Recipe: Chocolate Chip Cookie Crisps (yeast dough)

CHOCOLATE CHIP COOKIE CRISPS

"Just as moist and rich as other chocolate chip cookie favorites. A little lighter, slightly chewy, but with a crispy exterior."



4 1/2 cups all-purpose flour
1 1/4 cups sugar, divided use
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
1 1/2 cups mini semi-sweet chocolate morsels (for the filling)

TO PREPARE THE DOUGH:
In a large bowl, combine 1 1/2 cups flour, 1/4 cup sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120 to 130 degrees 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.

TO MAKE THE CHOCOLATE CHIP FILLING:
In a medium bowl, combine 1 1/2 cups mini semi-sweet chocolate morsels and the remaining 1 cup sugar. Stir to blend; set aside.

TO FILL AND BAKE:
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 degrees F for 15 minutes or until golden. Remove from sheet; cool on wire rack.

Makes 24 Cookies
Serving Size: one cookie

Nutrition Information Per Serving: 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

Source: Fleischmann's