Chocolate Chip Cookies

Total Time: 25 min
Prep: 15 min Cook: 10-12 min.

Ingredients:
3/ 14 cups All Purpose Flour
1 tsp. Baking soda
1 tsp. Salt
1 cup butter, room temp.
1/3 cup Crisco shortening
1 cup dark brown sugar
1 cup sugar
1 Madagascar vanilla bean, split and removing the seeds
2 eggs, room temp.
1 1/2 tsp. vanilla
2 cups Ghirardelli Semi Sweet Chocolate Chips
1/2 cup Lint 70% Cocoa EXCELLENCE Bar, coarsely chopped
1 1/2 chopped nuts, toasted

Directions:
Preheat oven to 375º.
In a medium bowl sift together the flour, baking soda and tsp. salt, set aside.
In a mixing bowl, add Crisco shortening and butter. Cream the ingredients together for 3 minutes on high.
Add brown sugar, sugar, eggs, vanilla extract and Madagascar vanilla bean seeds, creaming for 2 minutes longer. Add the sifted dry ingredients to the creamed mixture. Mix lightly for about 7 seconds, if you over mix the dough tough will toughen.
Add Ghirardelli Semi Sweet Chocolate Chips, Lint 70% Cocoa EXCELLENCE Bar and nuts, gently fold in by hand, just to incorporate the ingredients.
Drop by rounded tablespoon onto prepared cookie sheets, lined with parchment paper.
Bake 9 to 12 minutes, until lightly golden brown. Let cookies rest for 2 minutes on the baking sheet before removing to a bakers cooling rack to cool completely. Yields: 4 dozen cookies

I hope that you enjoy this recipe and please feel free to write me anytime to let me know how they turned out... BON APPETIT :)