cooking ala mel

healthy recipes and the occasional craft

facebook instagram pinterest RSS Feed email bloglovin' goodreads

Chocolate Chip Tea Cookies

It’s been quite a while!  It’s been a very busy few weeks around these parts.  As soon as the bridal shower for my sister was over, I was off to my grandma’s to bake dozens upon dozens of cookies for the wedding. As soon as I got home, I had to start packing up to move into our new apartment!  We’re finally settled in for the most part other than a few finishing touches, and we finally got our internet set up today – thank goodness!  We’ve been doing lots of cooking but have had little time to document any of it, so I’m going to continue sharing the treats from the shower – they were all so delicious, it’ll be quite a while I’ll be sharing these recipes!

These chocolate chip tea cookies are light and fluffy – they’re like little pillows of buttery, chocolatey goodness.  They’re my dad’s favorite from all of the shower goodies, which is saying quite a lot, considering chocolate cupcakes were also involved!  He loves anything chocolate.  I really can’t choose a favorite, I loved them all so much, but I keep going back to these ones that are left over stashed in my freezer!

For the shower, I doubled the recipe that I found from Brown Eyed Baker, but I forgot to double the chocolate chips.  With the drizzle, you really don’t need anymore chocolate, and I think they turned out just as good, if not better!  I think with less chocolate chips, it made them even more fluffy, if that’s even possible.

I was able to freeze these cookies without the chocolate drizzle in an airtight container so that all I had to do the day before the shower was drizzle them with chocolate.  Such a time saver!
Without the drizzle, they’re perfect with a cup of tea..but who would want it without the drizzle?!  They’re so much prettier that way!  And I don’t think anyone can pass up more chocolate…I know I can’t.
Print
Chocolate Chip Tea Cookies

yields about 3 dozen cookies

  • 2 cups flour
  • 1 cup butter
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 1 cup chocolate chips, pulsed in a food processor until they are fine pieces
  • 1/2 cup chocolate chips

Preheat the oven to 350ºF, and line baking sheets with parchment paper.

Cream the butter and sugar together until light and fluffy.  Add the vanilla and mix thoroughly.  Slowly add in the flour.  Fold in the cup of chocolate chip pieces.

Using a cookie scoop (1"), scoop into balls and place on a parchment lined baking sheet.  The cookies do not spread much, so don't worry too much about spacing them very far apart!  

Bake at 350ºF for 10-12 minutes.  Let cool on a wire rack.

At this point, you can freeze the cookies in an airtight container for several weeks-months.  Just allow to thaw out in the fridge overnight a day or two before you need them!

With the remaining 1/2 cup of chocolate chips, melt in the microwave at 30 second intervals, stirring in between.  Scrape into a plastic bag and snip off the corner.  Drizzle the melted chocolate over the cookies.  Allow the chocolate to harden and then serve.  

Store at room temperature in an airtight container.

https://cookingalamel.com/2011/06/chocolate-chip-tea-cookies.html