‘I’m dreaming of a white Christmas, Just like the ones I used to know.
I didn’t get the cookie photos the first time around, because we both ate some and then I tucked them away safe. *So, I thought!!* Someone (I won’t mention any names…husband —-> Loren) either sniffed them out or found them by accident, and then devoured them ravishly, like all cookie monsters do. I can see it clearly in my movie-brain, him scarfing them down.
So, with that being said, my hiding spots are going to have to ‘spot on’ and ‘out of sight’ when I don’t get those photos. I’ve been burned on before several times. So, after that episode, I was determined to be clever from this point on.
So, I made another batch and I hid them and didn’t tell him I made them. And thank goodness we had no issues. Whew!!! That could have got ugly…
‘Where the tree tops glisten, And children listen, To hear sleigh bells in the snow.’
These chocolate chips were surprisingly better than I ever imagined. I knew they would be good, but dang! I was really surprised how much my husband liked them. He likes certain chocolate chip cookies, so I wasn’t expecting him to be in love with them. 🙂
‘I’m dreaming of a white Christmas, With every Christmas card I write. May your days be merry and bright, And may all your Christmases be white.’
These delicious, buttery cookies taste like a chocolate chip shortbread + meltaway cookie all in one. Can you imagine? They are so perfect! I love that they taste like a complicated recipe, but they’re so easy to make and only 6 ingredients! These need to go on the cookie tray or gifted to a special friend! They are ‘simply irresistable’!
Here’s the recipe! Happy Baking!
- 1 cup butter
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 cup mini semi-sweet chocolate chips
Pre-heat oven to 375° and set 2 cookie sheets aside.
Place butter in a small bowl and melt butter in the microwave, then let it cool completely.
In a large bowl combine flour, cornstarch and powdered sugar.
Add the vanilla to the butter and then add in the flour mixture and stir until just combined.
Add chocolate chips and stir.
Using a small cookie scoop (1 tablespoon) scoop dough balls onto the baking sheet. (If you don't have a scoop, you can roll them in 1" balls.
Use a spoon or cup and very lightly and gently press down on your cookie dough balls.
Bake for 11-12 minutes, edges should be lightly browned.
Cool on wire racks and enjoy.
Makes 25-30 small cookies.
Make sure your flour, powdered sugar and cornstarch is not over measured or the cookie texture will change and you'll have hard cookies. It's better to be a little under than over and then add in, instead of the other way around.
Make sure you butter is cooled completely, or the chocolate chips will melt into the dough. (You can place in fridge to speed it up)