GIANT TOFFEE-CHOCOLATE CHIP COOKIES
Source: Betty Crocker's Best of Baking: More Than 350 of America's Favorite Recipes
Makes about 1 1/2 dozen cookies

Mini chips make these big toffee-flavored cookies look positively monstrous. Don’t try to fit more than six cookies to a cookie sheet because they spread.

1 cup packed brown sugar
1/2 cup margarine or butter, softened
1/2 cup shortening
1/4 cup honey
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 package (12 ounces) miniature semisweet chocolate chips
1 package (6 ounces) almond brickle chips

Heat oven to 350 degrees F.

Mix brown sugar, margarine, shortening, honey, and egg in large howl. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.

Drop dough by level 1/4 cupfuls about 2 inches apart onto ungreased cookie sheet.

Bake 12 to 14 minutes or until edges arc golden brown. (Centers will be soft.) Cool 3 to 4 minutes; remove from cookie sheet.

REGULAR TOFFEE-CHOCOLATE CHIP COOKIES:
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet, Bake 10 to 12 minutes or until golden brown. Makes about 4 dozen rookies.

TIP:
Some people like chocolate chip cookies crisp and golden brown, others like them chewy and just kissed with color. For chewy cookies, reduce minimum bake time by one to two minutes, adjusting for your personal preference.