Chocolate & Peanut Butter Tweed Cookies
|Butter/Margarine||1 Cup (16 tbs), softened|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Baking soda||1⁄4 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Semisweet chocolate chips||1⁄2 Cup (8 tbs), chopped|
Cream butter and sugars in large bowl until smooth.
Add egg and baking soda, beat until light.
Stir in flour until dough is smooth.
Blend in chopped chips.
Divide dough into 4 parts.
Shape each part into a roll, about 1 1/2 inches in diameter.
Wrap in plastic wrap; refrigerate until firm, at least 1 hour or up to 2 weeks. (For longer storage, freeze up to 6 weeks.) Preheat oven to 375°F.
Lightly grease cookie sheets or line with parchment paper.
Cut rolls into 1/8 -inch-thick slices; place 2 inches apart on prepared cookie sheets.
Bake 10 to 12 minutes or until lightly browned.
Remove to wire racks to cool.