Preheat oven to 350° for clear or shiny cookie sheets, 325° for non-stick dark cookie sheets.

In first medium size mixing bowl sift all flours together 3 times. After sifting, add baking soda and salt. Use fork to blend added ingredients with flour.

In seperate medium size mixing bowl whisk together eggs, butter, then add vanilla and finally add all three types of sugar. Whisk until a creamy blend occurs.

Slowly add dry ingredients to wet ingredients in four separate intervals, be sure that the dry ingredients are mixed in before adding more.

Finally, pull bitter sweet chocolate chip medium size morsels out of freezer and measure 2 cups worth. Using a fork evenly distribute morsels throughout cookie dough.

Using shortening, any kind will do I prefer crisco, use paper towel to LIGHTLY coat your cookie sheet. Then use a small amount of all purpose flour and spread over shortening taping cookie sheet to spread flour, tap off any access flour.

I like to chill my cookie dough for about 10 minutes in the freezer before rolling the dough using my hands covered with non latex vinyl gloves coated with flour, and I roll 1 1/2 - 2 inch cookie balls and place them 1 1/2 - 2 inches apart from touching anything when they expand.

Finally, cook for 10 minutes or until the EDGES are a light golden color. Remove cookies from oven and wait 5 minutes before transfering them to cooling racks. Allowing cookies to cool on cookie sheet will cause extra cooking while sheet cools causing cookies to be harder then desired.