Chocolate Chip Cookies

Soft, chewy chocolate chip cookies by Kathy Johnston.  This recipes makes a large batch of cookies, I typically freeze half of the dough, dough lasts about 6 months.
Serves 12 - 36.
Print Recipe

• 2 1/4 cups All-Purpose Flour
• 1 tsp Baking Soda
• 3/4 cup Sugar
• 1 tsp Vanilla
• 1 pkg. Mini Chocolate Chips
• 4 tsp Milk
• 1 tsp Kosher Salt
• 3/4 cup Light Brown Sugar (packed)
• 1 cubes Unsalted Butter (at room temperature)
• 4 tbsp Shortening
• 2 Eggs (room temperature)

1. Preheat oven to 350* degrees.
2. In a medium bowl, mix flour, baking soda and salt. Set aside.
3. In a large bowl, beat butter and shortening with an electric mixer on low speed.
4. Add sugars and vanilla to butter, beat till creamy.
5. In a seperate bowl, beat eggs with a fork.
6. Add eggs and milk to buttery mixture, mix just till combined.
7. Gradually add dry ingredients (in three parts), mixing till combined between each addition).
8. Using a wooden spatual, fold in chocolate chips.
9. Drop teaspoon fulls onto ungreased cookie sheet.
10. Bake 9 - 11 minutes or until golden.
11. Cool on rack.