| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookie | 32 | Servings | |
INGREDIENTS
| 2 1/4 | c | Unsifted flour |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 1 | c | Butter; softened |
| 3/4 | c | Sugar |
| 3/4 | c | Brown sugar; packed firm |
| 1 | ts | Vanilla |
| 2 | Eggs | |
| 1 | pk | (12-oz) semi-sweet chocolate chips |
INSTRUCTIONS
In small bowl combine flour, baking soda & salt; set aside. In large bowl combine butter, sugar, brown sugar & vanilla, beating until creamy. Beat in eggs. Gradually add flour mixture & mix well. Stir in chocolate chips. Divide dough in half & wrap both halves separately in waxed paper. Chill 1 hour or until firm. On waxed paper, shape each dough half into a 12-inch log. Roll up in waxed paper & refrigerate up to 1 week or freeze up to 8 weeks. To bake, preaheat oven to 375. Cut each chilled log into twelve 1-inch slices. Cut each slice into 4 quarters. Place on ungreased cookie sheet. Bake 8-10 minutes. DONNA HANCOCK From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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