Saturday, September 5, 2009


These little cookies were a blast to make. I liked the idea of the cookie dough-like center and the crumbly cookies book-ending the filling. These were really easy to make and made for such a pretty little presentation. I think they need a better name though - when I brought them to work I got a little tired of reciting the long awkward name to my coworkers. Suggestions?

Chocolate Chip Filled Melting Moments
Adapted from Elinor Klivans’s The Essential Chocolate Chip Cookbook

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

1/2 cup unsalted butter, at room temperature
1 1/2 cup powdered sugar
2 teaspoons vanilla extract
1/2 cup miniature semisweet chocolate chips

Position a rack in the middle of he oven. Preheat the oven to 300ยบ 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 rounded teaspoon 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 26 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.

Until incorporated.

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.


Kerstin said...

What cute little sandwich cookies, they look fantastic!

Gabriela said...

Ahem - I was one of the lucky recipients of these melt-in-your-mouth delicacies and I'm here to tell you they were so light and crispy that I thought I was biting into one of those meringue cookies - the kind that are baked until perfectly dry. These were more like a sweet explosion than anything else. Don't hate because I get to sample Elizabeth's baking prowess.

Tiffiny Felix said...

So cute! And they look devine! I love mini chocolate chips :)

Krista said...

They are cute! And I bet they taste awesome. Great recipe!

Victor Yu said...

They look so good, it is like eating a fancier version of oreos

Woody said...

I like cookies, a lot. These cookies were extra good.

Joelen said...

The idea of filling them with mini chocolate chips and frosting is divine! What a great little cookie!