You will need: (Yields about 60 cookies)
½ cup Vegetable Shortening
½ cup unsalted Butter, at room temp
1 cup packed light brown sugar
½ cup white sugar
½ tsp Baking soda
2 eggs
1 tsp Vanilla extract
2 ½ cups All-purpose flour
4 oz Milk chocolate chips
4 oz White chocolate chips
4 oz Semi-sweet chocolate mini chips
Method
Preheat oven to 375F. Line two large baking sheets with parchment paper. Set aside.
Beat the shortening and butter using a stand up mixer or a hand-held electric beater till smooth and well blended. Add the brown sugar, white sugar and baking soda. Beat until combined; then add the eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour using a wooden spoon. Add the chocolate chips and give one last stir to combine. Using a teaspoon, drop rounded mounds of the dough on prepared baking sheets spacing them 2 inches apart.
Bake for 8-10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool.
Let cookie sheets cool between batches so the dough doesn’t spread too much while baking. Cool cookies completely before storing in air tight containers.
