Chocolate Chip Crunchy Cookies
INGREDIENTS:
1 1/2 c Butter or margarine, softene
1/4 c Flour, unsifted, all-purp
3/4 c Milk
2 tb Sugar
1 ts Salt
1/2 c Very warm water (105-115
2 pk Active dry yeast
3 c Flour, unsifted, all-purp
12 oz Chocolate chips
1 Egg yolk
1 tb Milk
1 1/2 c Butter or margarine, softene
1/4 c Flour, unsifted, all-purp
3/4 c Milk
2 tb Sugar
1 ts Salt
1/2 c Very warm water (105-115
2 pk Active dry yeast
3 c Flour, unsifted, all-purp
12 oz Chocolate chips
1 Egg yolk
1 tb Milk
With spoon, beat butter, 1/4 cup flour till smooth. Spread on waxed paper (on wet cookie sheet) in a rectangle 12x6. Refrigerate. Heat 3/4 cup milk; stir in 2 tbl sugar, salt to dissolve. Cool to lukewarm. Sprinkle water with yeast; stir to dissolve. With spoon, beat in milk mixture and 3 cup flour until smooth. Turn on lightly floured pastry cloth; knead until smooth. Let rise, covered, in warm place, free from drafts, until doubled ~-
about 1 hour. Refrigerate 1/2 hour. On lightly floured pastry cloth, with stockingette-covered rolling pin, roll into 14x14 rectangle. Place butter mixture on half of dough; remove paper. Fold other half over butter; pinch edges to seal. With fold at right, roll from center to 20x8. From short side, fold dough into thirds, making 3 layers; seal edges; chill 1 hour wrapped in foil. With fold at left, roll to 20x8; fold; chill 1/2 hour. Repeat. Chill overnight. Next day, roll; fold twice; chill 1/2 hour between. Then chill 1 hour longer. To shape: cut dough into 4 parts. On lightly floured pastry cloth, roll each into a 12-inch circle. Cut each circle into 6 wedges. Sprinkle wedges with chocolate chips --
be careful to leave a 1/2-inch margin all around and not overstuff with the chips. Roll up beginning at wide end. Form into a crescent. Place point side down, 2" apart on brown paper on cookie sheet. Cover; let rise in warm place, free from drafts until double --
1 hour. Heat oven to 425. brush with beaten egg yolk mix in the 1 tbl milk. Bake 5 minutes, then reduce oven to 375; bake 10 minutes more or until croissants are puffed and browned. Cool on rack for 10minutes.
about 1 hour. Refrigerate 1/2 hour. On lightly floured pastry cloth, with stockingette-covered rolling pin, roll into 14x14 rectangle. Place butter mixture on half of dough; remove paper. Fold other half over butter; pinch edges to seal. With fold at right, roll from center to 20x8. From short side, fold dough into thirds, making 3 layers; seal edges; chill 1 hour wrapped in foil. With fold at left, roll to 20x8; fold; chill 1/2 hour. Repeat. Chill overnight. Next day, roll; fold twice; chill 1/2 hour between. Then chill 1 hour longer. To shape: cut dough into 4 parts. On lightly floured pastry cloth, roll each into a 12-inch circle. Cut each circle into 6 wedges. Sprinkle wedges with chocolate chips --
be careful to leave a 1/2-inch margin all around and not overstuff with the chips. Roll up beginning at wide end. Form into a crescent. Place point side down, 2" apart on brown paper on cookie sheet. Cover; let rise in warm place, free from drafts until double --
1 hour. Heat oven to 425. brush with beaten egg yolk mix in the 1 tbl milk. Bake 5 minutes, then reduce oven to 375; bake 10 minutes more or until croissants are puffed and browned. Cool on rack for 10minutes.