Preheat Oven to 375 degrees.
With an electric mixer, beat butter and shortening at medium spped until creamy, gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well.
In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture beating until blended. Stir in chocolate morsels and almond brickle chips. Drop cookies by 1/4 cupfuls about 3 inches apart onto baking sheets with parchment paper. Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.
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|Serving Size: 1 Dozen (1484g)|
|Recipe Makes: 2|
|Calories from Fat: 2400 (42%)|
|Amt Per Serving||% DV|
|Total Fat 266.7g||356 %|
|Saturated Fat 133.7g||669 %|
|Monounsaturated Fat 84.3g|
|Polyunsanturated Fat 27.1g|
|Cholesterol 1856.2mg||571 %|
|Sodium 2608mg||90 %|
|Potassium 2115mg||56 %|
|Total Carbohydrate 772.7g||227 %|
|Dietary Fiber 20.8g||83 %|
|Sugars, other 751.9g|
|Protein 88.4g||126 %|
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Calories per serving: 5685
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