Directions

Preheat oven to 350 degrees. If you are using two racks place them at 3 and 5. If you have a convection oven can hold up to 3 racks you can preheat your oven to convection, 325 degrees and place your racks at 2, 4 and 6.

In a stand mixer cream the butter, sugar and brown sugar, then slowly add the canola oil. Next add the vanilla extract along with the eggs, one at a time and mix until they are combined. 

In a separate bowl mix the 4 Cups of flour, 2 tsp. cream of tarter and 2 tsp. baking soda together. 

Slowly add the flour mixture to your dough until the flour is combined. Do not over mix.

Last but not least add the chocolate chips. I like to use a mix of dark and semi-sweet chocolate chips when I make this recipe. I personally like to use Ghirardelli 60% Cacoa chips along with their semi-sweet chips for a little extra sweetness. I once made triple chip cookies (chocolate, butterscotch and white chocolate) for a friend who had triplets. Be adventurous and add your favorite!

Line your cookie sheets with parchment paper. Take a two tablespoon cookie dropper, scoop and drop 12 cookies per cookie sheet. Place cookies in the oven and set a timer for eight minutes. Once the timer chimes, switch the cookie sheets top to bottom and cook another four to five minutes or until they are a light golden brown. 

Let the cookies cool for 10 minutes and serve warm. If you plan to pack them away, place them on a cooling rack until they are no longer warm to the touch and place them in an airtight container.

Note: If you are lactose intolerant, simply substitute the butter for your favorite margarine. Trust me they will still turn out!