A cookie in mini form.
| Servings |
dozen
|
Ingredients
- 1 cup Butter or Margarine at room temperature
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar packed
- 2 large Eggs
- 1 tsp Vanilla Extract
- 2 1/4 cups all-purpose Flour Increase Flour to 2 ¾ if using Margarine.
- 1 tsp Baking Soda
- 12 oz Semi-sweet Chocolate Mini Chips
Ingredients
|
Instructions
- Beat Butter, Sugars, Eggs and Vanilla in a large bowl with electric mixer until pale and smooth.
- Add Flour and Baking Soda. With mixer on low speed beat until well blended.
- Mix in Chocolate Chips.
- Cover and refrigerate dough until firm enough to handle, about 2 hours.
- Divide in 10 equal pieces. Shape each into a ¾ inch diameter roll on plastic wrap or waxed paper. Wrap and freeze at least 2 hours.
- Heat oven to 350°. Have cookie sheets ready. Cut 1 roll at a time into ¼ inch thick slices. Place ½ inch apart on ungreased cookie sheet.
- Bake 5 to 6 minutes until very lightly browned.
- With metal pancake turner remove cookies to counter top to cool completely. Store airtight up to 3 weeks.
Recipe Notes
Quick trick: Shape dough into ropes. Freeze (dough keeps up to 3 months). At the first sign of a cookie attack cut into slices and bake.
Per 6 cookies: 89 cal, 1 g pro, 10 g car, 5 g fat, 18 mg chol with butter, 8 mg chol with margarine, 58 mg sod.
Share this Recipe