Chocolate Chip Filled Melting Moments
Why I Love This Recipe
Adapted from Elinor Klivans’s The Essential Chocolate Chip Cookbook published by Chronicle Books
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. 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.
You can read about more of my cooking adventures at ErinCooks.com
Ingredients You'll Need
Cookies
1/2 cup unbleached all-purpose flour
1/2 cup cake flour
3/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
Filling
1/4 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips
Directions
Position a rack in the middle of the 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 bowl 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.
