Chocolate melting moments

10 or more


Average: 4 (1 vote)


250g unsalted butter
1 teaspoon vanilla essence
1 cup (160g) icing sugar, sifted
1 ¾ cups (260g) plain flour, sifted
¼ cup (25g) cocoa, sifted

Mocha Filling
50g dark chocolate
20g butter
1 cup (160g) icing sugar
1 teaspoon vanilla essence
2 tablespoons hot coffee

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat oven to 180°C. Line 2 baking trays with baking paper. Beat butter and vanilla essence together with an electric mixer until creamy. Add icing sugar and continue to beat until pale and well combined. Add flour and cocoa and mix to combine.

2. Roll 2 teaspoons of dough into balls and place on prepared trays. Press centre of each ball with ball of thumb to make indentation. Bake for 12 minutes, until set.

3. Meanwhile prepare Mocha Filling. Melt chocolate and butter in a small heavy-based saucepan on low, stirring constantly. Stir in icing sugar, vanilla and enough coffee to make a smooth filling. While cookies are still warm, spoon filling into centres. Cool completely on wire racks.