1 cup packed brown sugar
1/2 cup 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
2 cups mini semisweet chocolate chips (2 cups)
1 cup almond brickle chips
Heat oven to 350º. Beat brown sugar, butter, shortening, honey and egg in large bowl with electric mixer on medium speed, or mix 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 or #16 cookie/ice-cream scoop about 2″ apart onto ungreased cookie sheet. Bake 12-14 minutes or until edges are golden brown (centers will be soft). Cool 3-4 minutes; remove from cookie sheet to wire rack.