photo left: Joy Uyeno , photo right: Giulia Doyle
It’s time for another installment of Be My Guest. This time I have the honour of welcoming Joy from the lifestyle blog Frock Files. Originally from Hawaii, but now living in New England, Joy is an all-round talented blogger that excels at sharing small bits of happiness with her readers – be it fashion, food, crafts or inspirational thoughts. Joy also works as a freelance stylists and photographer. While I’ve never met Joy in person, she gives off the vibe of being the nicest person, and if email communication is an indicator, then she really is. I look forward to meeting in person one day.
photo left: Joy Uyeno , photo right: Giulia Doyle
It being the holiday season, Joy chose these Chocolate Chip Filled Melting Moments:
As the holidays approach, I’m always on the lookout for simple recipes to give as gifts. These meltaways are perfect: impressive to look at (and eat!) but easy to whip up.
I have to agree, they were simple to make and a big hit at our house. The high amount of corn starch called for in the recipe surprised me at first. But after a bit of research I realized that it’s often used to get the fine and crumbly texture of a shortbread or sablé cookie, which is also the reason this recipe calls for cake flour.
photo left: Joy Uyeno , photo right: Giulia Doyle
Thank you Joy for joining me today – this recipe is a perfect edible gift for all the parties you might be invited to. Or make a batch or two for the teachers, school bus drivers and your helpful neighbour!
Ingredients
- For the cookies:
- 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, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For the filling:
- 1/4 cup unsalted butter, at room temperature
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
Instructions
- To make the cookies:
- Preheat oven to 300°.
- Sift both flours, cornstarch, baking powder, and salt together into a medium bowl. Set aside.
- Using an electric mixer, beat together butter and sugar at medium speed until smooth. Scrape sides as needed. Mix in vanilla until blended. Decrease mixer speed to low and add flour mixture. Mix just until combined and a smooth dough has formed.
- Use about 1/2 tablespoon of dough for each cookie. Roll each into a ball and place about 2 inches apart on lined baking sheets. Flatten each with a fork to about 1 & 1/4 inches in diameter.
- Bake sheets one at a time until the bottoms of the cookies begin to brown, about 25-30 minutes. The tops should not change color. Cool on pan for about 10 minutes, then transfer to wire racks to cool completely.
- To make the filling:
- Stir together butter, sugar, and vanilla until smooth. Stir in chocolate chips.
- Turn half of the cookies over and spread about a teaspoonful of filling on each. Place the remaining cookies on top of the filling. Press gently.
Notes
I replaced the cake flour with regular flour and they turned out just fine. Using cake flour might give you an even finer texture.
