How to make it

  • In the bowl of a stand-mixer, fitted with a paddle attachment, beat butter and shortening on medium-high speed for 30 seconds. Add sugar, baking soda and salt; beating until combined. Beat in the egg, milk and vanilla. Beat in as much of the flour as you can with the mixer, then stir in remaining flour by hand. Divide dough in half. Knead the melted chocolate and nuts into half of the dough. Knead the miniature chocolate chips and almond extract into the other half of dough. Divide each portion of dough in half. Line the bottom and sides of a 9x5x3" loaf pan with plastic wrap. Press half of the chocolate dough evenly in pan. Layer in the vanilla, lightly pressing flat, the remaining chocolate, then the last vanilla to form 4 even, flat layers. Fold plastic wrap over cookie dough and refrigerate for 2 hours to be firm enough to slice. Invert pan to remove dough and peel off plastic wrap. With a sharp knife, cut dough crosswise into 1/4" thick slices. Place cookies 2" apart in an ungreased cookie sheet. Bake in a 375* oven for about 10 minutes.
  • TIP: This dough can be made and frozen in a plastic freezer bag up to a month in advance

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    great tastey cookie high 5
    Was this review helpful? Yes Flag

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