Whisk together the flour, baking soda in a bowl
In a stand mixer with paddle attachment cream butter until light and fluffy , then add coconut shortening until evenly mixed together. Add sugars and beat for 3 mins on low speed. Mix in vanilla
Add eggs one at a time until just incorporated
Add flour mixture and just work in the mixture. I actually do this by hand to prevent overmixing
Chop up block of chocolate into small squares then mix into dough,
Scoop cookie dough out and place on baking paper lined tray. I use a small ice cream scoop to get similar sized portions
Refrigerate for at least 30 mins-but they improve the longer you let them sit . At this point you can freeze the dough.
To bake- heat the oven to 180C
Remember to spread out the cookies out so they don't merge together.
The secret to these cookies are to literally bang the pan while cooking. I do it after 4 mins then again after another 4 mins then at the end. The total cooking time will be between 12-15 mins.
Allow to cool slightly on tray then put on cooling tray.