Recipe yields about 26 cookies
2 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp kosher salt
1/2 cup unsalted butter
1/2 cup Crisco
1 cup light brown sugar
1 cup minus 2 tbsp white sugar
2 large eggs
1 1/2 tsp vanilla extract
1 1/2 cups semi-sweet chocolate chips
Mix flour, salt and baking soda in a medium bowl until all ingredients are evenly distributed.
In a large mixing bowl, combine butter and Crisco. Using a stand mixer or hand mixer, beat until light and fluffy, about 2-3 minutes.
Add brown sugar and white sugar and continue to beat until sugars are incorporated.
Add eggs and vanilla extract and beat until all ingredients are fully incorporated.
Remove whisk attachment and switch to the paddle attachment. (At this point, you can also use a wooden or plastic spoon and mix by hand.) Add the chocolate chips and combine with batter.
Add the flour mixture and mix until flour is just incorporated. Do not over mix the flour into the wet ingredients. At this point, the dough should feel a little sticky, but shouldn't stick to your fingers, it should be easy to handle. If it is too sticky, add a little more flour to the mixture.
Roll the dough into small balls and place on a baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes. You can keep in the refrigerator for up to 2 days, so this is a great recipe to make in advance if your stretched for time.
While the dough is in the refrigerator, preheat the oven to 375 degrees and position a rack to the second highest position. Remove the plastic wrap from the baking sheet and bake for 8-10 minutes. Remove from oven and let rest on the baking sheet for 2 minutes before removing to a cooling rack.