If you like your chocolate chip cookies soft & chewy, then these are the cookies for you! These are so tasty. I thought they would be a little thicker but they spread quite a bit during baking and I even thoroughly chilled the dough first. I guess the texture is due to the fact that the only sugar in these cookies is brown sugar. No granulated sugar is added. All brown sugar makes for a softer cookie. I've made so many chocolate chip cookie recipes and I have not even posted all the versions that I have made. I mean, it's getting to the point where they all taste the same or at least similar. I like them all. They all have their good points. I like crispy or chewy or thick or thin or semi sweet or milk chocolate. I really do like them all. I can't say I would make these again but I only say that because they are just as wonderful as the 100 other recipes I've tried. Yes, I recommend these! Especially if you like your cookies really chewy and soft.

Thick, Soft, and Chewy Chocolate Chip Cookies

as found on recipezaar.com

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup real butter, at room temperature
1/2 cup shortening
1 1/2 cups firmly packed brown sugar
2 teaspoons vanilla
2 large eggs
1 (12 ounce) package semi-sweet chocolate chips
1 cup chopped nuts (optional)

Mix flour, baking soda, and salt in a small bowl.
In a separate bowl, beat butter and shortening until creamy.
Add sugar and vanilla and beat with a mixer on medium speed until well blended.
Beat in eggs, one at a time, mixing well.
Add flour mixture, and beat slowly to incorporate, then beat to blend well.
Stir in chocolate chips and nuts.
Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
Bake in a 375°F preheated oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, about 10 minutes.
If using 2 pans in 1 oven, switch positions at half-time.
Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula.
Serve warm or cool.