In a stand mixer with whisk attachment mix, butter, cookie butter and shortening until combined.
Add in brown and granulated sugar. Mix on medium speed until light and fluffy. The color will change to a light brown (About 2 minutes).
Switch to a paddle attachment, add in eggs and mix until just combined.
Add in dry ingredients. Mix until just combined.
Using a 2 inch cookie scoop, scoop cookie dough onto a baking tray with a silicone mat. Bake for 10-12 minutes.
Cool for 5 minutes on baking sheet. Finally place the cookies on a cooling rack to cool until room temperature.
*Time does include total cooling time.**When I baked these cookies @ 10 minutes you have no "browning" on the bottom. The cookies are the softest at this point. @ 12 minutes you get browning on the bottom which gives the cookies slightly more structure when eating and are both soft and chewy. Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.