(Almost) The World's Best Chocolate Chip Cookies

If you like crisp, buttery, melt-in-your-mouth chocolate chip cookies, you have come to right place. I found this recipe while thumbing through one of my dear mother-in-law's cookbooks. It is my 2nd favorite recipe for these yummy cookies (2nd place because my grandma's were the best. I never got her recipe before she died. I love you Grandma!) It is hard just to single the batch. I have both tripled it and 8x it. Great results both times! Even though my husband likes his cookies chewy, he likes these too.

Chocolate Chip Icebox Cookies

http://www.tasteofhome.com/Recipes/Chocolate-Chip-Icebox-Cookies

Just refrigerate (longer the better) in logs until ready to make then slice and bake....mmm

3 T butter, softened

2 T shortening

1/4 cup sugar

1/4 cup brown sugar

1 egg yolk

1/2 t vanilla extract

2/3 cup all-purpose flour

1/4 t baking soda

1/4 t salt

1/4 cup miniature semisweet chocolate chips

1/4 cup finely chopped pecans (I just add extra chocolate chips because I am allergic to nuts)

In a small bowl, cream the butter, shortening and sugars. Beat in egg yolk and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans. Shape into a 9-in. roll; wrap in plastic wrap. Refrigerate overnight.

Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375 for 8-10 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

Yield: 20 cookies (when I tripled the recipe I got only 36 cookies.)