Chocolate Chip Cookie Crisps
The Unique Appearance is Paired with a Uniquely Great Taste
Just as Moist and Rich as Other Chocolate Chip Cookie Favorites
A Little Lighter, Slightly Chewy, but with a Crispy Exterior
Makes 24 Cookies
4-1/2 cups all-purpose flour
1/4 cup sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup evaporated milk
1 cup butter or margarine
2 eggs, large
1/2 teaspoon vanilla extract
1/4 cup butter or margarine, melted
Chocolate Chip Filling (recipe follows)
In a large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, vanilla, and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 hours.
Divide dough in half; returning half to refrigerator. On lightly floured surface, roll remaining dough to 12-inch square. Brush with melted butter; sprinkle with half of Chocolate Chip Filling. Roll as for jelly roll; pinch seam to seal. Cut into 12 equal pieces; place cut side down on greased baking sheets. Flatten to 1/4 inch thickness. Brush with melted butter. Repeat with remaining dough, melted butter, and Chocolate Chip Filling.
Bake at 375°F for 15 minutes or until golden. Remove from sheet; cool on wire rack.
Chocolate Chip Filling: In a medium bowl, combine 1-1/2 cups mini semi-sweet chocolate morsels and 1 cup sugar. Stir to blend.
Serving Size: one cookie
Calories: 270; Total Fat: 13 g; Saturated Fat: 8 g;
Cholesterol: 45 mg; Sodium: 210 mg; Carbohydrates: 36 g; Dietary Fiber: 1 g; Protein: 4 g