About 5 dozen large cookies.
- 3/4 cup butter, not margarine
- 3/4 cup shortening (143 grams)
- Whip butter and shortening just until fluffy.
- 1 1/2 cups light brown sugar (325 grams)
- 3/4 cup white sugar (150 grams)
- Blend sugars in gradually.
- 3 eggs
- 1 1/2 t vanilla (more doesn’t hurt)
- Blend in until smooth.
- 3 3/8 cups flour (435 grams)
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- Combine separately and then mix in.
- 2 to 3 cups chocolate chips, perhaps a combination of semi-sweet, milk, and white chips
- Mix in gradually.
- Drop hunks of dough in desired sizes on ungreased cookie sheets. Bake 9-11 minutes at 375F.
If you must use margarine, use 1 1/2 cups and no shortening.
Sugar measurements are approximate. You can shift the balance between white and brown sugar. You can cut the brown sugar to about 3/4 cup, make the difference up in white sugar, and add about 2 tablespoons molasses. Or, use about 1 cup dark brown sugar and 1 1/4 cups white sugar.