When your career is about creating new recipes, your kitchen becomes a busy lab and at times take over your life and memory. Yes, your memory becomes weak and you forget about your favorite recipe, the recipe that made you scream “WOW!” like this forgotten Chocolate Melting Moments recipe.
Making Chocolate Melting Moments.
I forgot all about its tantalizing taste, how it felt melting in my mouth, and the smile it drew on lips. These cookies were made on a regular basis but that’s long time ago. Today and while browsing the internet, I saw it, and it felt like meeting an old dear friend.
Suddenly, I remembered why I never made these cookies again. Well, it’s embarrassing to share this but I did manage to finish a whole batch on my own once. Forgive me, I won’t be able to tell you the time it took me to consume it because that is beyond embarrassing. To avoid such incidents, these cute looking and dangerous cookies were no longer baked.
Things you have to keep in mind while making Chocolate Melting Moments, use the best butter. Butter is the star of this recipe, besides the chocolate. Do not skip the cornstarch, it is the ingredient that creates great texture and makes chocolate melting moments melt in your mouth.
Another two interesting things about Chocolate Melting Moments. One it tastes even better the next day, second, you can keep it up to a week in an airtight container at room temperature, of course, these cookies never made it that long in my house.
Follow me on Instagram, and if you happen to make any of my recipes, please post the picture and mention me in your post, or use this hashtag #munatycooking. I would love to see your creation.
As for my recipe, here you go!
Chocolate Melting Moments
- ¼ cup corn starch
- 2 tablespoon unsweetened cocoa powder
- ½ cup + 2 tablespoon all-purpose flour
- 3 tablespoon confectioners’ sugar
- ½ cup butter at room temperature
- ½ teaspoon vanilla
- Preheat oven to 350F/180C. Place parchment paper on a baking pan.
- In a bowl add the butter, beat until fluffy and light in color.
- Add the sugar, vanilla, and beat until well combined.
- Sift together cocoa powder, flour, and cornstarch add it to the previous mixture, mix well.
- Cover and place the dough in the fridge for one hour.
- Make 16 balls from the dough, roll the balls between your palms but try to form the balls quickly to prevent it from melting in your hands.
- Press the balls down gently using a fork. Bake for 11 minutes on the middle rack.
- Let the cookies cool while in the baking pan since it’s fragile when hot and will break if touched.
- After 5 minutes place the cookies on cooling rack to cool completely.
- Roll the cookies in confectioners’ sugar.
- Try not to chew these cookies, place the cookie in your mouth and let it melt.