This recipe has been slightly modified with chocolate to make an ordinary melting moment cookie to a chunky chocolate chip melting moment cookie. When making this recipe, you may or may not use large chocolate chunks. My wife prefers small chocolate chips where I like large chunks of chocolate. The choice is yours.

In a pastry mixer, add the sugar and the butter. Mix with a whisk on a high speed for 3 minutes until the butter and sugar is creamed. Slowely add the eggs one at a time and then the vanilla essence. Mix in the sifted bakers flower and custard powder. This is the stage where you can add your chocolate chips, or wait until you have rolled a ball with the cookie dough and push the chocolate chips into the dough and re roll into a round ball shape. Push down on the ball of cookie dough with a fork until you have a half-flat shape. Bake the chocolate chip melting moment cookie in a pre-heated oven at 375 F for 7 to 8 minutes or until golden brown. Cool down the cookies. Take one cookie and spread a thin layer of jam and cream and place another cookie on top like a sandwich.

9 ounces butter

9 ounces sugar

4 egg yokes

½ teaspoon vanilla essence

5 ounces custard powder

1 pound, 9 ounces bakers flour

4 ounces chocolate chips

Time to make 1 hr Makes aprox. 20 cookies