1 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1/4 cup honey
1 egg
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 (12 ounce) package miniature semisweet chocolate chips (2 cups)
1 (7 1/2 ounce) package almond brickle chips (1 cup)

Heat oven to 350 degrees. Beat brown sugar, butter, shortening, honey and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips. Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or until edges are golden brown (centers will be soft). Cool 3 to 4 minutes; remove from cookie sheet to wire rack.