Chocolate Chip Cookie Sticks

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.

• Ready In: 1 hr 5 mins
• Yields: 18 cookie sticks(biscotti)

Ingredients

• 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

1. Line a 13x9-inch pan with foil (release foil works great); set aside.
2. 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.
3. 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.
4. Stir in chocolate and nuts; press dough evenly into the prepared pan.
5. 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.
6. 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.
7. 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.