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Chocolate Chip Tea Cakes


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Chocolate Chip Tea Cakes 0 Picture


  • 1 cup (2 sticks) butter, softened
  • 1/2 cup sifted powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups Gold Medal All-Purpose Flour
  • 2/3 cup finely chopped nuts
  • 2 cups (12-oz package) Nestle Toll House Semi- sweet chocolate morsels, divided


Servings 5


Step 1

BEAT butter and powdered sugar in large mixer bowl until creamy. Beat in vanilla. Gradually beat in flour and nuts. Stir in 1 ½ cups morsels. Roll dough into 1-inch balls; place on ungreased baking sheets.

BAKE in preheated 350°F. oven for 10 to 12 minutes or until set and light golden brown on bottom. Cool for 2 minutes on baking sheets; remove to wire racks to cool completely.

MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 30 seconds; knead. Microwave at additional 10 to 20 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cookies. Chill cookies for about 5 minutes or until chocolate is set. Store at room temperature in airtight containers. YOU MIGHT WANT TO ADD 1-3 TSP BUTTER TO THE CHIPS TO HELP KEEP THE DESIGN ON THE COOKIE!

Note: For a spicier cookie, add 2 to 1 ½ teaspoons ground cinnamon to flour before adding to butter-sugar mixture.

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