My boys refuse to eat anything that doesn’t look like chocolate. On reading the description it is said that these melting moments are similar to yet another version of cookies called the Mexican wedding cakes. Both the cookies are round balls, dusted with confectioners sugar. And both are butter based that gives that melt in the mouth taste. The only difference between the both is that ground nuts are used in Mexican Wedding Cakes, while cornstarch is used in melting moments…how delicious. My next venture will surely be Mexican wedding cake, or maybe I have already made it without knowing the name.
We were off to our sis-in-laws place for pongal and just came back. I baked a huge batch of four different cookies for them. Everybody loved and were so amazed that those were homemade. These melt in the mouth cookies were so much of a hit and my kids loved it. Especially the sugar dusted on the top made these so delicious to munch on.
Eggless Chocolate Melting Moments Recipe
All purpose flour / Maida – 1 cup
Cornstarch / Cornflour – 1/2 cup
Powdered Sugar / Icing Sugar – 3/4 cup
Butter – 3/4 cup(in room temperature)
Cocoa powder – 2 tsps
Icing Sugar for dusting – 2 tbsp
How to bake Melting Moments:
In a bowl, sieve the flour cornflour and cocoa powder together. In another bowl, cream the sugar and butter together well till it becomes soft and fluffy. Then add the flour the butter slowly and mix well. The dough will be soft and easy to handle.
Pre heat the oven at 185 Deg C, grease a baking tray and drop in balls of the dough on the greased tray.
Bake the cookies at 185 C for 15 mins. Once done check and make sure it’s cooked. Bake for another 5 mins and allow to cool. Sometimes it may take another 10 more minutes.
Let it cool completely before removing from the tray and dusting with some icing sugar.
Once it’s cooled the sugar gets into the cookies and you get that soft melt in the mouth taste.