Chocolate Chip Filled Melting Moments
From girlieerin 15 years ago
- 30 minutes to make
- Serves 12
Elinor Klivans, the author of The Essential Chocolate Chip Cookbook, or perhaps her production team, had the good sense to include a heavenly reproduction of the Chocolate Chip Filled Melting Moment cookies. I couldn’t possibly resist the airy qualities of these treats. Read more Even full of sugar and butter they retain a light and delicate texture that screams Victorian tea party. So invite over Mrs. Havisham, Pip, and company and dig in. These cookies go quickly. Note: I actually doubled the filling in the below recipe. I’m a bit of a glutton when it comes to cookie filling. You can follow my example or not, but I’m definitely of the “more is best” camp when it comes to buttery icings. See less
Ingredients
- chocolate Chip Filled Melting Moments shopping list
- Adapted from Elinor Klivans’s The Essential chocolate Chip Cookbook published by Chronicle Books shopping list
- cookies shopping list
- 1/2 cup unbleached all-purpose flour shopping list
- 1/2 cup cake flour shopping list
- 3/4 cup cornstarch shopping list
- 1/2 teaspoon baking powder shopping list
- 1/4 teaspoon salt shopping list
- 3/4 cup unsalted butter, at room temperature shopping list
- 3/4 cup powdered sugar shopping list
- 1 teaspoon vanilla extract shopping list
- Filling shopping list
- 1/4 cup unsalted butter, at room temperature shopping list
- 3/4 cup powdered sugar shopping list
- 1 teaspoon vanilla extract shopping list
- 1/4 cup miniature semisweet chocolate chips shopping list
How to make it
- Position a rack in the middle of he oven. Preheat the oven to 300º F. Line 2 baking sheets with parchment paper.
- Make the cookies. Sift both flours, the cornstarch, baking powder, and salt into a medium bowl and set aside.
- In a large bowl, using an electric mixer on medium speed, beat the butter and powdered sugar until smooth and lightened slightly in color, about 1 minute. Stop the mixer and scrape the sides of the owl as needed during mixing. Add the vanilla and mix until blended. On low speed, add the flour mixture, mixing just until it is incorporated and a smooth dough forms.
- For each cookie, roll a level tablespoon of dough between the palms of your hands into a smooth ball. Place the cookies on the prepared baking sheets, spacing them 2 inches apart. Use a fork to gently flatten the cookies to 1 1/4 inch disks, leaving an impression of the fork tines. Bake the cookies one sheet at a time until the tops feel firm and the cookie bottoms are lightly browned, about 30 minutes; the tops of the cookies should not color. Cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
- Make the filling. In a medium bowl, use a wooden spoon to stir the butter, powdered sugar, and vanilla together until smooth. Stir in the chocolate chips.
- Turn half of the cooled cookies bottom side up, and use a thin metal spatula to spread a rounded teaspoon of filling evenly over each one. Place the remaining cookies right side up on the filing, and press gently.
- The cookies can be stored in a tightly covered container at room temperature for up to 5 days.
- You can read about more of my cooking adventures at ErinCooks.com.
The Rating
Reviewed by 10 people-
fantastic recipe bravo!!!!!! thank you
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Oh my, where did I put Pip's phone number?...Great post...:)
wynnebaer
in Dunnellon loved it
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they should be called "drooling" moments....cause I'm drooling over here!! Yum
jett2whit
in Union City loved it
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