5 T. butter (melted and cooled)
Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
With a stand mixer fitted with the paddle attachment, add butter, shortening and sugar beating at medium speed until creamy five minutes. Add eggs one at a time and vanilla, beating well.
In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and almond brickle chips. Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets. Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets.
Remove to wire racks to cool.I used a large spring loaded scoop ant it worked great. For my oven I needed to make these about 11 minutes.