•1 cup flour
•1/2 cup corn starch
•1/2 cup confectioners' sugar
•3/4 cup (1-1/2 sticks) butter, cut into cubes
•1 teaspoon pure vanilla extract
•1 cup miniature chocolate chips
•Additional powdered sugar for coating (about 1 cup)
Line cookie sheets with parchment paper or Silpat baking pad.
In a small bowl, combine flour, corn starch, and confectioners' sugar. Set aside.
In a large bowl, cream butter and vanilla extract until smooth. Add flour mixture and begin mixing on low speed. Once mixture begins to get thick, increase speed to thoroughly mix until combined, scraping down sides. Scrape batter from beaters, and mix in chocolate chips with a large spoon.
Refrigerate dough for 1 hour to firm up. It's important that the dough be cold. When ready to bake, preheat oven to 350 degrees F.
Roll dough into 1-inch balls (no larger). Place 1-1/2 inches apart on lined baking sheet, and bake for 10 to 12 minutes until bottom edges just barely begin to turn brown. Do not over-bake. Cool on racks.
Pour powdered sugar into a bowl or plastic baggie. Shake chocolate chip meltaway cookies in powdered sugar. Store in an airtight container.