Chocolate Melting Moments

Prep time: 10 Minutes
Cook Time: 12 Minutes
Yields: 20


  • 125g unsalted butter, room temperature
  • 80g (1/2 cup) icing sugar
  • 50g (1/3 cup) cornstarch
  • 30g (1/4 cup) unsweetened cocoa powder
  • 90g (2/3 cup) 1847 Cake and Pastry flour*
  • (optional) a splash (1 teaspoon) milk


  1. Pre-heat the oven to 350˚F.
  2. Prepare two baking trays with parchment or silicone tray liners.
  3. Using hand-held electric beaters, cream the butter for approximately 2 minutes until it is light and fluffy and pale yellow in colour.
  4. Add the icing sugar (at low speed so it doesn’t fly out of the bowl!) and continue to mix until creamy.
  5. Sift the cornstarch and cocoa powder over the butter mixture.
  6. Using a rubber spatula, fold in the cocoa powder and cornstarch into the mixture.
  7. The mixture may still be a little crumbly but use the spatula to press the mixture to the sides of the bowl to press in the dry ingredients.
  8. Once it’s completely combined, sift in the flour. Continue to use the rubber spatula to fold in the flour, using the same technique of pressing the mixture gently against the sides of the bowl to help it come together enough to make small balls of dough.
  9. If your mixture is too crumbly add that splash of milk until you are able to press the mixture gently between your hands to form small dough balls.
  10. Using a small (I use 1 tablespoon) cookie scoop, portion the dough into 20 balls.
  11. Gently roll the dough in your hands until it is round. Place on baking tray and gently press with the tines of a fork to flatten slightly. They may crack a little, that’s fine – just press them together with your fingers, they’ll be ok in the oven.
  12. Bake at 350˚F for 12 minutes.
  13. Remove from over and allow to cool on trays for approximately 5 minutes.
  14. Use an offset spatula to remove the cookies from the tray and allow to cool on a wire rack.
  15. Once the cookies are completely cool, dip them in some melted chocolate. Place on a baking tray covered in parchment to set in a cool place.

by Mardi Michels

Recipe Notes
* Cake and Pastry flour is simply very fine textured all-purpose (plain) flour. It is NOT self-rising (self-raising) flour.