Description"When I first shared these crisp cookies with folks at the hospital where I work as a cook, everyone's palate was pleased! German sweet chocolate gives them a unique twist."
1 cup butter (no substitutes), softened
1 cup shortening
2 1/2 cups sugar
1/2 cup packed brown sugar
1 (4 ounce) bar German sweet chocolate, melted
2 teaspoons water
2 teaspoons vanilla extract
6 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cups English toffee bits or almond brickle chips
1 1/2 cups chopped walnuts
#1 : In a mixing bowl, cream butter, shortening and sugar. Beat in chocolate. Add eggs, one at a time, beating well after each addition. Beat in water and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in toffee bits and walnuts.
#2 : Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 12-15 minutes or until golden brown. Remove to wire racks to cool.