In a small bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, beat together butter and shortening until well-combined.
Add sugars, and beat for about 4-5 minutes on high, or until very well-combined.
Add eggs, one at a time, and vanilla; beat in for 3 minutes.
Stir in flour until just combined.
Add chocolate chips or chunks, and stir in.
Cover, and refrigerate dough for at least 2 hours.
Preheat oven to 375, and line 2 baking sheets with parchment paper.
Drop dough by medium scoops (1.5 tablespoons) onto prepared cookie sheets.
Bake for about 8-10 minutes, or until very lightly browned at the edges.
Remove from oven, and let cool on baking sheet.
Video
Notes
All-purpose flour - It's important to properly measure the flour. To do so, either weigh the flour or sift/stir it to break it up. Then lightly spoon it into a measuring cup and level.
Kosher salt - Sea salt makes a good substitute. You can use table salt if you prefer. If using table salt, use 1/2 teaspoon.
Butter - I use salted butter in this recipe.
Vegetable shortening - I recommend using regular, not butter-flavored, shortening.
Brown sugar - Light or dark brown sugar will work. Dark brown sugar will give you more caramel flavor.
Vanilla extract - Feel free to use less vanilla extract if you prefer. You can cut the vanilla down to 1 teaspoon.