Recipe by Barb G.
These chocolate chip cookies are like biscotti--twice baked. Everyone says they are DELICIOUS, some people used milk chocolate chips. For a more crunchy cookie bake a little longer on the second baking. Cooling time not included in time. Make-Ahead Tip: Bake cookies as directed; cool completely, place in a freezer container or bag and freeze up to 3 months. Before serving, thaw for 15 minutes. The recipe comes from Better Homes and Gardens.
- 1⁄2 cup butter, softened
- 1⁄2 cup shortening
- 1 cup brown sugar, packed
- 1⁄2 cup sugar
- 1⁄2 teaspoon baking soda
- 2 large eggs
- 2 teaspoons vanilla
- 2 1⁄2 cups flour
- 8 ounces coarsely chopped semisweet chocolate
- 1 cup chopped walnuts (filberts, optional, optional) (optional) or 1 cup pecans (filberts, optional, optional) (optional) or 1 cup hazelnuts (filberts) (optional)
Directions See How It's Made
- Line a 13x9-inch pan with foil (release foil works great); set aside.
- In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds; add brown sugar, sugar or Splenda, and baking soda; beat until combined, scraping sides of bowl occasionally.
- Beat in eggs and vanilla until combined; beat in as much of the flour as you can with you mixer; using a wooden spoon, stir in any remaining flour.
- Stir in chocolate and nuts; press dough evenly into the prepared pan.
- Bake at 375°F for 22-25 minutes or until golden brown and center is set; cool in pan on a wire rack 1 hour.
- Preheat oven to 325°F; holding securely to the foil lining, gently remove cookies from pan and place on cutting board, leaving cookies on foil lining.
- Cut cross-wise into 9 x 1/2-inch slices; place slices, cut side down, about 1 inch apart on ungreased cookie sheet; Bake for 6-8 minutes or until cut edges are crispy; carefully transfer cookies to wire rack (cookies will be tender); cool.