1 cup semisweet chocolate chips
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Dust with 1/2 the flour, then separate dough by large sheet pan (see Fig. 1). Divide dough in two equal parts. On a lightly floured surface, knead dough for about 4 minutes, stirring after a minute.
Wrap one sheet of dough and gently roll out to 1/2 inch thickness. Pat into nine-by-firm large 5-inch roll pan, or 13x9x2-inch baking pan. Bake for 10 to 15 minutes. Cool completely on wire rack. (Cool for several hours, then proceed to Obtain Dough Resulting in a smooth, firm, dry dough that can be rolled out further with wooden pick or knife.) Slice between sheets if necessary. Cut into desired lengthwise sections 4 times in a perfect triangle pattern. Roll each section into 6 long rolls by using short, sharp scissors. Arrange these 2 to 3 inches apart onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until golden. Cut into squares and place 4 inches apart onto ungreased and floured baking sheets (Bake for 2 to 3 minutes). store well cut into 1 inch squares.
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