Chocolate-Chip Coins
from Sue
Servings
30dozen
Servings
30dozen
Ingredients
Instructions
  1. Beat Butter, Sugars, Eggs and Vanilla in a large bowl with electric mixer until pale and smooth.
  2. Add Flour and Baking Soda. With mixer on low speed beat until well blended.
  3. Mix in Chocolate Chips.
  4. Cover and refrigerate dough until firm enough to handle, about 2 hours.
  5. 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.
  6. 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.
  7. Bake 5 to 6 minutes until very lightly browned.
  8. 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.