Melt In Your Mouth Mini Chocolate Chip Shortbread Cookies Recipes

TINA'S SHORTBREAD CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
• Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.

MINI CHOCOLATE CHIP SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, butter, sugar, and vanilla extract in a bowl until dough is smooth. Reserve 1/4 the chocolate chips; stir remaining chips into dough until evenly distributed. Roll dough into 24 small logs and place a baking sheet.
• Bake in preheated oven until slightly golden around the edges, 15 to 20 minutes. Cool in baking sheet for 10 minutes before removing to cool completely on a wire rack.
• Melt shortening in a small saucepan over medium-low heat; stir in reserved chocolate chips until melted, about 5 minutes. Dip cookies into chocolate and return to baking sheet. Refrigerate until firm.

4 INGREDIENT KETO SHORTBREAD COOKIES

Steps:

• In the bowl of a stand mixer, add butter and erythritol. Cream with the paddle attachment until light and fluffy.
• Add in almond flour (and vanilla if using) and mix in slowly until completely incorporated and a soft dough forms.
• Add in chocolate chips and stir briefly until they are evenly mixed into the batter.
• Remove dough and place between two sheets of parchment paper. Roll out the dough until it is 3/8 inch thick. Place rolled out dough into the fridge and let it firm up for 30 minutes. The dough does not need to be completely chilled, just firm enough that you will be able to remove the cookies from the parchment paper.
• While waiting for the dough to firm up, preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
• After 30 minutes, remove dough from fridge. Slice into 1.5 inch by 2 inch rectangles. Carefully peel cookies from parchment paper and place onto prepared baking sheets, spacing cookies about 1 inch apart.
• Bake cookies about 15-17 minutes or until edges turn light brown. Cookies will still be soft in the middle but the dough should not look uncooked.
• Let cookies cool completely on sheet pan. Once the cookies are cooled they will firm up.

MELT-IN-YOUR-MOUTH MINI CHOCOLATE CHIP SHORTBREAD COOKIES

Steps:

• Set oven to 350 degrees (set oven rack to second-lowest position).
• Prepare an ungreased cookie/baking sheet.
• In a medium bowl beat softened butter with vanilla using an electric mixer until fluffy (about 4 minutes).
• Add in confectioners sugar, cornstarch and flour; beat on low speed for about 1 minute, then on high speed for 3-4 minutes more.
• Add in the mini chocolate chips; mix to combine.
• Drop by spoonfuls about 2-inches apart on the baking sheet.
• Bake for about 10-12 minutes (watch that the edges don't brown too much).
• Cool completely on wire racks then lightly dust with confectioners sugar if desired.

MELT-IN-YOUR-MOUTH CHOCOLATE CHIP COOKIES

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.

MELT IN YOUR MOUTH CHOCOLATE CHOCOLATE CHIP COOKIE RECIPE

Steps:

• Preheat oven to 375°F.
• Mix all of the ingredients together. Drop the cookie mixture by the small spoonful on to a greased pan. Bake at 375°F for 10 to 12 minutes.
• Take out of the oven, put on cooling rack to cool.... enjoy!!!

CHOCOLATE CHIP SHORTBREAD COOKIES

Steps:

• Preheat oven to 325 and line a half sheet pan with parchment paper.
• Add butter and sugar to a stand mixer and cream on high speed for 1-2 minutes until light and fluffy.
• Lower speed to the lowest setting and add in the flour slowly until just combined.
• Stir in the mini chocolate chips.
• Roll the mixture into a 2 inch wide log and wrap with plastic wrap.
• Refrigerate for 30 minutes.
• Cut into 1/2 thick slices and bake for 20 minutes.
• Cool completely before removing from baking sheet.

CHOCOLATE CHIP SNOWBALL COOKIES

Steps:

• In a medium size bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, ¼ cup of the powdered sugar, and vanilla on medium speed until smooth. Add the flour and salt and beat again on medium until completely combined. Add chocolate chips and stir with a spatula until evenly dispersed. Cover bowl with plastic wrap and refrigerate at least 1 hour and up to 3 days.
• When you are ready to bake the cookies, preheat the oven to 400ºF. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• Roll dough into approximately 1" balls using a cookie scoop or a Tablespoon measure (I use this #50 cookie scoop for all of my standard size cookies). Bake until set, about 10-12 minutes. You do not want cookies to brown at all. Remove from oven and transfer cookies to wire rack. Allow to cool until you are able to handle the cookies. Roll warm cookies in remaining ½ cup of powdered sugar. Return cookies to wire rack and allow to cool completely. When completely cool, roll in powdered sugar again. Cookies remain fresh in an airtight container at room temperature up to 2 weeks.