These delicious cookies were invented in 1989 using a combination of existing
Chocolate Chip cookie recipes.  They were 'perfected' at The Sandwich Shoppe, a
small restaurant I built in Somerset, Texas.  The key secret here is to use only
Hershey's Semi-Sweet Chocolate Chips and to keep the dough chilled prior to
baking.  Also the 'rest' time of 10 minutes must be followed.

Ingredients:
2 cups Crisco shortening
2 2/3 cups light brown sugar
2 cups granulated sugar
4 eggs
3 tsp. Vanilla
6 cups All purpose Flour
2 tsp. Baking Soda
2 tsp. Salt
12 oz. Hershey's Semi-Sweet Chocolate Chips
4 full size Heath Bars, frozen and broken into small pieces)

Directions:
Cream, by hand, the Crisco and both sugars.  Add all the remaining ingredients
and stir with a large spoon until mixed.  Chill the dough for 30 minutes.
Make balls approx. 1 1/2 inches in size and put on a non-stick or lightly greased
heavy cookie sheet.  Bake for 10 minutes at 350 degrees.  Remove and let sit
on cookie sheet for an additional 10 minutes before removing to a cooling rack.
 Store in an airtight container.