Butter, shortening, and sugar should be blended in a large mixing basin using a stand or hand mixer (the mixture won't be smooth at this point).

Whisk in the eggs and vanilla essence just until incorporated.

Next, mix once more until smooth before adding the flour, baking soda, and salt. Any flour or baking soda that clung to the bowl's sides can be pushed into the dough using a spatula.

Add 1 cup of chocolate chips to the dough and reserve 1/2 cup. Mix with a wooden spoon or a spatula. Your dough could appear a little crumbly at this point, but that's acceptable.

Divide the dough into six about equal pieces using clean hands (about a fistful for each cookie). Roll the dough into a spherical between your hands, then gently press your palms together to make the dough slightly taller than it is broad.

You should leave at least 2 inches between each cookie when you add your shaped dough to a baking sheet that has been prepared with parchment paper or a reusable baking mat.

The cookie dough balls should be chilled in the refrigerator for at least an hour and up to 24 hours.

Bake for 12 to 14 minutes after preheating the oven to 325°F. The cookies ought to be just little underdone.

The top of the freshly baked cookie should be lightly pressed with a handful of chocolate chips (this is a slightly messy, but totally worth it process). You ought to be left with a chocolate chip outer shell.

Before biting into a cookie, sprinkle it with sea salt and allow it to cool for at least an hour. Enjoy!