Chocolate, semisweet chocolate and bittersweet chocolate add up to a spectacular cookie.
Servings: 3 dozen
Prep Time: 20 min
Cook Time: 12 min
1 teaspoon salt
2 teaspoons baking soda
3 3/4 cups all-purpose flour
1 teaspoon vanilla extract
3 large eggs
1 3/4 cups firmly packed brown sugar
3/4 cup sugar
1/2 cup vegetable shortening
1 cup (2 sticks) butter, softened
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.
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