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Ingredients
- 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
Preparation
Step 1
Chocolate, semisweet chocolate and bittersweet chocolate add up to a spectacular cookie.
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Directions
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.
We love all the things you do and miss you on TV hope you get back in your Kitchen soon. We are going to try to come and see you at your rest.
As soon as I can print out the cookie recipes we will be baking up a storm.One of these days my wife will get her mix master and other things to make her baking more fun and less Husserl.
I love these cookies. The best chocolate cookie ever. I add these to my Christmas cookie list each year..
The three chocolate cookies are absolutely delicious! I have looked and looked for the best and prettiest cookie you can make. Nestle has nothing on these cookies. I have made two batches of these in the last month. The kids put them in there lunch for school, my husband turns into the cookie monster.
Good-Ness!
What a yummy cookie!!!! These are hand down the best cookies I have made. I used heath bars instead. I see weight gain in my future if I can't get the keeps to stop eating them!!!!!
By Heather Ridley on September 20, 2012
This is a great recipe. I believe I may have modified it a bit. I wasn't able to find almond brickle, so I used Paula's recipe for Chocolate Almond Brickle instead. The Chocolate Almond Brickle added additional chocolate to the recipe. I'm a chocolate lover and you can never have too much chocolate for me. The cookies were large, thick, gooey and delicious. I was wondering if the cookies and/or the dough can be frozen? Because the recipe created a lot of cookies. (As much as I like them I can only eat a few before I begin expanding my waistline.) I shared some with friends. However in the future I would like to be able to store the dough amd/or cokkies, if possible. Please advise.
I first saw this recipe while watching food network while house sitting for my mom and they looked so yummy, chocolaty, sinful and oh so not good for you but since I HAD JUST BEEN STUNG BY A SCORPION the day prior at said mothers house I felt I had well earned it so I hobbled my swollen foot to the store and got everything minus the almond brick brittle (i use heath bar instead) then proceed to go back to the scorpion stinging house and make them and (sorry for the almost bad word) damn if they were not the best chocolate filled evil (cuz you can not eat just one) cookie I had ever had. although I REFUSED to save one for my mom (still have not let her have any after I make them) I did share with a very few friends who wanted the recipe after one bite. I last made them around Halloween last year and bagged up a few for my favorite server at the Denny's by my house. he shared with a few of his co workers... then when the cookies were gone he was mad he shared, and now I have created monsters over there they always ask where are the cookies then in late March/ early April they changed to "alright its been over 6 months where are the damn cookies" NEEDLESS TO SAY since today is a holiday I will make the stupid (but to die for good) cookies..... They are spoiled (had my cheesecake also & want one delivered to them) all cuz I LOVE COOKING but live alone so do very little
I baked these cookies today and they turned out beautifully. I substituted 1 cup of white chocolate chips instead of using the bittersweet chocolate squares and used Heath Baking bits as others had suggested. I also used my smaller cookie scoop rather than my 1/4 cup scoop and it made 60 nice sized cookies. Plenty to share!!!
You made a cake for Bobby Birthday an it look like carmel an yellow or white cake .It look so good I make one but just knew yours would be better. I tried to fine it on face book but could not get to it why I do not know .I would love to have it .
I LOVE this recipe, with a couple of additions and changes. First, because I love peanut butter, I add Reese's chips to my dough. The salty aspect of both the toffee bits and the Reese's chips balances the sweetness of the chocolate and cookie nicely. Secondly, and ths is for all of the individuals with flat cookies, I always make the dough well in advance, like 2 hours at least, roll it in wax paper to make a tube form, then some Saran wrap and place it in the fridge. Let it chill for a couple of hours. When ready to bake, pull out your cookie log, cut about 1/2 inch slices and place them on your cookie sheet and bake as directed. Wonderful!!