This recipe makes either 5 dozen normal sized cookies, or 12, 6-inch monster

sized cookies. Please follow directions appropriately to make the desired

size of cookie.

To prepare cookie sheets for baking, cover one or two cookie sheets with

foil and grease foil lightly. Now you are ready to make the dough.

In a large mixing bowl, use a wooden spoon or electric mixer to cream butter

and shortening together until well mixed. Add brown sugar and sugar, and

beat until fluffy. Add eggs, one at a time, beating well after each one.

Mix in vanilla. Using a wooden spoon, stir flour, baking soda, baking

powder and salt into creamed mixture, making sure all dry ingredients are

moistened evenly. Add chocolate chips and mix well. Wrap dough in plastic

wrap and chill for 3 hours to overnight.

When ready to bake cookies, preheat oven to 350 degrees F.

To make Monster-Sized Cookies:

Measure chilled dough in a 1/3 cup measuring cup, level at the top OR use a

large ice cream scoop to measure dough. Space dough about 3 inches apart on

the foil-covered greased cookie sheet. Flatten mounds of dough with your

palm and fingers so cookie forms a 3 to 3-1/2 inch circle. Bake cookies for

12 - 15 minutes or until they are lightly browned and centers are springy

when touched lightly. Slide foil off cookie sheets and cool cookies on the

foil for five minutes, then place them on wire racks to finish cooling.

To make 2-inch normal size cookies:

Drop chilled dough by slightly rounded teaspoonfuls (or use cookie scoop)

onto foil-covered greased cookie sheet, spacing cookies about 2 inches

apart. Bake for 8 - 10 minutes or until they are lightly browned and center

is springy to the touch. Slide foil off sheet and cool for five minutes,

then place cookies onto a wire rack to finish cooling.

When your cookies have cooled, store them in an airtight container or

baggie, at room temperature for up to one week, or store in freezer for up

to six months.