I love chocolate-chip cookies.  My current favorite recipe is very slightly adapted from Epicurious: I increased the vanilla, I added a refrigeration step (optional, but please do it: you get such a better depth of flavor for such a small investment), and I make mini-cookies instead.

Ingredients

• 1 cup (packed) golden brown sugar
• 1/2 cup sugar
• 1/2 cup solid vegetable shortening, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 large eggs
• 2 teaspoon vanilla extract
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 12-ounce package semisweet chocolate chips

Preheat oven to 350°F. Using electric mixer, beat both sugars, shortening and butter in large bowl until light and fluffy. Beat in eggs and vanilla. Mix flour, baking soda and salt in large bowl. Add dry ingredients to butter mixture and mix until blended. Stir in chocolate chips. Refrigerate dough for at least 30 minutes, and up to 24 hours.

Drop dough by scant teaspoonfuls onto heavy large baking sheets, spacing 2 inches apart. Bake until golden brown, about 10 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely.