Melt In Your Mouth Chocolate Drop Cookies Recipes

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MELT-IN -YOUR-MOUTH CHOCOLATE DROP COOKIES



Melt-in -your-mouth Chocolate Drop Cookies image

These are simply the best chocolate cookies! Very tender and moist. These make excellent mint sandwich cookies. Simple mix one cup of confectioners sugar with 1/2 tsp peppermint extract and enough milk to make it into speadable consistancy.

Provided by Aroostook

Categories     Drop Cookies

Time 19m

Yield 4 dozen

Number Of Ingredients 10

2/3 cup butter, softened
1 cup sugar
1 1/2 teaspoons pure vanilla extract
1 egg
1 1/2 cups flour
1/2 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sour cream
2 tablespoons milk

Steps:

  • Preheat oven to 350F Cream butter and sugar ina large bowl Blend in vanilla and egg In a cup, mix milk with sour cream until smoooth Sift in dry ingredients a little at a time alternating with the sour cream/milk mixture.
  • Drop by teaspoonsful 2 in.
  • apart onto a greased baking sheet Bake for 7-9 minutes.
  • Remove from cookie cheet and cool on wire racks.
  • These cookies will be very soft and will firm up when cooled.
  • Be careful not to overcook.

Nutrition Facts : Calories 718.7, Fat 37.2, SaturatedFat 22.8, Cholesterol 141.7, Sodium 552.9, Carbohydrate 92.9, Fiber 4.8, Sugar 50.6, Protein 9.6

MELT - IN - YOUR - MOUTH SHORTBREAD



Melt - In - Your - Mouth Shortbread image

This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.

Provided by Jennifer Wilton

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 24

Number Of Ingredients 4

1 cup butter, softened
½ cup confectioners' sugar
¼ cup cornstarch
1 ½ cups all-purpose flour

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
  • Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

Nutrition Facts : Calories 111.1 calories, Carbohydrate 9.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 2.5 g

MELT-IN-YOUR-MOUTH CHOCOLATE CHIP COOKIES



Melt-In-Your-Mouth Chocolate Chip Cookies image

This is actually my own variation of a Crisco recipe, made without Crisco (trying to be healthier and ditch the hydrogenated fats!) I sub butter and veggie oil instead, and you still end up with a soft, chewy cookie. Believe me, no one knows they're better for you and they just gobble them up. :)

Provided by SJay93

Categories     Dessert

Time 1h

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 12

1/2 cup butter, melted gently in the microwave
1/4 cup vegetable oil (canola, corn, whatever. Even light olive oil works well & is very healthy)
1 1/4 cups brown sugar (packed)
1 tablespoon real vanilla extract
2 tablespoons milk
1 large egg
1 cup white whole wheat flour (such as King Arthur-this makes for a much better cookie than just plain whole wheat flour)
1 cup all-purpose white flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips (I use Ghirardelli, they taste richer)
3/4 cup oats (old-fashioned or quick, OR 1 cup coarsely chopped pecans OR if you wish for neither add more chocola)

Steps:

  • Heat oven to 350. Combine melted butter, oil, brown sugar, milk and vanilla in large bowl, beating at medium speed of mixer until well blended. Mixture will not resemble normal "creamed" batter because of the melted butter; this is totally ok. Beat in egg.
  • Combine flours, salt, baking soda (and if using, oats) with a whisk to ensure everything is well incorporated. Mix, by hand, into wet ingredients just until blended. You might want to mix in about a third at a time to make it easier. At this point you may need to add a tablespoon or two of flour-you want the dough to be firm enough to easily roll into a ball. Stir in chocolate chips.
  • Roll into balls about a little smaller than the size of a golf ball and place 2-3 inches apart on ungreased baking sheet. Press 3 or 4 chocolate chips into tops of cookies, and bake for 8-10 minutes for soft, chewy cookies, or 11-13 minutes for crisp cookies. I prefer soft and chewy, and they normally go for about 9 minutes.
  • Cool for 5 minutes in sheets; transfer to wire racks.

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