| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 144 | Servings | |
INGREDIENTS
| 3 | c | All-purpose flour, unsifted |
| 6 | tb | All-purpose flour, unsifted |
| 1 1/2 | ts | Baking soda |
| 1 1/2 | ts | Salt |
| 1 1/2 | c | Butter, softened |
| 1 | c | Sugar |
| 2 | tb | Sugar |
| 1 | c | Brown sugar, packed |
| 2 | tb | Brown sugar, packed |
| 1 1/2 | ts | Vanilla extract |
| 3/4 | c | Egg Beaters 99% egg substitute, see Notes |
| 18 | oz | Chocolate chips |
INSTRUCTIONS
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@mindspring.com> on Feb 23, 1997.
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