Chocolate Melting Moments
Indulge in the richness of Chocolate Melting Moments, a decadent treat that lives up to its name by melting in your mouth with every bite. These delicate, buttery cookies are infused with cocoa for a velvety chocolate flavor and are sandwiched together with a luxuriously creamy chocolate filling. Featuring a melt-in-your-mouth texture thanks to cornstarch and a light, crumbly finish, these cookies are as beautiful as they are delicious, adorned with a classic ridged pattern. Ready in under 40 minutes with simple pantry staples, Chocolate Melting Moments are the perfect choice for a classy afternoon tea, a thoughtful gift, or a delightful dessert to elevate any occasion. Whether you serve them fresh or store them for later, these chocolate sandwich cookies promise pure joy with every bite.
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Recipe Information
Ingredients
- 250 grams Unsalted butter, softened
- 80 grams Powdered sugar
- 250 grams All-purpose flour
- 50 grams Cornstarch
- 40 grams Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 125 grams Butter (for filling), softened
- 250 grams Powdered sugar (for filling)
- 30 grams Unsweetened cocoa powder (for filling)
- 1 tablespoon Milk
Instructions
Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper.
In a large mixing bowl, beat the softened butter and powdered sugar with an electric mixer until light and fluffy.
Add the vanilla extract and mix to combine.
Sift in the all-purpose flour, cornstarch, and cocoa powder. Mix on low speed until the mixture comes together to form a soft dough.
Roll the dough into small balls (roughly 2.5 cm in diameter) and place them on the prepared baking trays, leaving about 2 cm of space between each ball.
Gently press each ball down with the back of a fork to create a ridged pattern.
Bake in the preheated oven for 10-12 minutes, or until the cookies are just set. Remove from the oven and allow the cookies to cool completely on the trays.
While the cookies are cooling, prepare the filling by beating the softened butter with powdered sugar and cocoa powder until smooth and creamy. Add the milk and mix until it reaches a spreadable consistency.
Once the cookies are fully cooled, spread or pipe a generous amount of the chocolate filling onto the flat side of one cookie. Sandwich it together with another cookie, ridged side out.
Repeat until all the cookies are sandwiched. Serve immediately or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 2 mg | 0% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 16.4 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 64 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
