The recipe is for 13 dozen cookies, I really can’t imagine making that many. Maybe for a child’s school bake sale? I cut it in half and that is what I am going to post. If you want more just double the recipe. Everyone thought they were very good and I will be baking them again. Not as intensely chocolate as some and the toffee bits add a nice crunch. We liked the lighter chocolate flavor and felt they did taste more like German Chocolate cake with the nuts and toffee bits.
German Chocolate Toffee Cookies
½ cup butter softened
½ cup shortening
1 ¼ cups sugar
¼ cup packed brown sugar
½ package (2 ounces) German Sweet Chocolate melted & cooled
1 teaspoon water
1 teaspoon vanilla
3 ¼ cups flour
1 teaspoon baking soda
¾ teaspoon salt
¾ cup English toffee bits or Almond brickle chips
¾ cup chopped nuts
In a large mixing bowl, cream the softened butter and sugars until light and fluffy. Beat in cooled melted chocolate. Add eggs one at a time beating well after each addition. Beat in water and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in toffee bits and nuts.
Drop by tablespoonfuls ( I use a cookie scoop) 2 inch apart onto greased baking sheets. Bake at 350°F. For 12 to 15 minutes or until golden brown. Cool on wire rack.