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The perfect chocolate chip cookie

It has been a ten-year work-in-progress, but I think I've finally perfected the chocolate chip cookie.  I'm not kidding when I say I've been working on it for a decade; I've researched everything from types of butter to the perfect flour to baking sheets and temperatures.  If you like the kind of cookie that I like, which is to say - barely firm on the outside, cake-like yet not too gooey on the inside, not flat, not too brown, just the right amount of sweet and salt - then THIS is the recipe for you:

Preheat oven to 350 degrees.

Whisk together and set aside:
2.25 cups Gold Medal Flour
.5 teaspoons baking soda

Using your electric mixer, combine the following and mix on medium speed until fluffy:
7 tablespoons butter
7 tablespoons butter-flavored Crisco (you just have to trust me here.  THIS is the magic ingredient.)
.75 cups white sugar
.25 cups brown sugar (light, not dark)

Once combined, mix the following in a small bowl and then slowly dump into the mixer while on medium speed:
1 teaspoon salt (or .5 teaspoons if you've used salted butter)
2 teaspoons vanilla extract
2 extra large eggs

Finally, keeping your mixer on medium speed (I'm assuming your scraping the sides as you go along here to keep everything well mixed), slowly add the flour mixture .5 cups at a time until your batter is thick and fluffy.  Remove bowl from mixer, scrape blade and then use a metal spoon to stir in a 12 ounce bag of chocolate chips (whichever brand you like, Ghiradelli is my favorite).

Line air-filled baking sheets with tin foil and drop heaping tablespoons of batter onto the sheets two inches apart.  Bake for 15 minutes.  Immediately remove tin foil with cookies still attached to your counter.  Allow to cool before eating (or just start popping them into your mouth immediately like I do).  ENJOY.