2 1/4 cups unsifted flour (it doesn’t have to be cake flour)
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup softened butter
1/2 cup shortening (I use coconut oil)
1 cup firmly packed light brown sugar
1/2 cup white granulated sugar (I tried a sugar substitute, but the texture was sad!)
1 teaspoon vanilla extract
12 ounces Chocolate chunks (I use good dark chocolate that I chop into generous sized chunks)
1 cup chopped nuts (optional)
Preheat oven to 350F. In a small bowl, sift or stir together flour, baking soda and salt; set aside. In large bowl, beat margarine, shortening and sugars until creamy (I use my electric hand mixer). Beat in eggs and vanilla. Add flour mixture; mix well. Stir in chocolate chunks and nuts. Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Makes about 6 dozen cookies. Don’t overbake. They should bend slightly when cold.
LOCK THEM AWAY OR ELSE THEY WON’T LAST TILL TOMORROW!