INGREDIENTS

INSTRUCTIONS

Mix the light and dark parts in separate bowls. Blend the sugar and
butter for both parts.  For the light part, beat in the egg then
alternately add the milk,  vanilla and baking powder sifted with flour.
For the dark part add to the butter-sugar mixture the molasses, water
and vanilla alternately with enough flour.  Break off pieces of dough
from both dark and light parts, shape them  into rounds and roll them
separately about 1/8 inch thick. Put one on  top of the other, roll up
like a jelly roll and slice off the pieces  as thinly as you can. Place
on greased cookie sheets and bake at  350'F until done.  This is a
cookie with a "laminated dough structure," that is, one  part is crispy
and the other part is chewy. It results from  differential sugar
crystallization. Ordinary sugar is readily  crystallizable and produces
the crisp part of the cookie (the light  part). Molasses contains
invert sugar and is crystallization  resistant; it produces the crispy,
dark part of the cookie.  Source: "Food That Really Schmecks" edited by
Edna Staebler,  reprinted in Procter & Gamble v. Nabisco, 711 F.Supp.
759, 763 (D.  Del. 1989) (alleging patent infringment of Duncan Hines
label cookie  by Nabisco ("Almost Home" and "Chewy Chips Ahoy"), by
Keebler ("Soft  Batch"), and by Frito-Lay ("Grandma's Rich and
Chewy")). Posted to  MM-Recipes Digest V3 #196  Date: Sun, 14 Jul 1996
00:54:01 GMT  From: Linda Place <placel@worldnet.att.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6686
Calories From Fat: 1686
Total Fat: 191.6g
Cholesterol: 683.8mg
Sodium: 3843.9mg
Potassium: 5545.8mg
Carbohydrates: 1276.9g
Fiber: <1g
Sugar: 1205.9g
Protein: 12.5g