Chocolate Chip Meltaways
Delightfully soft and irresistibly buttery, these Chocolate Chip Meltaways live up to their name by practically dissolving in your mouth with every bite. Made from a unique combination of powdered sugar, cornstarch, and creamy unsalted butter, these cookies offer a melt-in-your-mouth texture that's as irresistible as their rich, chocolate-studded flavor. Mini chocolate chips are evenly folded into the luxuriously smooth dough, ensuring each bite is studded with pockets of sweetness. With just 15 minutes of prep time and a quick 10-minute bake, these easy-to-make cookies are perfect for satisfying sudden sweet tooth cravings or impressing guests with their delicate, bakery-style softness. Serve them alongside coffee, tea, or a cold glass of milk for a treat everyone will love. Plus, they stay fresh in an airtight container for up to five days, making them a perfect make-ahead dessert or snack!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 120 grams powdered sugar
- 1 teaspoon vanilla extract
- 240 grams all-purpose flour
- 60 grams cornstarch
- 0.25 teaspoon salt
- 150 grams mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand mixer or stand mixer to cream the unsalted butter and powdered sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until incorporated.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the butter mixture, beating on low speed until the dough comes together. Scrape down the sides of the bowl as needed.
Fold in the mini chocolate chips using a spatula until evenly distributed throughout the dough.
Scoop out small portions of dough (about 1 tablespoon each) and roll them into balls. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are just starting to set but the tops remain pale. Do not overbake.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 21 mg | 1% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 7.7 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 34 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
