1/2 cup Butter (1 stick)

1/2 cup Vegetable Shortening (Crisco Butter Flavor)

1 cup Brown sugar, Light, Packed

1/2 cup Granulated Sugar

2 large Eggs

3 tsp Vanilla extract

2 3/4 cup All-Purpose Flour

2 tsp Baking Powder

1 tsp Salt

2 cup Semi-Sweet Chocolate Chips (one 12 oz package)

1 cup Chopped Walnuts (4 oz package - optional)

Combine flour and baking powder in a small bowl and mix with a fork. Set aside. Soften butter/shortening in a microwave oven (use a microwave safe mixing bowl or glass measuring cup) stirring every 15 seconds until very soft. Add granulated sugar, brown sugar, salt, and vanilla and beat well. Add each egg separately beating until creamy.

Add flour mixture (1/2 cup at a time) while beating. Add chocolate chips and nuts.

Refrigerate for 1-3 hours in covered bowl. Pre-heat oven to 375°F 15 minutes prior to first batch. Drop onto a foil lined air-bake cookie sheet in large rounded tablespoonful size (or small ice-cream scooper). Bake 10-12 minutes checking every two minutes after 8 minutes for golden brown appearance. Remove sheet from oven, slide foil sheet onto cooling rack and let stand 5 minutes before transferring to cooling rack. Store in an air-tight container for up to one week. Makes about [5] dozen cookies.

Got from this website: http://www.chocolatemonthclub.com/recipes/chocolate-chip-cookies.htm