Chocolate Chip Cookies

From the kitchen of Stephanie Knewasser. One
day I accidentally used bread flour instead of all
purpose flour when making these. It made them
better! Be sure to chill dough for at least 30
minutes before baking.

Cream:
1/2 c butter, softened
1/2 c Crisco
3/4 c sugar
3/4 c packed brown sugar
Cream for 2 minutes.
Add:
2 eggs
2 tsp real vanilla OR 1 Tbsp imitation vanilla
Add:
1 tsp baking soda
1 tsp salt
2 1/2 c bread flour + 2 Tbsp bread flour
Add:
1 1/2 c semi sweet chocolate chips

Chill dough for at least half an hour.
Roll into balls (I use a 1 1/2" ice cream scoop).

Bake @ 375, 12 minutes or until gently golden.
Let set on the baking sheet (so they continue to
cook) for 6 minutes before transferring.

This dough freezes great!