Chocolate chip cookies

These cookies will make you very popular if you choose to bake and share.

They are similar to those soft, chewy cookies they sell in those high street cookie shops, but far better of course! 

This foolproof recipe is from Basics, Baking and Beyond, by Pat Sinclair

but I found it on the food blog Honey & Jam.

Makes about 4 dozen

2 cups all purpose flour

1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup solid vegetable shortening
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
1 egg
1 cup semisweet or milk chocolate chips
1 cup white chocolate chips (optional)
1/2 cup chopped pecans (optional)

Heat oven to 375 with oven rack in the middle

Mix flour, baking soda, and salt together in a medium bowl.

Beat butter, shortening, brown sugar, and granulated sugar in bowl of a stand mixer on Medium-High speed until creamy, scraping down bowl once or twive.
Add vanilla and egg and mix well.

Reduce mixer speed to Low and add the flour mixture. Scrape down sides of bowl and beat until dough forms. By hand, stir in chocolate chips, white chocolate chips, and pecans.

Drop dough in rounded tablespoon about 2 inches apart onto an ungreased cookie sheet.

Bake 8 to 10 minutes until cookies are browned on edges.

(Note: The cookies will still be really soft, an may even appear uncooked, however they will stiffen up whilst they cool.  The secret to keeping these cookies soft and chewy the next day is not to overcook them!)