Chewy Chocolate Chip Cookies

I must have six different recipes for chocolate chip cookies floating around my kitchen, but every single one of them yields the same result ... cookies that are chewy when they are still hot out of the oven, but dry and crunchy by the next day.  I wanted a cookie that would stay moist, so I got to experimenting and came up with the following recipe.  I baked a batch last night, and today they are still nice and chewy ... just what I've been looking for!


Ingredients


3/4 c. melted butter
1/4 c. shortening
1/2 c. sugar
1 c. firmly packed brown sugar
2 whole eggs + 1 yolk
1 tsp. vanilla extract
2 3/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 (12-oz.) package semi-sweet morsels

Directions


In a large bowl, beat melted butter, shortening, sugar, and brown sugar at medium speed of an electric mixer. While mixer is running, add eggs and yolk (it's important that the eggs don't have a chance to rest in the creamed mixture so the heat from the melted butter doesn't start to cook them).  Mix in vanilla.

In a medium bowl, whisk together flour, baking soda, baking powder, and salt.  Add to creamed mixture; mix  until combined.  Stir in chocolate chips.

Preheat oven to 375 degrees.  Drop dough by heaping teaspoon onto ungreased cookie sheets.  Bake 8 - 10 minutes.  Cool for 7 - 10 minutes on cookie sheet before transferring to wire rack to cool completely.  (Cookies will be pale when they first come out of the oven; they'll continue to cook a little bit on the hot cookie sheet and will develop more of a golden color as they cool).