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| 3 Tasse | all-purpose flour unsifted |
| 6 Esslöffel | all-purpose flour unsifted |
| 1 1/2 Teelöffel | Baking soda |
| 1 1/2 Teelöffel | salt |
| 1 1/2 Tasse | butter softened |
| 1 Tasse | sugar |
| 2 Esslöffel | sugar |
| 1 Tasse | brown sugar packed |
| 2 Esslöffel | brown sugar packed |
| 1 1/2 Teelöffel | vanilla extract |
| 3/4 Tasse | Egg Beaters 99% egg substitute, see Notes |
| 18 x ca. 30 g | chocolate chips |
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Preheat oven to 375.
In a small bowl, combine flour, baking soda and salt....set aside. In large bowl, combine butter, sugar, brown sugar and vanilla - beat until creamy. Beat in Egg Beaters. Gradually add flour mixture - mix well. Stir in chocolate chips.
Divide dough into halves. Drop one of these halves (for 6 dozen cookies) by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 8 - 10 minutes.
Wrap remaining dough in waxed paper. Chill one hour until firm. Divide the dough into halves. On waxed paper, shape each dough half into a 9" roll. Roll in waxed paper and refrigerate up to 1 week or freeze up to 8 weeks. To bake, preheat oven to 375. Cut each chilled roll into 9 1" slices. Cut each slice into 4 quarters. Place on ungreased cookies sheets. Bake at 375 for 8 - 10 minutes.
Beaters.
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