1/2 cup butter
1/2 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
1 tbsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans
In bowl, beat butter with shortening; gradually beat in granulated sugar and brown sugars until smooth. Beat in eggs and vanilla. In separate bowl, whisk together flour, baking soda and salt; stir into butter mixture. Stir in chocolate chips and walnuts. Refrigerate for 30 minutes.
Drop by tablespoonfuls, about 2 inches apart, onto parchment paper-lined or greased rimless baking sheets. With fork, flatten to 1/2 inch thickness. Bake in 375 F oven for 8 to 9 minutes or until edges are golden and centres are still slightly underbaked. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make Ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.) Makes 48 cookies.
Chewy Chocolate Chip Cookies: Omit shortening; increase butter to 1 cup and flour to 2 3/4 cups. Bake in 350 F oven for 8 to 12 minutes.
Source: The Complete Canadian Living Cookbook, 2001
Note: I made the Chewy version of this cookie.