Instructions: 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.

NOTES : The original recipe called for 3 whole eggs but I always use Egg Beaters.

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