Wednesday, November 16, 2011

Chocolate Chip Meltaway Cookies

These are "the~cookies~that~didn't~make~it to~the~swap", ha!  They are really yummy but crumble really easily. I shall dive into my collection of cookies & decide a different one for this week's swap but till then, might I suggest you make these & add them to your list of musts? No eggs make these really great for long, shipping voyages like for the soldiers overseas. 

<3 Lishie

Chocolate Chip Meltaway Cookies
adapted from Cooking
* 1 c flour
* 1/4 c corn starch
* 1/2 c confectioners' sugar
* 3/4 c butter, cut into cubes
* 1 tsp pure vanilla extract
* 1 c miniature chocolate chips
* Additional confectioners' sugar for coating (about 3 TBSp)

In a small bowl, combine flour, corn starch, & confectioners' sugar. Set aside.

In a large bowl, cream butter & vanilla extract until smooth. Add flour mixture & begin mixing on low speed. Once mixture begins to get thick, increase speed to thoroughly mix until combined, scraping down sides. Fold in chocolate chips with a large spoon.

Refrigerate dough for at least 1 hour to firm up. Dough must be cold. When ready to bake, preheat oven to 350 degrees F & line cookie  sheets with parchment paper.

Slice dough into discs & 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.

Shake powdered sugar over the cooled cookies using a sifter or shaker.

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