CHOCOLATE CHIP MELTAWAYS
My FIL sent me an email with about 200 cookie recipe links. This one sounds very interesting! I'm guessing at the prep time. **UPDATE 1/17/09** I finally made these and I have to say, they are pretty good! Sort of a sugar cookie with chocolate chips. DD loves them. I used a mini scoop and think I got about 5 doz (didn't count them).
Provided by MarlaM
Categories Dessert
Time 1h
Yield 7-8 dozen
Number Of Ingredients 12
Steps:
- Combine first five ingredients in a large bowl. Beat until smooth.
- Combine flour, soda, creams of tarter, and salt.
- Add to butter mixture. Beat until smooth. Stir in vanilla and chocolate chips.
- Shape mixture into 1" balls. Roll in granulated sugar.
- Put 2" apart on ungreased cookie sheets and bake at 395 degrees for 10-12 minutes.
- Cool.
CHOCOLATE CHIP MELTAWAY COOKIES
Another Christmas favorite that we make each year for our cookie platter gifts. This is not your normal chocolate chip cookie it's a delectable melt in your mouth dream.
Provided by Deneece Gursky
Categories Chocolate
Number Of Ingredients 13
Steps:
- 1. Put the first five ingredients in a large bowl and beat until all smooth.
- 2. In a seperate bowl combine the flour, soda, creams of tarter, and salt.
- 3. Now add the flour mixture to the butter mixture and beat until smooth.
- 4. Stir in the vanilla extract and the chocolate chips. Shape dough into 1 inch balls and roll each one in granulated sugar.
- 5. Place balls 2 inches apart on an ungreased cookie sheets and bake at 375 degrees for 10-12 minutes.
- 6. Optional: while still slightly warm sprinkle with powdered sugar
CHOCOLATE CHIP MELTAWAY COOKIES
Listed as one of the five best cookies to ship because they keep their shape and can last at room temperature for about a month - they will practically melt in your mouth! Cooking time includes refrigeration time
Provided by Michelle_My_Belle
Categories Dessert
Time 1h27m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- 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°F.
- Roll dough into 1-inch balls (no larger).
- Place 1-1/2 inches apart on lined baking sheet, flatten if desired., 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.
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