Prep time: 30 minutes + overnight refrigeration
Bake time: 45–60 minutes (assuming 3–4 batches)

• 1/2 cup unsalted butter
• 1/2 cup Crisco (vegetable shortening)
• 200 grams (1? cup) baker's sugar
• 80 grams (1/3? cup packed) brown sugar
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon maple extract (optional)
• 2 large eggs

• 340 grams (2.75? cups) all-purpose or bread flour (or half of each)
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon table salt

• 14 oz (2.5? cups) semi-sweet chocolate chips

Carefully warm the butter and Crisco in a microwave, just enough that the butter is partially melted. Add the sugars and mix thoroughly, making sure to break up any clumps of sugar. Add the vanilla and maple extracts and mix. Add the eggs one at a time, beating after each addition.

In a separate bowl, combine the flour, baking soda, baking powder, and salt. Gradually mix this into the wet mixture. If you don't mind eating small amounts of raw egg, taste the dough and add extra salt if needed. Mix in the chocolate chips. (It will be a lot of chocolate chips!)

Refrigerate the cookie dough for at least 12 hours.

Preheat your oven to 385°F. Line a cookie sheet with parchment paper or a silicone baking mat. Form the dough into 1-inch balls. Ideally, get as many chocolate chips as possible into each ball (but not so many that the ball falls apart on the cookie sheet). dough approximately 1 inch in diameter and place them on a cookie sheet. Bake for 10–12 minutes, until the cookies are just starting to turn golden. Let the cookies cool on the cookie sheet for a few minutes and then on a cooling rack until cool.