sandi-in-hawaii
Well-known member
I hate wasting my printer cartridge, so sometimes, I'll scribble down a recipe on a post-it note. If the recipe is a keeper, I'll go back and print it up.
This is definitely a keeper, but I've been searching for the source of this recipe, and can't find it!!
I really loove the melt-in-your-mouth texture of these cookies, and that they're quite crisp, not soft. Kinda like those Russian Tea Cookies/Snowballs/Whatever-You-Call-Them cookies.
I used the Ghirardelli 60% chocolate chips in these cookies. I love the bittersweet flavor of these chips, but I hate cutting through them in slice and bake cookies. Will have to look for good tasting mini chips.
They probably look nicer as round balls, as the recipe directs, but I like the convenience of having a log of cookie dough, ready to bake whenever I need to, so I'll stick with the slice and bake method.
Chocolate Chip Meltaways
1 cup flour
1/2 cup cornstarch
1/2 cup powdered sugar
3/4 cup butter
1 teaspoon vanilla
1/2 teaspoon salt (my addition)
1 cup mini chocolate chips
Sift the flour, cornstarch and powdered sugar into a medium bowl; set aside.
Cream the butter until softened, then add the vanilla and salt. Beat until combined. Add the sifted dry ingredients, and mix until combined. Add the chocolate chips.
Refrigerate the dough for at least 1 hour.
Roll into 1" balls, and place on silpat-lined cookie sheets.
(I rolled it into a log, wrapped it with waxed paper, and let it chill til the next day. Cut into 1/4" slices, and place on cookie sheet 1" apart. Cookies do not spread.)
Bake at 350º for 10-12 minutes, until the bottoms of the cookies are barely browned. (I let them go for a few minutes longer, to make sure the would be crisp. The cookie stayed pretty white, but the edges were golden browned.)
Let cool on sheets for 5 minutes, then roll in additional powdered sugar. Cool completely.
This is definitely a keeper, but I've been searching for the source of this recipe, and can't find it!!
I really loove the melt-in-your-mouth texture of these cookies, and that they're quite crisp, not soft. Kinda like those Russian Tea Cookies/Snowballs/Whatever-You-Call-Them cookies.
I used the Ghirardelli 60% chocolate chips in these cookies. I love the bittersweet flavor of these chips, but I hate cutting through them in slice and bake cookies. Will have to look for good tasting mini chips.
They probably look nicer as round balls, as the recipe directs, but I like the convenience of having a log of cookie dough, ready to bake whenever I need to, so I'll stick with the slice and bake method.
Chocolate Chip Meltaways
1 cup flour
1/2 cup cornstarch
1/2 cup powdered sugar
3/4 cup butter
1 teaspoon vanilla
1/2 teaspoon salt (my addition)
1 cup mini chocolate chips
Sift the flour, cornstarch and powdered sugar into a medium bowl; set aside.
Cream the butter until softened, then add the vanilla and salt. Beat until combined. Add the sifted dry ingredients, and mix until combined. Add the chocolate chips.
Refrigerate the dough for at least 1 hour.
Roll into 1" balls, and place on silpat-lined cookie sheets.
(I rolled it into a log, wrapped it with waxed paper, and let it chill til the next day. Cut into 1/4" slices, and place on cookie sheet 1" apart. Cookies do not spread.)
Bake at 350º for 10-12 minutes, until the bottoms of the cookies are barely browned. (I let them go for a few minutes longer, to make sure the would be crisp. The cookie stayed pretty white, but the edges were golden browned.)
Let cool on sheets for 5 minutes, then roll in additional powdered sugar. Cool completely.