Ok. You may have to forget everything I've ever said about chocolate chip cookies. I may have just created a new perfect cookie. Though Kevin and I are still huge fans of the flavor of the cookies with all butter, the texture and thickness of this cookie is phenomenal (not as flat as the all-butter cookie. Butter melts at a lower temperature, thus butter cookies spread more.) We both agree that this recipe replaces "The perfect" chocolate chip cookie recipe, but I'll let you decide for yourself. These are a bit softer and flatter than "the perfect" ones. They have more vanilla (a flavor we love) and the ratio of the fats to the flour changes everything. Please don't forget the refrigeration stage. SO important for this recipe.
1/2 cup margarine, softened
1/2 cup shortening
3/4 cup brown sugar
3/4 cup sugar
2 large eggs
2 tsp vanilla
2-1/2 cups flour
2-1/2 cups flour
1 tsp salt
1 tsp baking soda
1-1/2 to 2 cups chocolate chips
Preheat oven to 350 degrees.
Soften the margarine. Combine flour, baking soda, and salt in a small bowl using a whisk and set aside.
Beat margarine, shortening, granulated sugar, and brown sugar together until completely combined and creamy. Add vanilla. Add eggs, one at a time, beating well after each addition. Add milk and beat until combined. Gradually (in three additions) mix in flour mixture, beating just until combined (do NOT overmix!). Stir in chocolate chips.
Drop by rounded spoonful onto ungreased cookie sheets. Bake for 8-10 minutes or until edges are just brown and middle is not quite set yet. Cool on pan for 2 minutes and then transfer to a cooling rack.
Before adding more dough to warm cookie sheets, place sheet in freezer for 5-7 minutes to cool.
Store in an airtight container.