They are crunchy on the outside and soft and chewy on the inside. The best of both worlds and with all of the candy inside... Oh baby, they are good.
I made these for Bryan's lesson at church and Bryan said that the bishop said to himself, "These might be the best cookies I have ever tasted." Bishops aren't fed well on Sundays so I think he was probably just pretty hungry.
I made these for Bryan's lesson at church and Bryan said that the bishop said to himself, "These might be the best cookies I have ever tasted." Bishops aren't fed well on Sundays so I think he was probably just pretty hungry.
Cream Together:
1/4 C. Shortening
3/4 C. Soft Real Butter
1/2 C. Sugar
1 1/2 C. Brown Sugar
2 Eggs
2 1/2 t. Vanilla
Mix:
2 1/2 C. Flour
3/4 t. Salt
1 t. Baking Powder
1 t. Baking Soda
12 oz. Symphony Chocolate w/Toffee & Almonds-cut into chunks
10 - 16 Pieces of Almond Roca-cut up into chunks -or- one bag of Heath Toffee Chips found in the baking isle with the chocolate chips
Add dry to wet & mix well. Add Symphony Chocolate and Almond Roca or Toffee. Mix all together.
Drop by spoonfuls onto ungreased cookie sheet. Bake at 375* 10-12 minutes.
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