3/4 cup butter - (1 1/2 sticks)
6 tablespoons shortening
1 cup granulated sugar
2/3 cup dark brown sugar - packed
1/4 teaspoon salt
2 eggs - lightly beaten
2 teaspoons vanilla extract
2 1/4 cups flour - unbleached
2/3 cup cocoa - measured then sifted
1 teaspoon baking soda
1/4 cup whipping cream
1 cup semisweet chocolate chips
1 cup white chocolate - cut into chunks
Preheat oven to 350 degrees F.
Cream butter with shortening to blend, scraping down sides of bowl often. Blend in granulated and brown sugars and salt.
Stir in eggs and vanilla. If mixture seems curdled, stir in 1/4 cup of the flour to bind.
In another bowl, stir together flour, cocoa and baking soda. Mix into batter on low speed of mixer, scraping bowl sides often. When almost mixed, stir in cream. Fold in chocolate. Chill batter 10 minutes.
Place about 1/4 cup batter per cookie on baking sheets lined with parchment paper. Flatten with wet hands, leaving 2 inches space between each cookie.
Bake at 350 degrees until cookies look barely set–middles will seem slightly wet–about 12 minutes.
Let cookies cool about 10 minutes on baking sheet before removing with metal spatula. Finish cooling on rack. Store in refrigerator.