1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate
1 tablespoon vegetable shortening
1/3 cup finely chopped nuts
Heat oven to 300 degrees F.
Combine butter, sugar, corn syrup, cinnamon and ginger in medium, heavy-duty
saucepan over low heat, stirring until smooth.
Remove from heat; stir in flour and brandy.
Drop by rounded teaspoon onto ungreased baking sheets about 3 inches apart, baking
no more than 6 at a time.
Bake for 10 to 14 minutes or until deep caramel color. Cool on baking sheets
for 10 seconds.
Remove from baking sheets and immediately roll around wooden spoon handle; cool
completely on wire racks.
Line baking sheets with wax paper.
Microwave morsels and vegetable shortening in medium, uncovered, microwave-safe
bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their
original shape. If necessary, microwave at additional 10- to 15-second intervals,
stirring just until smooth.
Dip cookies halfway in melted chocolate; shake off excess.
Sprinkle with nuts; set on prepared baking sheets.
Refrigerate for 10 minutes or until chocolate is set.