2/3 C butter flavored Crisco (Butter Flavored Coconut Oil also works well)
2/3 C unsalted butter cut into small chunks
1 C dark brown sugar
1 C granulated sugar
2 large eggs
2 tsp VAIN Mexican Vanilla in Kentucky Bourbon
1 tsp baking soda
1 tsp salt
3 1/2 cups unbleached all purpose flour
12 oz package semi-sweet chocolate chips
Preheat the oven to 350° F. Line cookie sheets with parchment paper or silicone oven mat.
In a medium bowl, combine the flour, salt, and baking soda with a whisk.
In a large bowl, use a pastry cutter to partially combine the Crisco and butter. Blend in the sugars, vanilla and eggs. It's ok if you still have some bits of butter or Crisco in the mixture.
Continue using the pastry cutter to blend in the flour mixture. The mixture will be thick rather than creamy. Add chocolate chips and mix in with a spoon.
Use a 1/4 cup cookie scoop to place mounds of dough on the prepared cookie sheets. Bake for 10-12 minutes. The edges should get slightly browned and centers will still seem a little soft. Cool the cookies on the cookie sheets for at least 10 minutes before transferring to a cooling rack or plate.
courtesy of @meltedkc