The Best Chocolate Chip Cookies

Found in a cookbook by a friend, we tested it out using the smallest cookie scoop we could find, a 25 mm. They make the perfect size for munching and sharing! [This recipe makes A LOT of little cookies, so actual quantity is unknown] If dark chocolate chips are unavailable, substitute with the same amount of bittersweet or semi-sweet chocolate. Work times do not include refrigeration.

• Ready In: 23 mins
• Serves: 90
• Yields: 90-150 small cookies

Ingredients

• 3  cups all-purpose flour
• 1⁄4 teaspoon baking soda
• 1⁄8 teaspoon cream of tartar
• 3⁄4 teaspoon salt
• 1  cup unsalted butter, room temperature
• 5  tablespoons butter flavor shortening
• 1  cup granulated sugar
• 1  cup light brown sugar, firmly packed
• 2  eggs, room temperature
• 1  tablespoon vanilla
• 8  ounces bittersweet chocolate or 8  ounces  semisweet chocolate, chopped into chunks
• 5  ounces  dark chocolate chips

Directions

1. Sift flour, baking soda, cream of tartar, and salt into a medium bowl. Mix well and set aside.
2. In a large bowl, cream together softened butter and shortening on low speed for 3 minutes.
3. Add granulated sugar and beat for 2 minutes.
4. Add light brown sugar and beat for an additional 2 minutes.
5. Blend in eggs one at a time, mixing well after each addition.
6. Mix in vanilla extract. On low speed, gradually add dry ingredients in 3 batches.
7. Fold in chocolate chunks and/or chocolate chips.
8. Refrigerate batter for at least 2 hours. Scoop onto ungreased cookie sheets. Bake for 7-9 minutes in a preheated 325 degree oven. Cool on cookie sheet for 3 minutes before transferring to cooling racks.
9. Enjoy!