The other day D & I stopped by to see my Aunt Renee at work, where she greeted us with these delightful cookies she made. I knew immediately, I wanted to make them (I haven't done that just yet) & that I also had to post them here for everyone else to make them too!
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3/4 cup sugar
1 3/4 cups firmly packed brown sugar
3 large eggs
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 (12-ounce) package semisweet chocolate morsels
1 cup milk chocolate morsels
3 (1-ounce) squares bittersweet chocolate, chopped
1 cup almond brickle chips
Preheat oven to 375 degrees F. Lightly grease baking sheets.
With an electric mixer, beat butter and shortening at medium speed until creamy; gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well.
In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and almond brickle chips. Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets. Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.
This is what my Aunt Renee had to say...
I'm glad you like them. I love them, too! I use an ice cream scoop to measure with. I can only get 6 on a large cookie sheet (the pan I cook my brownies in). Making them that size yields 28 large cookies. I suggest investing in a roll of parchment paper and letting the cookies cool 5 - 10 minutes before taking them off of the cookie sheet, then put them on a wire rack to cool completely. Or, you could make a recipe of "Cake Release" and it will serve the same purpose. If you like to eat the cookies hot, right out of the oven, you can cover and store the cookie dough in the fridge and bake them when you want them. Yummo!!!