Meltaway Chocolate Cookies Recipes

Steps:

• In a small bowl, combine flour, corn starch, and confectioners' sugar. Set aside.
• In a large bowl, cream butter and vanilla extract until smooth.
• Add flour mixture and begin mixing on low speed.
• Once mixture begins to get thick, increase speed to thoroughly mix until combined, scraping down sides.
• Scrape batter from beaters, and mix in chocolate chips with a large spoon.
• Refrigerate dough for 1 hour to firm up. (It's important that the dough be cold).
• When ready to bake, preheat oven to 350°F.
• Roll dough into 1-inch balls (no larger).
• Place 1-1/2 inches apart on lined baking sheet, flatten if desired., and bake for 10 to 12 minutes until bottom edges just barely begin to turn brown. (Do NOT over-bake)
• Cool on racks.
• Pour powdered sugar into a bowl or plastic baggie.
• Shake chocolate chip meltaway cookies in powdered sugar.
• Store in an airtight container.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, salt and baking soda; gradually add to creamed mixture and mix well., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8 minutes. Press a marshmallow half, cut side down, onto each cookie; bake 2 minutes longer. Remove to wire racks to cool., In a small bowl, beat the butter, confectioners' sugar, cocoa and salt until smooth. Add enough milk to achieve a spreading consistency. Frost cookies.

Steps:

• 1. Put the first five ingredients in a large bowl and beat until all smooth.
• 2. In a seperate bowl combine the flour, soda, creams of tarter, and salt.
• 3. Now add the flour mixture to the butter mixture and beat until smooth.
• 4. Stir in the vanilla extract and the chocolate chips. Shape dough into 1 inch balls and roll each one in granulated sugar.
• 5. Place balls 2 inches apart on an ungreased cookie sheets and bake at 375 degrees for 10-12 minutes.
• 6. Optional: while still slightly warm sprinkle with powdered sugar

Steps:

• In a microwave-safe bowl, combine all of the ingredients. Cover and microwave on high for 1-1/2 minutes; stir. Microwave, uncovered, on high 30 seconds longer; stir until smooth. , Pour into miniature muffin liners. Place on a baking sheet; refrigerate until set. Store in the refrigerator.