inch apart on an ungreased cookie sheet.
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15
Bake for 6 to 8 minutes or until cut edges are crispy.
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16
Carefully transfer cookies to wire rack (cookies will be tender).
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17
Cool.
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18
Make-Ahead Tip:.
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19
Bake cookies as directed; cool completely.
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20
Place in a freezer container or bag and freeze for up to 3 months.
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21
Before serving, thaw for 15 minutes.
