Recently, we've adopted a new kid into our cookie family - her name is Cornstarch. She had me hooked when I first tasted the velvety texture of Alfajores. I now religiously bookmark any recipe that involves our new star child just so I work with that lovely silky taste again. The cookie recipe we've posted below is a great example of how cornstarch can really kick up a classic. Melted Moment Cookies come in many flavours, but we chose the Chocolate Chip-Filled variety as a starting point. Boy oh boy what a starting point.
When I made the original batch, I've got to tell you that we were a bit disappointed. Not in the flavour or texture - perish the thought! - but in the little itty bitty size of the cookies. Not to one to disappoint Mr. C (who would have eaten those little dots by the handful), I doubled the size of the next batch. The cookies came out big and crumbly - definitely not as delicate as the original - but, let's face it, we were never ones for dainty little baked goods.
Chocolate Chip-Filled Melted Moments
recipe adapted from The Essential Chocolate Chip Cookboook
Makes about 32 large cookies (or 16 sandwiched pairs)
1 cup unbleached all-purpose flour
1 cup cake flour
1 1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup unsalted butter, at room temperature
1 1/2 cup powdered sugar
2 teaspoon vanilla extract (if you want to live a little, try different extracts - almond, coffee, orange, etc)
1) Preheat to 300F. Sift the flours, cornstarch, baking powder and salt together in a small bowl.
2) With an electric mixer, mix the butter and sugar together until light and fluffy in a medium bowl. Add the extract and mix well (scraping down the bowl with a spatula when needed). Switching to a spoon, stir in the flour mixture until just incorporated.
3) Roll 1 teaspoon of the dough into balls and space them on your baking sheet. Flatten your dough down with a fork, making the diameter to be about 2 1/2 inches. Bake the cookies for about 25 to 30 minutes (The tops of the cookies should not brown). Cool fully before filling with icing.
1/2 cup unsalted butter, at room temperature
1 1/2 cup powdered sugar
2 teaspoon vanilla extract
1/2 cup mini chocolate chips
1) Beat the butter, sugar, and vanilla together with an electric mixer until smooth. Stir in chocolate chips.
2)Spread about 2 teaspoons of filling on half of the cookies. Squish the remaining cookies down gently into the filling. Enjoy with a large cup of milk.
Note: if you want to try the smaller version of the cookie, then simply half the recipe and make 1/2 teaspoons balls of dough instead of our 1 teaspoon rendition
this melted moment is brought to you by the letter "chocolate" and the number "chip"