1/2 c. shortening
1/2 c. butter
2 1/2 c. all-purpose flour
1 c. packed brown sugar
1/2 c. sugar
2 eggs
1 tsp. vanilla
1/2 tsp. baking soda
1 (12 oz.) pkg. (2 c.) semi-sweet chocolate pieces
1 c. chopped walnuts, pecans, or hazelnuts (filberts) (optional)

In a mixing bowl, beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, brown sugar, sugar, eggs, vanilla, and baking soda. Beat mixture until thoroughly combined. Beat in the remaining flour. Stir in chocolate pieces and nuts.

Drop the dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or until edges are light brown. Cool cookies on a wire rack. Makes about 60 cookies.

MACADAMIA NUT AND WHITE CHOCOLATE CHUNK COOKIES:

Prepare Chocolate Chip Cookies as directed above, except substitute chopped white baking bars (or pieces) with cocoa butter or vanilla-flavored confectioners' coating for the semi-sweet chocolate pieces. Stir in 1 (3 1/2 oz.) jar macadamia nuts, chopped, with the chopped white baking bars or pieces.