I am a big fan of adding crushed cookies or crushed nuts to treats to take it up a notch.  These chocolate chip cookies have some finely crushed chips ahoy mixed in the cookies and sprinkled on top before baking. 

I chilled the individual mounds of dough for a few days and they stayed nice and puffy.   Remember to scoop your flour from your bag into your measuring cup so you get the right amount.  And, preheat your oven before baking

• Ingredients list
• 1 cup butter, softened
• 1/2 cup crisco
• 3/4 cup sugar
• 11/2 cups brown sugar, firmly packed into measuring cup
• 2 eggs
• 1 tsp vanilla
• 3 3/4 cups flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 cups finely crushed  chips ahoy
• 1 cup chocolate chips (I used mini in these)

Directions – in a bowl, cream butter, crisco, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients, then crushed chips ahoy.  Stir in mini chips.  Scoop out 1/4 cups dough. 

Roll tops and sides of individual doughs  in extra crushed chips ahoy.

Chill a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper, stagger cookies on sheet. 

Bake 13 to 15 minutes, no longer.  

Cool completely.   Store in covered container.