Awesome Melting Moments

The name says it all: these little chocolate cookies dissolve on the tongue like buttery, cocoa-scented sand. They sit squarely in shortbread territory, rich with butter, barely sweet, with deep cocoa flavour running through.

The magic ingredient is cornflour. Folded in alongside the plain flour, it lowers the gluten and gives the cookies their signature crumbly, melt-away texture rather than a chewy or crisp bite. Cream the butter, sugar, and vanilla until pale and fluffy first, because that aeration keeps the cookies light despite all the butter.

Use a metal spoon to fold the sifted dry ingredients in gently. Overworking the dough develops gluten and toughens what should be tender. Dollop teaspoons onto lined trays and bake just until the edges barely darken, around twelve to fifteen minutes. They feel soft straight from the oven and firm up as they cool.

Sift the cocoa with the flour so it disperses evenly without lumps.

Chef Tips

• Don’t overbake. Pull them the moment the edges take colour, or they lose that tender crumb.
• Let them cool on the tray a few minutes before moving them; they’re fragile while warm.
• Sift the dry ingredients so the cocoa and cornflour distribute evenly and the dough stays smooth.

Variations

• Sandwich pairs together with chocolate ganache or buttercream for a classic melting-moments finish.
• Leave out the cocoa for plain vanilla cookies, or add a little espresso powder for mocha depth.
• Dust the cooled cookies with icing sugar for a snowy finish.