Ingredients:
2 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 teaspoons vanilla
2 large eggs
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1 cup brickle bits
1 cup of chopped walnuts
1 3/4 cups unsifted flour
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 teaspoons vanilla
2 large eggs
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1 cup brickle bits
1 cup of chopped pecans
Directions:
Preheat oven to 375 F.
Stir flour with baking soda and salt, set aside.
In a large bowl, beat butter with sugars at medium speed until creamy and lightened in color (about 4 minutes).
Add vanilla and eggs, one at a time, mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture.
Stir in nuts, butter brickle and chocolate chips.
Form tablespoons sized balls of both white and black cookie doughs and then press a black ball together with a white ball and place on an ungreased baking sheet (usually about 6 will fit on a standard baking sheet).
Bake for 9 to 11 minutes or until golden brown on the white side. If the black cookie dough becomes too sticky to work with refrigerate it for a few minutes to firm it up. Makes about 8 dozen cookies.
Servings: Serve
Time preparation: 30 min.
Time total: 90 min.