Double Chocolate Toffee Cookie Recipe

INGREDIENTS

* 1/2 c unsalted butter
* 1/2 c butter flavored crisco OR spectrum organic shortening
* 3/4 c white sugar
* 3/4 c brown sugar
* 2 eggs
* 1 tbs mexican vanilla
* 2 c flour
* 1/2 c hershey’s dark cocoa
* 1 tsp baking soda
* 1 tsp salt
* 2 c white chocolate chips
* 1/2 c pecans or walnuts
* 1 c heath bar chopped up or toffee pieces

DIRECTIONS

1. Cream butter, crisco, sugars, eggs and vanilla until light and fluffy
2. Add dry ingredients
3. Fold in chips, nuts, and toffee.
4. Chill for 30 minutes.
5. Drop by tsp on silpat or lightly greased cookie sheets
6. Bake for 8-10 minutes until just barely done
7. Cool
8. About 4 doz depending how much of the dough you eat
9. *I dont like using the crisco and sometimes I will use all butter but all butter will make the cookies flatter.. I have also recently started using organic shortening (no trans fats) and I really like it.

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