Bittersweet and semi-sweet chocolate are blended in this rich, fudgy cookie.
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1 cup bittersweet chocolate chips
1/4 cup Land O Lakes® Butter, melted
1/2 cup sugar
2 large Land O Lakes® Eggs
1/2 teaspoon vanilla
1 cup mini semi-sweet chocolate chips
1/4 cup all-purpose flour
1/2 teaspoon baking powder
2 teaspoons shortening
Slivered almonds, toasted, chopped, if desired
Place 1 cup bittersweet chocolate chips in small microwave-safe bowl. Microwave, stirring once, 1-1 1/2 minutes or until melted and smooth. Set aside.
Combine melted butter, sugar, eggs and vanilla in large bowl. Beat at medium speed until smooth. Add melted chocolate; continue beating until smooth. Add all remaining cookie ingredients; beat at low speed until well mixed. Cover; refrigerate 2 hours until firm or overnight.
Heat oven to 350°F.
Drop dough by teaspoonfuls, 2 inches apart, onto greased cookie sheets. (Refrigerate remaining dough between batches.) Bake 8-9 minutes or until just set. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
Place 1 cup mini chocolate chips and shortening in small microwave-safe bowl. Microwave, stirring once, 1-2 minutes or until melted and smooth. Frost cooled cookies. Sprinkle with chopped almonds, if desired.
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