Chocolate Melting Moments
If you’re looking for a cookie that truly lives up to its name, these Chocolate Melting Moments are exactly that. They’re rich, buttery, chocolatey, and so delicate that they practically melt in your mouth with every bite. Thanks to cornstarch and plenty of butter, these cookies have an incredibly light, crumbly texture that’s hard to resist.
I first made these cookies years ago, and after taking one bite I remember thinking, “Wow!” Somehow, the recipe got buried among hundreds of others, and I completely forgot about it until recently. The moment I baked them again, I remembered exactly why they had become one of my favorites.
They’re simple to make, keep well for several days, and taste even better the day after baking. Whether you’re making them for the holidays, serving them with tea or coffee, or simply satisfying a chocolate craving, these cookies are guaranteed to disappear quickly.
Why You’ll Love This Recipe
While Testing This Recipe
These little tips helped me get the best results:
- Use good-quality butter, since it’s one of the main flavors in these cookies.
- Don’t skip the cornstarch—it gives the cookies their delicate melt-in-your-mouth texture.
- Mix the dough just until combined to keep the cookies tender.
- Let the cookies cool completely before storing them in an airtight container.
- These cookies become even more flavorful the next day.
Frequently Asked Questions
Can I make these ahead of time?
Yes. They’re actually even better the day after baking.
How should I store them?
Keep them in an airtight container at room temperature for up to one week.
Can I freeze them?
Yes. Freeze the baked cookies in an airtight container for up to 2 months.
Why are they called Melting Moments?
Because of their delicate, buttery texture that practically melts in your mouth.
Chocolate Melting Moments
Ingredients
- 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
Instructions
- 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.
Notes
- Use good-quality butter, since it’s one of the main flavors in these cookies.
- Don’t skip the cornstarch—it gives the cookies their delicate melt-in-your-mouth texture.
- Mix the dough just until combined to keep the cookies tender.
- Let the cookies cool completely before storing them in an airtight container.
- These cookies become even more flavorful the next day.
Nutrition
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I want to reach into the screen and grab one! They look scrumptious!
Heheheh! I would love to send you some, but better, I’d love to have you over to my house and chit chat too 🙂
Now if eating a whole batch isn’t a fabulous endorsement, I don’t know what is!!! I need to try this terrific recipe—pinning to save 🙂
Thank you Liz 🙂
Can these be frozen? Also, if they turn out well for me, may I enter them in a cookie contest?
Hi Sandy, I didn’t freeze these cookies before, but it can stay at room temp for a while. You can enter the contest if you give my blog credit 🙂