Thick, Soft, and Chewy Chocolate Chip Cookies

By commercecook

Soft and chewy but with a lightly crisp outer layer. If you don't want the crispness, substitute more butter for the shortening. Refrigerate the dough if it sits too long otherwise they will spread out too much. I prepare the dough balls and put them in the refrigerator for at least a half hour before baking.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, at room temperature
• 1/2 cup shortening
• 1 1/2 cups firmly packed light brown sugar
• 2 teaspoons vanilla
• 2 large eggs
• 1 (12 ounce) package semi-sweet chocolate chips
• 1 cup chopped nuts (optional)

Preparation

Step 1

1. Mix flour, baking soda and salt in a small bowl.
2. In a separate bowl, beat butter and shortening until creamy.
3. Add sugar and vanilla and beat with a mixer on medium speed until well blended.
4. Beat in eggs, one at a time, mixing well between additions.
5. Add flour mixture, and beat slowly to incorporate, then beat to blend well.
6. Stir in chocolate chips and nuts.
7. Drop batter in 2 tablespoon portions about 2 inches apart on baking sheets. At his point, I refrigerate for at least a half hour to prevent spreading.
8. Bake in a 375 degree oven until edgesof cookies are brown, but an area about 1 inch wide in the center is still pale, about 10-12 minutes.
9. Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula.