Chocolate Chip Cookie Crisps

Chocolate Chip Cookie Crisps

4 1/2 C. all-purpose flour, divided

1 1/4 C. granulated sugar, divided

1 envelope rapid-rise yeast

1 t. salt

1/2 C. water

1/2 C. evaporated milk

1 1/4 C. butter, divided

2 large eggs

1/2 t. vanilla

1 1/2 C. mini semisweet chocolate chips

In large bowl, combine 1 1/2 cups flour, 1/4 cup sugar, undissolved yeast and salt.

Heat water, evaporated milk and 1 cup 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 2 cups flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 hours.

Melt remaining 1/4 cup butter; set aside. In a small bowl, stir together chocolate chips and remaining 1 cup sugar. Preheat oven to 375°F.

Divide dough in half; return one portion to refrigerator. On lightly floured surface, roll remaining dough to 12-inch square. Brush with melted butter. Sprinkle with half of chocolate chip mixture. Roll up tightly; 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 process with remaining dough and filling.

Bake 15 minutes or until golden. Remove from baking sheet; let cool on wire rack.

Makes 24 crisps.