Chocolate Chip Cookie Recipe

1#8oz Butter, temped to room, (~70°F)
4oz Shortening

3C Sugar
3C Brown Sugar

8 Eggs
4TBSP Vanilla Extract

9C All-Purpose Flour
4tsp Baking Soda
4tsp Salt

3C Milk Chocolate
3C Dark Chocolate

Basic Cookie Method:

Fats and sugars go in mixing bowl. Cream together with paddle attachment at low speed. Scrape the bowl with a bowl scraper or a clean hand, and mix at higher speed until mixture starts to stick to the sides. A distinct noise will occur, and we will not be able to hear the sugar anymore.

Scrape again, switch to low speed. Add eggs, one at a time, as you mix. Scrape again. Add Vanilla Extract to the mixture, but do not spin yet as the alcohol can cause the emulsion to break.

Combine, and thoroughly mix dry ingredients separately. Add on top of wet ingedients, and spin at low speed. Be careful not to overmix here. Stop mixer, scrape a final time, taking extra care to check the bottom of the bowl for pockets of unmixed flour. Spin for another 5 seconds.

Add chocolate chips, then spin for another 5 to 10 seconds. The chips will assist in scraping the bowl. Refridgerate dough, and portion using a 2oz scoop. Store on wax paper, or set on baking sheet and bake at 350°F for 15 to 20 minutes. Garnish with sea salt, ideally smoked.