Heat your oven to 375 degrees and arrange your oven racks so the cookies will go onto the center rack

Line an extra large baking sheet with parchment paper

Blend the granulated sugar together with the packed brown sugar in a large mixing bowl.

Cream the shortening and butter together with the sugar mixture.

Whisk the eggs in a small bowl.

Then mix in the 2 whisked eggs and vanilla.

Next, sprinkle the baking soda and sea salt across the wet mixture and mix them in completely.

Then, mix in the flour. This may seem like a lot of flour, but it will blend together perfectly with the wet mixture. Stay with it.

Lastly, fold in the semi-sweet chocolate chips.

Using a cookie scoop, scoop cookie dough onto the lined baking sheet.

You can also drop the cookies onto the sheet using teaspoons. Old school style. Make sure they’re spaced evenly apart.

Bake the cookies for 8-10 minutes, they will become light brown. Mine come out perfectly at 10 mins.

Let cool for a short time, about 1-2 mins, then remove them to cookie cooling racks. 

Continue to cook all the batches, this recipe makes about 3 dozen cookies. 

You can store these cookies in an airtight container, or your fav cookie jar on your counter for a few days. You can place them in an airtight container in your fridge for a week. 

You can place them on a cookie sheet in a single layer and freeze them until they’re solid. Then transfer the frozen cookies to a freezer bag, squeeze out all the air, and seal well.