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Chocolate Melting Moment Cookies


Chocolate Melting Moment Cookies

Chocolate Melting Moment Cookies

S. Wongkaew

Melting moment cookies literally melt in your mouth. What gives them their texture is the addition of a little cornstarch, also known as "cornflour" in Australia.

These chocolate melting moments are filled with a creamy vanilla icing and then sandwiched together. For something a little bit different I sometimes substitute the vanilla with peppermint essence or orange zest.


  • 250g butter, at room temperature
  • 2/3 cup of icing sugar
  • 1 1/3 cup of all-purpose flour
  • 1/3 cup cornstarch
  • 1/2 cup of unsweetened, cocoa powder
  • Filling
  • 3 tbsp of butter, at room temperature
  • 1/3 cup of icing sugar, sifted
  • 1/4 tsp of vanilla essence
  • Extra icing sugar for dipping fork
  • Makes approx. 25


  1. Pre-heat the oven to 350F. Line a baking sheet with baking paper. Set aside.
  2. Use an electric mixer to combine the butter and 2/3 cup of icing sugar in a large bowl until pale and fluffy.
  3. Sift together the plain flour, cornstarch and cocoa powder together into a separate bowl. Add half of the flour mixture to the butter mixture and beat on low speed until just combined.
  4. Repeat with the remaining flour mixture until just combined.
  5. Roll heaped teaspoonfuls of dough into balls. Place on the lined trays about 1 1/2" apart.
  6. Dip the end of a fork into extra icing sugar and press down lightly on top of each ball to flatten it to a disc.
  7. Bake in the oven for 12-15 minutes. Remove from oven and transfer to a wire rack to cool. Repeat with remaining dough.
  8. To make the icing filling, use electric mixer to beat the butter, icing sugar and vanilla essence in a medium bowl until pale and creamy. Spread 3/4 tsp of the icing over the base of half of the biscuits. Gently sandwich together with the remaining biscuits.
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