| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Cookies |
96 |
Servings |
INGREDIENTS
| 2 3/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Baking soda |
| 1/4 |
ts |
Cinnamon |
| 1 |
c |
Butter or margarine — |
|
|
Softened |
| 1 |
c |
Sugar |
| 1 |
c |
Packed brown sugar |
| 4 |
oz |
Semisweet chocolate — |
|
|
Melted |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla extract |
| 2 |
c |
Semisweet chocolate mini |
|
|
Chips |
INSTRUCTIONS
Combine flour, baking powder, salt, soda and cinnamon; set aside. Cream
butter or margarine and sugars. Beat in melted chocolate, egg and vanilla
until light and fluffy. Stir in flour mixture and chocolate chips just
until blended. Shape into three 8" rolls. If dough is too soft, chill
slightly before rolling. Wrap in waxed paper or plastic wrap and then with
aluminum foil. chill several hours or overnight. Preheat oven to 375
degrees. Cut rolls into 1/4" slices with sharp knife. Bake on ungreased
baking sheet 8 to 10 minutes. Cool on wire rack. Note: If rolls are
wrapped tightly, they will keep refrigerated for a week to 10 days or
frozen for 2 months.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Find God and you find everything”