Preheat oven to 350 degrees Fahrenheit (or 325 if using a convection setting).

1 stick unsalted butter (at room temperature)
½ cup shortening
1 ¼ cups firmly packed dark brown sugar
¾ cup normal white sugar
2 large eggs
1 tsp vanilla (I like double-strength)
2 ¼ cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 ¼ cups semi-sweet chocolate chips.

In a large bowl, cream the softened stick of butter and the 1/2 cup shortening.

Add 1 ¼ cups dark brown sugar and 3/4 cup white sugar, and then stir until smooth.

Add 2 large eggs and 1 tsp vanilla, and then beat vigorously until it stops looking soupy– it ends up looking a little bit stiff and a little bit fluffy.

Add 2 ¼ cups flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt. (Some people sift all these ingredients together, first. I usually just pour in one cup of the flour, add the other ingredients, and then pour the rest of the flour on top of it.) Stir until it’s completely mixed.

Pour in 1 ¼ cups chocolate chips. Mix thoroughly.

Drop spoonfuls onto ungreased cookie sheet– about 15 to a jelly-roll pan. Bake for about 13 minutes. Let cool on the sheet for two minutes, then use a spatula to transfer them to a cooling rack. Eat as soon as they won’t burn your tongue.