2 1/4 cups unsifted flour (it doesn’t have to be cake flour)

1 teaspoon baking soda

3/4 teaspoon salt

1/2 cup softened butter

1/2 cup shortening (I use coconut oil)

1 cup firmly packed light brown sugar

1/2 cup white granulated sugar (I tried a sugar substitute, but the texture was sad!)

2 eggs

1 teaspoon vanilla extract

12 ounces Chocolate chunks (I use good dark chocolate that I chop into generous sized chunks)

1 cup chopped nuts (optional)

Preheat oven to 350F.  In a small bowl, sift or stir together flour, baking soda and salt; set aside.  In large bowl, beat margarine, shortening and sugars until creamy (I use my electric hand mixer).  Beat in eggs and vanilla.  Add flour mixture; mix well. Stir in chocolate chunks and nuts.  Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased baking sheets.  Bake 10-12 minutes or until lightly browned.  Makes about 6 dozen cookies. Don’t overbake. They should bend slightly when cold.

LOCK THEM AWAY OR ELSE THEY WON’T LAST TILL TOMORROW!

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