Ingredients for Russian Tea Cakes With Chocolate
- Butter
- Icing Sugar
- 1 teaspoon pure vanilla extract
- Nuts
- 2 cups all-purpose flour
- 2 cups semi-sweet chocolate chips (1 ½ cups in the dough, ½ cup for drizzling)
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How to Make Russian Tea Cakes With Chocolate
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 teaspoon pure vanilla extract.
- Gradually add 2 cups all-purpose flour, mixing until just combined. Be careful not to overmix.
- Stir in 1 ½ cups semi-sweet chocolate chips.
- Roll dough into 1-inch balls and place them on ungreased baking sheets, leaving some space between each ball.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Melt the remaining ½ cup of chocolate chips and drizzle over the cooled cookies.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
324g
Fat
294g
Carbs
51g
