Chocolate Chip Meltaways literally dissolve in your mouth. Years ago when I was first exploring the Internet I came across a great website that had hundreds of cookie recipes. As I was combing through the recipes I found several that I wanted to try and make for my Christmas Cookie Extravaganza sometime.
I have made several of them–all of which turned out to be great hits with our Christmas cookie recipients. This recipe for Chocolate Chip Meltaways was one of those I collected earlier and I finally got around to making it a couple of weeks ago.
I didn’t change any of the recipe ingredients–just the way it is stirred and put together. I also forgot to roll the cookies in sugar before I baked them. That would have added a really nice touch. These cookies really do melt-in-your-mouth!
I was trying to use up some of my leftover ingredients from Christmas baking as I made up a lot of cookies for a Ladies’ Retreat at our church. I used up a bag of the holiday-colored chocolate chips with red, green, and brown chocolate chips. I still have about 20 or 30 more recipes of cookies I need to make in order to clear out my pantry, but I’m clearing all this stuff out little by little!
Chocolate Chip Meltaways are like a sugar cookie with chocolate chips. Because they include powdered sugar and cream of tartar in the ingredients, these cookies have that melting, mouthwatering texture that seems to just dissolve in your mouth when you eat them. They are heavenly.
I like how these cookies maintain their shape while baking and don’t spread out all over the pan. That is perhaps my biggest bugaboo! I despise flat cookies that look like yukky globs on the pan. I’m an old-school cookie baker that thinks a cookie should have the texture of a cookie!
If you’re looking for a quick and easy recipe that’s a no-fail recipe every time consider making Chocolate Chip Meltaways. Their melt-in-your-mouth goodness will impress even your kids and everyone who tries them will remember their wonderful taste and beg for the recipe.
When I initially posted this recipe in March 2013, I shot the pictures with an iPhone camera so they were less than pleasing. As a result, I’ve been going back through all my first-year posts and remaking the recipes so I can retake the pictures so they are presented more beautifully.
I recently remade this recipe (June 2015) for our church’s children’s minister who asked that I make up 150 Chocolate Chip and 150 Sugar Cookies for our Vacation Bible School program. I ended up using three different Chocolate Chip Cookie recipes and two different Sugar Cookie recipes. All turned out wonderfully. This time, I made sure that I rolled the Chocolate Chip Meltaways in white crystals before baking so they have quite a glamorous appearance. I hope you give them a try.
Chocolate Chip Meltaways are aptly named–they simply melt in your mouth.
These cookies hold their shape nicely when baking and don’t flatten out like so many cookies with inadequate flour content do. Rolling the cookies in granulated sugar makes them rather festive.For the holiday season, consider rolling the cookies inred or green colored crystals.
Chocolate Chip Meltaways are made with cream of tartar and powdered sugar which causes them to dissolve in your mouth when you eat them!
These cookies are terrific treats for tailgating parties, potlucks or a Christmas Cookie Exchange.
Here’s what I did.
I used these ingredients.
Soften butter and put in mixing bowl. Add granulated sugar, powdered sugar, eggs and vanilla extract. Add cream of tartar, baking soda, and salt. Lemon extract would also give a nice touch to these cookies.
Add oil.
Mix ingredients with an electric mixer and blend until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add chocolate chips. I used two bags of miniature chocolate chips because that’s what I had on hand. You can also use semi-sweet chocolate chis (regular size).
Stir ingredients together with a wooden spoon. Don’t use your mixer or it will toughen cookies.
Roll dough into golf ball-sized balls and then roll in granulated sugar.
Spray cookie sheets with cooking spray. Place cookies on baking sheets.
Bake at 350 degrees for about 12-15 minutes. My cookies actually took about 18 minutes to bake completely. These cookies turned out great.
Chocolate Chip Meltaways are a great snack for your kids to come home to on long winter school days! These cookies are quick and easy – great options for holiday baking, too.
These cookies are quick and easy to make up. You can have a batch made in less than half an hour!
Share these goodies with your friends and they will be coming back for more!
I used two bags of miniature chocolate chips in these cookies so they are nice and chocolaty!
Chocolate Chip Meltaways will take your breath away! These sensational Sugar Cookies are filled with chocolate chips and seem to just dissolve in your mouth! Every luscious bite is mouthwatering and irresistible. Be warned: these fantastic cookies are addictive. You're going to want more than one!
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3/4cupgranulated sugarto roll cookies in (or use Turbinado sugar or colored crystals )
Instructions
Combine butter, oil, sugar, confectioners’ sugar, eggs, baking soda, cream of tartar, salt and vanilla in a bowl.
Mix with an electric mixer until creamy and smooth.
Stir in flour and chocolate chips with a wooden spoon until very well mixed.
Using a mixer at this point toughens cookies.
Shape cookies into golf ball-sized balls.
Roll balls in granulated sugar.
Put 2" apart on cookie sheets that have been sprayed with cooking spray and bake at 350°for 12-15 minutes.
Rotate cookie sheets on oven racks half way through baking time.
Cool.
Notes
NOTE: The secret to these cookies is making sure they are not crowded. Give them plenty of space when baking as they spread.NOTE: My cookies took about 18-20 minutes to bake.
additional sugar, turbinado sugar, or Cupcake Gems Shimmer White Sugar to roll the cookies in
Instructions
Combine butter, oil, sugar, confectioners’ sugar, eggs, baking soda, cream of tartar, salt and vanilla in a bowl.
Mix with an electric mixer until creamy and smooth.
Stir in flour and chocolate chips with a wooden spoon.
Using a mixer at this point toughens cookies.
Shape cookies into balls.
Roll in granulated or turbinado sugar.
Put 2″ apart on cookie sheets that have been sprayed with cooking spray and bake at 375°for 12-15 minutes.
Cool.
Notes
The secret to these cookies is making sure they are not crowded. Give them plenty of space when baking as they spread.[br][br]These cookies would taste great with any kind of chip: butterscotch, cinnamon, peanut butter, vanilla, white chocolate, mint chocolate chips—even additions like Heath Toffee Bits, Crème de Menthe baking chips, or peppermint baking chips would work as alternative options for this delicious cookie.[br][br]My cookies took about 20 minutes to bake.
Are you ready to try one? Okay, I’m willing to share. Grap yourself a glass of milk and come enjoy some with me.
These cookies literally melt in your mouth. Your family will love them.
You will be hard-pressed to stop at just one cookie – but this looks a little excessive even to me the Cookie Queen!
Chocolate Chip Meltaways are a Grand Slam for any party you take these to. Everyone will rave over them.
Chocolate Chip Meltaways will take your breath away! These sensational Sugar Cookies are filled with chocolate chips and seem to just dissolve in your mouth! Every luscious bite is mouthwatering and irresistible. Be warned: these fantastic cookies are addictive. You're going to want more than one!
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3/4cupgranulated sugarto roll cookies in (or use Turbinado sugar or colored crystals )
Instructions
Combine butter, oil, sugar, confectioners’ sugar, eggs, baking soda, cream of tartar, salt and vanilla in a bowl.
Mix with an electric mixer until creamy and smooth.
Stir in flour and chocolate chips with a wooden spoon until very well mixed.
Using a mixer at this point toughens cookies.
Shape cookies into golf ball-sized balls.
Roll balls in granulated sugar.
Put 2" apart on cookie sheets that have been sprayed with cooking spray and bake at 350°for 12-15 minutes.
Rotate cookie sheets on oven racks half way through baking time.
Cool.
Notes
NOTE: The secret to these cookies is making sure they are not crowded. Give them plenty of space when baking as they spread.NOTE: My cookies took about 18-20 minutes to bake.
5cupsGold Medal UNBLEACHED all-purpose flourbleached flour toughens baked goods
1tsp.baking soda
1tsp.cream of tartar
1tsp.salt
1tsp.vanilla
12oz. pkg.semi-sweet chocolate chips
Additional sugarto roll cookies in, or turbinado sugar
Instructions
Combine butter, oil, sugar, confectioners’ sugar, eggs, baking soda, cream of tartar, salt and vanilla in a bowl.
Mix with an electric mixer until creamy and smooth.
Stir in flour and chocolate chips with a wooden spoon.
Using a mixer at this point toughens cookies.
Shape cookies into balls.
Roll in granulated or turbinado sugar.
Put 2" apart on cookie sheets that have been sprayed with cooking spray and bake at 375°for 12-15 minutes.
Cool.
Notes
NOTE: The secret to these cookies is making sure they are not crowded. Give them plenty of space when baking as they spread.NOTE: These cookies would taste great with any kind of chip: butterscotch, cinnamon, peanut butter, vanilla, white chocolate, mint chocolate chips—even additions like Oreos, Heath Toffee Bits, Crème de Menthe baking chips, or peppermint baking chips would work as alternative options for this delicious cookie.NOTE: My cookies took about 20 minutes to bake because they were large.
[…] Oreos and decided to pull out a recipe I’ve used before from a friend, but instead of using chocolate chips or Heath English toffee bits, I used Oreo cookies instead. The results were just as spectacular! […]
6 Comments
Susan
December 22, 2024 at 11:47 am
Do they bake at 350 degrees?
Teresa Ambra
December 22, 2024 at 7:23 pm
Yes.
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