Chocolate Melting Moments are the best chocolate cookies I’ve ever tasted! They are intensely chocolatey and melt in the mouth!
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.
More cookie recipes
- 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
I know you’ll love these Chocolate Melting Moments. Don’t forget to share your creations by tagging @FabFood4All on social media. I love to see my recipes come to life! Better still leave me a comment below as it’s great to have feedback which also helps others.
Pin these chocolate cookies for later!
Chocolate Melting Moments
- 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
- 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.