Cookie #66 - Vermont Ben & Jerry's Everything But The... Cookies

When I looked at my recipe list for the state cookies, I had jotted down maple next to Vermont. 

Ugh.

I'm sorry Vermont, but I really don't like maple flavored anything. 
Don't get me wrong, I love maple syrup on pancakes, but that's where my maple love stops. 
I just couldn't bring myself to do a maple cookie.  I wrote a few recipes using maple, but I just wasn't feeling it.
So I consulted my good friends, Ben & Jerry. 
I immediately went to the Vermont based creamery's website to find a flavor that would translate well into a cookie.  One of my favorites is Everything But The.... 
This ice cream really has everything.  Chocolate and vanilla ice cream with toffee bits, white chocolate and chocolate covered almonds.  I've drowned many a sorrow in a pint (or two). 
This cookie starts with a simple chocolate base and then  then has white chocolate, semisweet chocolate, chopped almonds and toffee bits mixed in.  It really is a super delicious, chunky, chocolatey cookie.  If they had lasted, I think they would be even more fabulous with some vanilla ice cream sandwiched between two. 

Vermont Ben & Jerry's Everything But The... Cookies

1 cup shortening

1 cup sugar

1 cup brown sugar

2 eggs

1 tsp vanilla

2 cups flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup white chocolate chips

1 cup semisweet chocolate chips

1 cup chopped almonds

1 cup toffee bits

Preheat oven to 350 degrees.

Cream shortening and sugars together.  Mix in eggs one at a time, beating well after each addition.  Mix in vanilla.

Sift together flour, cocoa, baking soda, baking powder and salt.  Add gradually to shortening/egg mixture until just combined.  Mix in white and semisweet chips, almonds and toffee bits.

Drop by rounded tablespoons full onto parchment lined baking sheets.  Bake for 12 minutes. 

Allow to cool for a few minutes onto the baking sheets and then transfer to a wire rack to cool completely.