Chocolate Chip Tea Cookies
I would eat sweets all day if I could. The Chocolate Chip Tea Cookies is a fast and simple recipe to make. The cookie itself tastes fluffy, airy, and has a taste of a shortbread-style cookie. It goes very well with a cold glass of milk! This recipe takes no time at all, and it would go with almost anything. I think the best way to eat them is with your morning coffee. This delicacy is always eaten by the next day. I have a cookie monster in the house who likes cookies more than I do, so I usually have to make another batch.
There are so many other options to choose from when making any recipe. One should never limit themselves to trying one way of the recipe...but many. It will allow you to find that unique taste or simply find your own way of making it.
Matcha Green Tea Chocolate Chip Brownies
- Matcha Green Tea Chocolate Chip Brownies - Vegan, Gluten-Free | The Healthy Family and Home
Moist and fudgy brownies that are vegan, gluten-free, grain-free, dairy-free, paleo, no refined sugar and have all the antioxidant benefits of matcha green tea.
Chocolate Chip Snowball Cookies
- Chocolate Chip Snowball Cookies - Crazy for Crust
These are an old favorite Christmas cookie with chocolate chips! Chocolate Chip Snowball Cookies are like Russian Tea Cakes, but better.
But Wait....There's more
After the cookies come out of the oven, you must let them sit for 5 to 10 minutes on the sheet. Then place them on the wire rack to finish cooling.
- 8 ounces unsalted butter, at room temperature
- 1/2 cup powdered sugar, sifted
- Pinch of salt
- 1 tsp. vanilla extract
- 1 cup miniature chocolate chips
- Preheat the oven to 350 degrees F. You can either line baking sheets with parchment paper, or you can grease the pan.
- Place the butter, sugar, and salt into a medium or large bowl. Use an electric mixer on the medium speed and mix the ingredients until fluffy.
- Add the vanilla extract and mix. Place the mixture on low and gradually add the flour into the bowl. Keep mixing until it is just combinded together. Then, use a spatuala to stir in the miniature chocolate chips.
- Shape the dough into small balls and place them 2 inches apart on the baking sheets. Bake for 10 to 15 minutes, or until the cookies are set but still pale.
- Cool on the cookie sheet for 10 minutes, and then place them onto a wire rack to finsh cooling. You can store these for up to 2 weeks in an airtight container at room temperature.
I Did It Slightly Different.....
I recently moved and started my own household. I do not have a mixer yet, and to be honest, I do not really need one. Why? I feel like mixing everything by hand, whisk, dough hook puts more love into the food you are making for your family. Granted, the new high-tech machines make things easier...but do they really put the love in the food?
In this recipe I did not leave the butter at room temp. I melted the butter and then mixed it in with the sugar. Then I used a whisk to mix it, and gradually added the rest of the ingredients. The dough was the texture it was required to be.
I also used regular sized chocolate chips. I used a knife to chop the chips into pieces of my liking for the dough, and then add them into the dough with the spatula.
If you make half the recipe, you do not have to use a half cup of mini, crushed, chopped chocolate chips. I found it is way to much for the dough, but nevertheless, the cookies came out tasting delicious.
You can always change what you use in a recipe. I choose to melt my butter due to my lack of a mixture. I could have also used a tool called a Danish dough whisk to mix everything together.
Prep the Needed Ingredients
I added a little more powder sugar in the recipe. It does not damage the recipe in any way and same goes for melting the butter before mixing it all together. I also added a little more vanilla extract then what the half recipe called for.
After mixing everything together, the dough should look similar to the photo above. As I mentioned before, if cutting the recipe in half consider using less chocolate chips. You can see they dominate majority of the dough, but hey....some like it that way.
Make the dough into any size balls you like. It is best to make them small. Place each ball at the most 2 inches about. I managed to fit twenty on the backing sheet.
After taking the baking sheet out of the oven, let the cookies cool for at most 10 minutes before placing them on the wire rack. The cookies are extremely soft when coming out of the oven, and it can ruin their shape if you pick them up to early.
Once cooled enough to eat...get a glass of milk, coffee, or tea and enjoy!
|Serving size: 22g|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Saturated fat 4 g||20%|
|Unsaturated fat 1 g|
|Carbohydrates 1 g|
|Sugar 6 g|
|Fiber 0 g|
|Protein 1 g||2%|
|Cholesterol 13 mg||4%|
|Sodium 5 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Which to use?
Different Ghitardelli Chocolate Chips
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© 2015 Lucynda O'Hara