Never Flat Chocolate Chip Cookies - cooking recipe

Ingredients

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 cup butter, room temperature
1/2 cup butter flavor shortening, room temperature
1/2 cup granulated sugar, plus
1/8 cup granulated sugar (2 Tablespoons)
3/4 cup packed brown sugar
1 tablespoon vanilla extract
1 tablespoon milk
2 eggs
1 (12 ounce) package semisweet chocolate morsels (either Nestle regular size or Hershey mini size, equal to 2 cups)
1 cup chopped nuts

Preparation

Preheat oven to 375 degrees.
Combine the flour, baking soda and salt in a small bowl.
In another, larger, bowl add the sugars, vanilla and milk; then cream in the butter and shortening by beating on medium-low just until there are no sugar clumps; *be careful not to overmix.
Beat in (on medium-low) the eggs, one at a time; then gradually add in your flour mixture; *don't overmix!
Stir in the chips and nuts; Regular sized Nestle chips melts fine, but regular sized Hershey chips don't melt fast enough.
Drop by rounded tablespoons onto ungreased baking sheets; *Either rinse your cookie sheets in cool water between batches or cool them off in the freezer for a minute (if dough spreads when you place it on the sheet then the edges might burn and the cookies will flatten - no hotter than room temp); also keep your dough cool in the fridge between batches (this is VERY important).
Bake for 7 to 11 minutes or until barely golden brown - if you over-bake then you risk all of your hard work turning into flatness.
OPTIONS-.
If you sub oatmeal or coconut for the nuts, then add in another 1 or 2 T of milk; Peanut butter chips or buterscotch chips can also be substituted for the nuts - the cookies will be a little moister.
DO NOT ever use margarine.
Salt compliments chocolate and nuts very well, but if you want to omit 1/2 teaspoon then that's fine.