Very, very good!!

Recipe Summary

Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix sugars, butter and shortening until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.

  • Drop dough by rounded teaspoons onto ungreased cookie sheet. Make 9-10 minutes until lightly brown.

Nutrition Facts

346 calories; protein 3.4g; carbohydrates 44.3g; fat 18.8g; cholesterol 25mg; sodium 203.9mg. Full Nutrition
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Reviews (100)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/19/2007
Absolutely delicious cookies, I just wanted to make this tip: if you are like me and generally swap butter for shortening in recipes, don't this time! I tried and my cookies were completely flat. When I used the amount of shortening outlined in the recipe they came out perfect. I know that it usually doesn't make a difference, but if you use butter instead of shortening in this recipe you will regret it! When done correctly these are excellent! Read More
(96)

Most helpful critical review

Rating: 3 stars
03/22/2010
I liked the combination of shortening and butter as each makes its own contribution to the flavor and texture of a cookie. However for my liking there was too much fat period and the resulting cookies were greasier than I prefer and not as thick. The flavor was good and the cookie is not BAD but I think reducing the total amount of shortening/butter by say 1/4 cup would be a vast improvement. As is the cookie turns out much like the Nestle Toll House recipe on the back of the package so if you're a fan of those keep the recipe just as written. Read More
(21)
117 Ratings
  • 5 star values: 76
  • 4 star values: 30
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
06/18/2007
Absolutely delicious cookies, I just wanted to make this tip: if you are like me and generally swap butter for shortening in recipes, don't this time! I tried and my cookies were completely flat. When I used the amount of shortening outlined in the recipe they came out perfect. I know that it usually doesn't make a difference, but if you use butter instead of shortening in this recipe you will regret it! When done correctly these are excellent! Read More
(96)
Rating: 5 stars
03/11/2012
I only made one change and that was swapping some of the brown sugar out for white sugar because I'm running low on brown sugar. I don't know what almond brickle chips are--I just used the Heath baking chips in it's place. This is one of the best cookies I'VE ever had, and I don't even like Heath bars. Both my kids agreed with me. I made these a little biggish, using my small cookie scoop but making the scoop "overflow" a bit over the edges. 350* for just over ten minutes and they were perfect. I liked that I could just mix up the dough and make the cookies right off and not have to chill the dough. GREAT cookie. Perfect amount of everything. Read More
(55)
Rating: 5 stars
01/06/2007
Just finished baking these delicious cookies!! Mine turned out crispy around the edges and soft and chewy in the middle. They did not flatten out as someone else described. Perhaps because I modified recipe slighty. I used 11.5 oz bag of toll house choc chunks instead of chips and an 8 oz bag of heath bar pieces instead of almond brittle. Wonderful, thank you!! Read More
(38)
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Rating: 5 stars
07/17/2007
These tuned out delicious eventhough i didn't do it right. Accidentally took the almond extract instead of the vanilla. Added almost a teaspoon. Then i smelled the extract and chekced the bottle again. Made em anyways no white chocolate tho just semisweet and milk chocolate chips. They were just awesome. Reminded me of a subwaycookie. So will try them next time with white chocolate and some macadamia nuts. Update: made em with the vanilla. They were kind of bland will only use almond from now on. Update2: did this recipe change? Read More
(23)
Rating: 3 stars
03/22/2010
I liked the combination of shortening and butter as each makes its own contribution to the flavor and texture of a cookie. However for my liking there was too much fat period and the resulting cookies were greasier than I prefer and not as thick. The flavor was good and the cookie is not BAD but I think reducing the total amount of shortening/butter by say 1/4 cup would be a vast improvement. As is the cookie turns out much like the Nestle Toll House recipe on the back of the package so if you're a fan of those keep the recipe just as written. Read More
(21)
Rating: 5 stars
09/07/2008
Delicious. I chose this cookie because my husband requested a toffee cookie. OMG it's delicious! He could barely speak between mouthfuls of fresh-baked cookies & a glass of milk. I followed the instructions as is but I used heath bar chunks instead of almond brickle. It produced 30 small-medium sized chewy cookes baked at exactly 9 minutes. I think it is my favorite chocolate chip cookie recipe too since I'm not a huge toffee fan. Thanks for the recipe Aimee! Read More
(15)
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Rating: 4 stars
04/02/2007
I thought these were very good but I will use all butter instead of shortening next time (personal preference). Everyone I made the cookies for though thought that they were amazing! Thanks for a yummy and easy recipe! Read More
(11)
Rating: 4 stars
07/13/2003
this turned out to be a pretty good cookie. I did it again adding cocoa and butterscotch chips for a twist and the recipe help up well. We like big thick chewy cookies and this dough was great for it. Read More
(11)
Rating: 5 stars
06/21/2007
Wow! Amazing cookies!! I didn't have mini chocolate chips so I used 1 & 1/2 cups of regular size chips. I also used homemade toffee ("Best Toffee Ever - Super Easy") instead of the almond brickle chips and they turned out great! Read More
(11)
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