Giant Toffee Chocolate Chip Cookies

Comments:
Mmmm toffee, these are huge (but you can make them normal size if you want -- they're still good)! Makes 18 cookies.
A note about cookies: if they are done on top, but black on the bottom, you have a bad cookie sheet. Try an insulated one or a baking stone.

Ingredients:

• 1/2 cup butter or margarine, softened
• 1/2 cup shortening (I use Butter flavor Crisco)
• 1 cup packed brown sugar
• 1/4 cup honey
• 1 egg
• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 pkg. (12 oz.) miniature semi-sweet chocolate chips (2 cups)
• 1 pkg. (7.5 oz.) almond brickle chips (1 cup)
  

Directions:
Preheat oven to 350 F. Beat brown sugar, butter, shortening, honey and egg in a large bowl with electric mixer on medium speed, or with spoon. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.

Drop dough by level 1/4 cupfuls about 4 inches apart onto ungreased cookie sheet. Bake 12-14 minutes or until edges are golden brown (centers will be soft). Cool 3-4 minutes; remove to wire rack.

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