Preheat the oven to 375º Fahrenheit. Line cookie sheets with silicone baking mats or parchment paper.
In the bowl of a stand mixer (or with a large mixing bowl and hand mixer), cream together the butter and the shortening until smooth.
Add the sugars and beat again until smooth, scraping the sides of the bowl as needed.
Add the vanilla and eggs. Beat until well mixed.
Add the flour, baking soda and salt to the mixer bowl. (No need to combine the flour mixture in an extra bowl!)
Turn the mixer on slow at first just until combined, then turn on medium speed until mixed well, scraping the bowl to make sure everything is evenly mixed.
Add the semi-sweet chocolate chips and ½ cup of mini chocolate chips. Mix just until combined.
Chill the dough for 30-60 minutes in the refrigerator.
Using a large cookie scoop, scoop the cookie dough onto the baking sheets, leaving 3 inches between each cookie. I made big cookies, ¼ cup cookie dough for each (about 70 grams of dough for each cookie.)
Press the remaining 1/2 cup of mini chocolate chips into the top of the cookie dough balls.
Bake for 10-12 minutes or until the edges of the cookies are lightly golden brown.
Allow the baked cookies to cool on wire racks before storing in an airtight container at room temperature.
You can also store the cookies in the freezer for up to 2 months.
Stir in nuts if you'd like! Pecans and walnuts are excellent in the cookies.These also make a great pan cookie if you don't have time to bake drop cookies.The calories shown are based on the recipe making 28 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**