Today I have updated my Chocolate Melting Moments recipe with some better photographs as it really did deserve better than my amateur attempt from years ago!
When I left college it wasn’t any of the teachers I was going to miss but my regular fix of Chocolate Melting Moments that weighed heavy on my heart. So on the last day of college, my friend and I went cap in hand to the cafeteria and explained our predicament to the catering ladies. They were so flattered that the recipe was retrieved and would you believe it has sat in my recipe box all these years untouched until now!
The original recipe was for a catering sized amount and had no cooking time, plus the recipe just called for sugar and flour. Hence I have changed these to self-raising and caster and after some experimenting came up with an optimum cooking time. All my guinea pigs (human not fluffy) have been delighted with the results and preferred them to a recipe that I had tried out a few weeks ago from the internet.
The cookie dough balls are pressed with a fork and decorated with chocolate.
For more cookie recipe inspiration you might like to check out the following recipes from the blogging community:
- Crispy Clementine Cookies
- Hallon Cookies
- Crunchy Peanut Butter Cookies with Zesty Orange & Oats
- White Chocolate & Pecan Cookies
- Speculoos Crumble Cookies
- Peanut Butter Cup Cookies
- Butter Chocolate Chip Cookies
- Coconut Cranberry Oatmeal Cookies
- Vegan Oaty Cranberry & Coconut Cookies
- Old Fashioned Nut Butter Biscuits
Why not pin for later?
Chocolate Melting Moments
Ingredients
- 100 g / 4oz Butter softened or margarine
- 100 g / 4oz Caster sugar
- 100 g / 4oz Self raising flour
- 25 g / 1 oz Cocoa powder preferably Bournville
- 20 Chocolate chips/pieces optional
- Plate of porridge oats for coating
Instructions
- Pre-heat the oven to 175°C.
- Grease 2 baking sheets.
- Cream the butter/margarine and sugar together with an electric whisk until pale.
- Using a wooden spoon, mix in the sifted flour and cocoa until they form a paste.
- Shape into small walnut sized balls (should make 15 - 20). I use a couple of teaspoons but you can just use your hands if you wish.
- Roll the balls in the plate of oats to coat.
- Place the balls on the baking sheets and press down with a fork on each one.
- Decorate with a chocolate chip if wished.
- Put in the oven and bake for 14 - 15 minutes.
- When ready leave for a minute and then transfer the biscuits with a palette knife to a wire rack.
Janice
I love the look of these cookies., all the good things to eat in there!
Camilla
Thanks Janice, we love them too:-)
Mark Whittaker
They look delicious , definitely next on my baking project list . I love the way you’ve presented them , a great little gift to take round to neighbours when we visit over Christmas (along with a bottle obviously)
Camilla
Thanks Mark, they are truly wonderful and would make an excellent Christmas gift:-)
Robert Price
I.m a chocolate fiend
Kelly Hanson
Wow, they look amazing! Am defo going trying this recipe!
Camilla
Thanks Kelly, I’m sure you’ll love them:-)
Margaret Gallagher
Delicious who could resist such beauty and taste
Camilla
Thank you Margaret:-)
Sarah Roberts
These look amazing, i’m definitely going to try and make these! yum x
Camilla
Thanks Sarah, I’m sure you’ll love them-)
Dr Martin Huang
This is good to send as a gift too.
Izabela
That looks so delicious that I think I will actually bake it tonight!
Camilla
Excellent Isabela, enjoy:-)
Helen at CAsa Costello
Aw I bet those catering ladies still think about the student that asked for their recipe! Thanks so much for adding my cookies. Feel free to add these to #BakeoftheWeek if you have time x
Camilla
Thanks Helen, not sure I’ll have time as rather a lot on at moment what with missing Moet.