Buchanan Chocolate Chip Cookies

1 lb. brown sugar

1 C. white sugar

4 eggs

1 C. shortening

¾ C. butter, softened

2 t. vanilla (Mexican, ideally)

5 ½ C. flour

1 t. corn starch

1 t. salt

2 t. baking soda

⅓ C. each semi, milk, & white chocolate chips

Beat brown sugar, white sugar, and eggs.

Add shortening, butter, and vanilla, and cream until nearly white.

Blend in flour, corn starch, salt and soda one cup at a time.

Fold in chips, and drop by spoonfuls onto greased cookie sheet.*

Bake at 350° F for 10 to 12 minutes.

*Medium (1.4 oz) cupcake/icecream scoop and get about 4 dozen cookies. Small (0.8 oz) scoop yields 7 dozen cookies.

Can be scooped into balls and frozen, then baked at regular time straight from frozen.

Bake from frozen: bake at 325°F for 15 minutes.

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