Triple Chocolate Chip Cookies

One of my favorite things to make is chocolate chip cookies. I always use the Nestle Tollhouse recipe but I make my own adjustments to what I think will make them better. So far I've discovered using half butter (real, unsalted butter) and half shortening plus a teaspoon of baking powder. Ever since I was younger and made cookies for my brother I was always on a mission to have the best chocolate chip cookies. This time around I made it with three types of chocolate chips; semi-sweet, white, and milk chocolate. They turned out really good! Everyone who likes a different type of chocolate will be satisfied with one cookie.
2 1/4 c all purpose flour
1 t baking soda
1 t baking powder
1 t salt
1/2 c butter, softened (very important it's only soft)
1/2 c shortening
3/4 c sugar
3/4 c packed brown sugar
1 t vanilla
2 eggs
1/2 c milk chocolate chips
1/4 c white chocolate chips
1/4 c semi-sweet chocolate chips (or you can do it in any variation, we prefer milk chocolate)

Preheat oven to 375 and spray cookie sheets with cooking oil. Combine flour, baking soda, baking powder, and salt in a small bowl. In a larger bowl beat butter, shortening, sugar, brown sugar and vanilla until creamy. Add eggs, one at a time. Gradually beat in flour mixture. Stir in chocolate chips. Drop by tablespoon. Bake for 11 minutes or until golden brown. Let cool on wire racks.

For High Altitude: Increase flour to 2 1/2 cups. Add 2 t water to flour and reduce both sugars to 2/3 cup each.

*You can wrap dough in plastic wrap and then again in foil and freeze. Then let thaw to make cookies for another day.