With a mixer mix together shortening, brown sugar, granulated sugar, vanilla, vanilla bean seeds, and eggs.
Once the batter is smooth and silky looking, add in the baking soda, salt, and flour. Mix well.
Lastly, by hand mix in the chocolate chips.
Chill the dough in the fridge for about 30-60 minutes. Return the dough to the fridge between batches to keep it cool.
While the dough is chilling, preheat the oven to 350 degrees. Place a baking stone in the oven as it preheats.
Once the oven and baking stone are preheated, using a 1/3 cup cookie dough scoop, drop the cookies onto the baking stone. I get 4 per baking stone. Do not press flat. Just leave them as dough balls. They will flatten out somewhat as they bake.
Bake for 18 minutes or until the outer 1 inch is a deep golden brown and the center is a little shiny looking yet.
Immediately remove from the baking stone to cool.
Store in an airtight container.