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These bite-sized chocolate chip cookies literally melt in your mouth. Since they hold their shape well and can be stored at room temperature for more than a month, they are a perfect choice to ship as gifts from the kitchen.
Prep Time: 1 hour
Cook Time: 12 minutes
Ingredients:
- 1 cup flour
- 1/2 cup corn starch
- 1/2 cup confectioners' sugar
- 3/4 cup (1-1/2 sticks) butter, cut into cubes
- 1 teaspoon pure vanilla extract
- 1 cup miniature chocolate chips
- Additional powdered sugar for coating (about 1 cup)
Preparation:
Line cookie sheets with parchment paper or Silpat baking pad.
In a small bowl, combine flour, corn starch, and confectioners' sugar. Set aside.
In a large bowl, cream butter and vanilla extract until smooth. Add flour mixture and begin mixing on low speed. Once mixture begins to get thick, increase speed to thoroughly mix until combined, scraping down sides. Scrape batter from beaters, and mix in chocolate chips with a large spoon.
Refrigerate dough for 1 hour to firm up. It's important that the dough be cold. When ready to bake, preheat oven to 350 degrees F.
Roll dough into 1-inch balls (no larger). Place 1-1/2 inches apart on lined baking sheet, and bake for 10 to 12 minutes until bottom edges just barely begin to turn brown. Do not over-bake. Cool on racks.
Pour powdered sugar into a bowl or plastic baggie. Shake chocolate chip meltaway cookies in powdered sugar. Store in an airtight container.
Notes: You can replace the chocolate chips with finely chopped nuts if you wish, or use half nuts and half mini chocolate chips. Because these cookies retain their shape and are not crumbly, they make perfect kitchen gifts for shipping.
Yield: about 4 dozen cookies
Photo © 2005 Peggy Trowbridge, licensed to About.com, Inc.
In a small bowl, combine flour, corn starch, and confectioners' sugar. Set aside.
In a large bowl, cream butter and vanilla extract until smooth. Add flour mixture and begin mixing on low speed. Once mixture begins to get thick, increase speed to thoroughly mix until combined, scraping down sides. Scrape batter from beaters, and mix in chocolate chips with a large spoon.
Refrigerate dough for 1 hour to firm up. It's important that the dough be cold. When ready to bake, preheat oven to 350 degrees F.
Roll dough into 1-inch balls (no larger). Place 1-1/2 inches apart on lined baking sheet, and bake for 10 to 12 minutes until bottom edges just barely begin to turn brown. Do not over-bake. Cool on racks.
Pour powdered sugar into a bowl or plastic baggie. Shake chocolate chip meltaway cookies in powdered sugar. Store in an airtight container.
Notes: You can replace the chocolate chips with finely chopped nuts if you wish, or use half nuts and half mini chocolate chips. Because these cookies retain their shape and are not crumbly, they make perfect kitchen gifts for shipping.
Yield: about 4 dozen cookies
Photo © 2005 Peggy Trowbridge, licensed to About.com, Inc.
