Melting Moments Cookies Recipe

Makes: 15

Ingredients:
6 oz (175 g) butter (softened)
¼ cup (50 g) sugar
1 tsp vanilla extract
1 cup (125 g) all-purpose flour
3 tbsp (25 g) cornstarch
¼ cup (25 g) cocoa powder (sifted)

For the filling:
4 oz (100 g) good quality chocolate (broken into pieces)
2 tbsp heavy cream

Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. Place the butter, sugar, and vanilla extract in a bowl; beat with an electric mixer, whisk, or wooden spoon.

Sift the flour, cornstarch, and cocoa powder into the mixing bowl. Using a metal spoon, fold them into the mixture until the ingredients are well combined.

Using a teaspoon, spoon 15 dollops, each about 1” (2.5 cm) round, onto the baking sheets, so you have 30 in total. Allow room between the cookies, since they will spread while cooking.

Bake for 12–15 minutes, or until the cookies are just starting to become dark around the edges. Remove them from the oven and leave to cool slightly before moving to a cooling rack.

Place the chocolate and cream in a heat-proof bowl over a saucepan of simmering water. Stir them until they have melted. Remove from the heat and leave to cool completely.

Using a palette knife, spread the filling on the flat side of half of the cooled cookies and sandwich each one with one of the remaining cookies.

Chef’s Tip:
For a perfect, professional finish, use a piping bag with a star-shaped nozzle in Step 3. See page 123 for tips on how to make your own piping bag.