Ingredients:
4 tablespoons (2 oz, 57 g) vegetable shortening
8 tablespoons (1 stick, 4 oz, 113 g) unsalted butter, soft but not melted
1 cup (220 g) packed* brown sugar
1/2 cup (100 g) white sugar
1 egg + 1 egg white
2 teaspoons vanilla extract (AUS and UK: vanilla essence)
2 cups + 2 tablespoons (270 g) flour
1/4 teaspoon (1.25 g) baking powder
1/8 teaspoon salt
2 cups (12 oz, 340 g) chocolate chips
* Packed brown sugar is not a type of brown sugar (I don't remember who asked). 'Packed' means you don't just pour it into the cup but tightly press it in, in order to fit as much as you can.
Directions:
Cream shortening and butter together - preferably by hand with a fork. You shouldn't have a problem if the butter is soft enough.
Add brown sugar and white sugar and mix.
Add the egg, egg white and vanilla and mix.
Add flour, baking powder and salt [recipe says to sift flour, baking powder and salt together beforehand but half the time I omit that step].
Fold in chocolate chips.
* At this stage, you can make rolls of dough, cover with plastic wrap and freeze.
Take spoonfuls of dough, or cut circles from the frozen dough, and place on aluminum foil or parchment paper.
Leave some space between them because they expand a little.
This, and most other recipes I've seen, says to bake at 375 F (190 C) for 12 min or until tops are lightly brown. For my oven, tops get brown for 6 min at 350 F (175 C), so be sure to watch them. As with all cookies, rotate them halfway through baking.
Cool on a wire rack.
They remain soft on the outside for about a minute after you take them out of the oven, but do not get fooled into overcooking them! While trying to find the perfect temperature, I overbaked my first two batches and the cookies were crunchy throughout. Which is not necessarily a bad thing, but I like mine soft and chewy on the inside.
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