3/4 cup butter, softened
6 tablespoons shortening (or butter flavored shortening)
1 cup white sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons vanilla extract
21/4 cups all-purpose flour
2/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup half and half
1 cup semisweet chocolate chunks
1 cup white chocolate chunks
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
Cream butter and shortening in a mixer bowl. After creamed together, add both sugars. Cream butter and sugars together until well blended. Stir in eggs and vanilla. If mixture seems curdled, stir in 1/4 cup of flour to bind dough.
In a medium bowl, stir together remaining flour, cocoa, baking soda and salt. Add to batter on low speed of mixer, scrap down the sides as needed. When almost blended, stir in half-and-half. Stir in chocolate chunks and white chocolate chips. Chill dough for 10 minutes.
Scoop 1/4 cup of chilled dough onto baking sheet. Space dough 2 inches apart. Bake until almost set (the middle will seem moist), about 14-17 minutes.
Let cookies cool for 10 minutes on the baking sheet, then allow to cool on a wire rack.
Did you ever bake a cookie to only have it go flat? That is because the fat (butter) was warm and when you put it in the oven it melted! If you chill your dough before baking, the butter will not melt as fast and you will avoid those flat cookies!
After watching Tony bake cookies, I noticed he always takes them out when the center is still a little moist. They look like they are almost done. This will help retain a soft texture, instead of the hard as a rock cookies I use to bake! (You know those cookies that could be used as a hockey puck the next day)!
These cookies stayed soft even on day two and three! They are super chocolaty and melt in your mouth!