From: sstaetz@nyx10.cs.du.edu (Susan Loggiodice) Date: Thu, 27 Jan 94 06:31:58 GMT These cookies, when spooned correctly resemble the bite-sized cookies now out on the market - this recipe is over 5 years old and Ive attempted to remember how I adapt to the humidity (yes, it counts!) in imperial measurements. (see variations for non-chocolate humans) Preheat oven 375 degrees. Whip all ingredients together except flour into a lemon-yellow color cream. (Wire whisk makes it easier) Gradually add flour 1 cup at a time until well mixed. Should resemble brownie batter. Add 1/2 Cup extra flour if when you pick up a small piece, leaves a lot of oil on the fingers (like over-buttered toast does). Add the chips and stir until well mixed. With teaspoon measure, form dough balls about 1" diameter (roll in the palm of your hand for a smooth ball). Place on ungreased cookie sheet 1" apart for 8 to 10 minutes. Allow sheet to cool before placing next batch (otherwise the bottom of the cookie turns a dark brown). Makes approx. 6 dozen small cookies. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from G Internet, G Internet.