I don't know about you, but it seems like I always have a big freezer bag full of assorted types of chocolate chips. What could be yummier than chocolate chip cookies? Try these. The original recipe calls for semi sweet chocolate chips, milk chocolate chips, and bittersweet chocolate chunks but I don't really love bittersweet chocolate so I used white chocolate chips instead. You could use butterscotch, mint, peanut butter, whatever you have on hand. They are nice and chewy and very tasty. The toffee chips add just the right touch. I also needed to add about 1/2 cup of flour because the dough seemed too sticky. Be prepared to share. If you make normal sized cookies you could end up with about 85 cookies on your hands.
Three chocolate cookies
adapted slightly from Paula Deen
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 (I added 1/2 cup to this)
2 teaspoons baking soda
1 teaspoon salt
1 (12-ounce) package semisweet chocolate morsels
1 cup milk chocolate morsels
3 oz. (about 1/2 cup) white chocolate chunks or chips
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.
*I also changed this to make regular sized cookes. I just used a cookie scoop and baked them for 9-11 instead of 12.
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