Toffee-Chocolate Chip Cookies
These cookies are thin and slightly crispy. My family loves toffee, so I had to try these.
- 1 cup packed brown sugar
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1/4 cup honey
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 package (12-oz.) miniature semisweet chocolate chips
- 1 package (6-oz.) almond brickle chips
Heat oven to 350 degrees. Cream brown sugar, butter, shortening, honey and egg in large mixing bowl. Mix in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.
Drop dough by rounded tablespoonfuls 2 inches apart unto ungreased cookie sheet. Bake 10 to 12 minutes or until gold brown,
Makes about 4 dozen cookies.
Giant Toffee-Chocolate Chip Cookies:
Drop dough by level 1/4 cupfuls about 2 inches apart onto ungreased cookie sheet. Don’t put more than six cookies on the sheet. Bake 12 to 14 minutes or until edges are golden brown. (Centers well be soft.) Cool 3 to 4 minutes; remove from cookie sheet.
“We are shaped and fashioned by what we love most.”