Yield: 144 Servings
|3 cups||All-purpose flour, unsifted|
|6 tablespoons||All-purpose flour, unsifted|
|1½ teaspoon||Baking soda|
|1½ cup||Butter, softened|
|1 cup||Brown sugar, packed|
|2 tablespoons||Brown sugar, packed|
|1½ teaspoon||Vanilla extract|
|¾ cup||Egg Beaters 99% egg substitute, see Notes|
|18 ounces||Chocolate chips|
Preheat oven to 375.
In a small bowl, combine flour, baking soda and salt....set aside. In large bowl, combine butter, sugar, brown sugar and vanilla - beat until creamy.
Beat in Egg Beaters. Gradually add flour mixture - mix well. Stir in chocolate chips.
Divide dough into halves. Drop one of these halves (for 6 dozen cookies) by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 8 - 10 minutes.
Wrap remaining dough in waxed paper. Chill one hour until firm. Divide the dough into halves. On waxed paper, shape each dough half into a 9" roll.
Roll in waxed paper and refrigerate up to 1 week or freeze up to 8 weeks.
To bake, preheat oven to 375. Cut each chilled roll into 9 1" slices. Cut each slice into 4 quarters. Place on ungreased cookies sheets. Bake at 375 for 8 - 10 minutes.
NOTES : The original recipe called for 3 whole eggs but I always use Egg Beaters.
Recipe by: =20
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sharon <jouet@...> on Feb 23, 1997.