Prep 3 hrs
Cook 1 hr
Found in the Dec/Jan 1996 issue of Taste of Home, submitted by Patricia Kile.
- 10 tablespoons butter, divided
- 1 cup sugar
- 1⁄4 brown sugar, packed
- 1 egg
- 1 3⁄4 teaspoons vanilla extract, divided
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt, divided
- 2 cups semi-sweet chocolate chips
- Soften 1/2 cup of the butter.
- Cream with the sugars.
- Add egg and 1 1/2 teaspoons vanilla and beat until light and fluffy.
- Add flour, baking powder, and 1/8 teaspoons of the salt and beat well.
- Divide dough in half and place each half between two sheets of wax paper.
- Roll each half of dough out into a 12 inch by 10 inch rectangle.
- Chill until almost firm, about 30 minutes.
- Meanwhile melt chocolate chips and remaining 2 tbsp butter.
- Add remaining 1/4 teaspoons vanilla and 1/4 teaspoons salt and mix well.
- Spread 1/2 of mixture over each rectangle of dough.
- Roll each rectangle up into a tight jelly roll and wrap in wax paper.
- Chill until firm, about 2 hours.
- Cut each roll into 1/8 inch slices and place on a parchment lined baking sheet.
- Bake at 350 F until lightly browned, about 7-10 minutes.
These were easy to put together. I was able to make one 12 x 10 rectangle and one 10 x 10 rectangle of dough. My problem came after chilling for two hours. The chocolate layer got quite hard after being in the refrigerator that long. As I attempted to cut it the chocolate kept shattering making it impossible to cut 1/8 slices. Perhaps it needed more butter melted into the chocolate chips. My slices were close to a 1/4 inch thick and weren't as pretty as they could have been because of all the shattered chocolate. I only got 41 cookies, so even if I had cut them at 1/8 inch, I would not have gotten 108 (9 dz) cookies. All that being said, these were tasty.