This is indeed one of my family's favorite chocolate chip cookie recipes. Sometimes I add walnuts, pecans or macadania nuts. I have also added coconut and coconut extract instead of vanilla extract. One time I made the cookie and did not add chocolate chips at all...yes on purpose. They are good however you want to make them!
Preheat oven to 375. Melt butter & crisco together and set aside. Line cookie sheets with aluminum foil or parchment paper and spray lightly with Pam.
Blend flour, both sugars and salt together with hands making sure there are no clumps. Now to that, add melted butter/crisco, vanilla and eggs. Mix well and fold in chocolate chips. Drop by tablespoonful onto prepared cookie sheets and bake at 375 for approximately 10 minutes (but check them at 8 minutes) or until light brown.
*Note: you can use 1/2 bag each of chocolate chips and white chocolate chips.
**Note: you can also use 1 stick of butter crisco rather then the 1 stick butter & 1/2 cup crisco. I make these both ways.
TIP: one of my many friends, Jane McMillan, here on JAP has shared this tip with me, which she is quoting Alton Brown. BUTTER makes cookies crispier and SHORTENING will make them softer.