Instructions

1. Preheat your oven to 325 degrees.  Line a baking sheet with parchment paper or silicone baking matt
2. In a large mixing bowl, cream together the softened butter and shortening. Gradually add the brown sugar and powdered sugar and beat until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
5. Using a sturdy wooden spoon, fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
6. Pop the dough into the freezer for 15 minutes. (This is an important step. It keeps the cookie dough from spreading too much while baking.)
7. Using a cookie scoop or tablespoon, drop rounded dough onto the prepared baking sheet, spacing them about 2 inches apart. If the dough is too soft, pop the cookie dough balls back in the freezer for a few minutes. I popped mine back into The freezer for an additional 10 minutes after I formed the balls.
8. Bake for 12 to 13 minutes, or until the edges are golden brown. The centers may appear slightly undercooked, but they will firm up as the cookies cool. Note: Be careful not to overcook the cookies. Remember they will continue cooking for a few minutes after you take them out of the oven. 
9. Remove the baking sheet from the oven and gently add 3 or 4 extra chocolate chips to each cookie. This will give your cookies a bakery look. Let the cookies cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool and set for a few minutes before serving. 
10. Enjoy the warm cookies with a cold glass of milk!