• 24servings
  • 210minutes
  • 135calories

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Ingredients Jump to Instructions ↓

  1. 1/3 cup butter or margarine, softened

  2. 1/3 cup shortening

  3. 3/4 cup packed brown sugar

  4. 1 teaspoon baking powder

  5. 1/4 teaspoon salt

  6. 1/2 teaspoon vanilla

  7. 1 egg

  8. 1 1/2 cups Gold Medal® all-purpose flour

  9. 1/4 cup Gold Medal® whole wheat flour

  10. 3/4 cup semisweet chocolate chips, melted

Instructions Jump to Ingredients ↑

  1. Beat butter, shortening and brown sugar until creamy. Beat in baking powder, salt, vanilla and egg. Stir in flours. Divide dough in half. Cover and refrigerate about 2 hours.

  2. Heat oven to 375°F. Roll each half of dough into 15x6-inch rectangle on floured surface. Cut lengthwise into three 15x2-inch strips, then cut crosswise into two 7 1/2x2-inch strips. Working quickly, spread about 1 teaspoon melted chocolate over one strip to within 1/4 inch of one long side. Gently roll up, starting at long side with chocolate. Repeat with remaining cookie strips and chocolate. Cut each roll into 2 pieces; roll each cookie slightly to shape. On ungreased cookie sheet, place cookies about 1 inch apart.

  3. Bake 8 to 10 minutes or until edges are firm. Cool 1 minute; remove to cooling rack. Cool completely. Place remaining chocolate in plastic bag. Cut hole in corner and squeeze out chocolate to look like ties.


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