Preheat oven to 375 degrees F (190 degrees C).

Lightly grease baking sheets.

In a large bowl, using an electric mixer, beat butter and shortening at medium speed until creamy.

Gradually add granulated sugar and brown sugar, beating until fluffy.

Add eggs and vanilla extract, beating well.

In a separate small bowl, whisk together flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, beating until just blended.

Stir in chocolate morsels and almond brickle chips until evenly distributed.

Drop cookies by 1/4 cupfuls about 3 inches apart onto the prepared baking sheets.

Bake for 11 to 12 minutes, or until lightly browned around the edges.

Let cool for 2 minutes on the baking sheets.

Transfer cookies to wire racks to cool completely.