Cinnamon Chocolate Strips

Unique no-mess cookie shaping and cutting saves time in making a chocolate chip favorite!

Prep Time: 1 hour 30 min
Total Time: 1 hour 30 min
Makes: About 5 dozen cookies

(12 ratings)

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1 1/3	cups sugar
1	cup plus 2 tablespoons butter or margarine, softened
1	teaspoon vanilla
2	eggs
3	cups Gold Medal® all-purpose flour
1	teaspoon baking powder
1	bag (6 oz) semisweet chocolate chips (1 cup)
3	tablespoons sugar
3/4	teaspoon ground cinnamon

1.	Heat oven to 350ºF. In large bowl, beat 1 1/3 cups sugar, the butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour and baking powder. Stir in chocolate chips.
2.	Divide dough into fourths. Shape each fourth into roll, 1 inch in diameter and about 15 inches long, on lightly floured surface. Place rolls about 2 inches apart on ungreased cookie sheet. Flatten slightly with fork to about 5/8-inch thickness. Mix 3 tablespoons sugar and the cinnamon; sprinkle over dough.
3.	Bake 13 to 15 minutes or until edges are light brown. Cut diagonally into about 1-inch strips while warm.

Do-Ahead

Cookie dough can be covered and refrigerated up to 24 hours before baking. If it's too firm, let stand at room temperature 30 minutes.

Nutrition Information:

1 Cookie: Calories 90 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 35mg; Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 7g); Protein 1g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

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