- 1/2 cup butter, softened
- 1/4 cup sugar
- 1 cup all-purpose flour
- 2/3 cup semisweet chocolate chips
- Confectioners' sugar, optional
- In a large bowl, cream butter and sugar until light and fluffy; gradually add flour and mix well. Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a wide indentation in the center of each ball; fill with five chocolate chips.
- Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks. Just before serving, dust with confectioners’ sugar if desired. Yield: 3 dozen.
Originally published as Chip-Topped Butter Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p74
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