2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 cup butter at room temperature
1/2 cup vegetable shortening
1 cup firmly packed brown sugar
1 cup granulated sugar
2 eggs
1.5 tsp vanilla extract
3 cups semisweet chocolate chips
Preheat oven to 350. Line the 4 baking sheets with aluminum foil
In a small mixing bowl, combine the flour, baking powder and salt
Using the table fork, stir together the ingredients until well blended
In a large mixing bowl, combine the butter, shortening, brown sugar and granulated sugar
using the electric mixer set on medium speed, beat the mixture until smooth
Turn off the mixer a few times so you can scrape down the sides of the bowl with rubber spatula.
Add the egg and vanilla and continue to beat on medium speed until well blended
Add the flour mixture . Using the rubber spatula stir until the flour is almost mixed in.
Pour the chips and stir until completely blended
Using the tablespoon, drop the batter in mounds onto the foil lined baking sheets about 1.5 inches apart
Place 1 baking sheets in the oven and bake cookies until they are golden brown; 12 to 14 minutes
Using oven mitts, remove the baking sheets and set them on racks to cool for 10 minutes
Carefully slide metal spatula under each cookie and transfer to another rack to cool
Do the same for each baking sheet
You can store the cookies in an airtight container for up to 1 week
