Monday, March 17, 2014

Lava Chocolate Chip Cookies

   You know that feeling where you bite into a warm chocolate chip cookie, and just by chance you bite into the middle of a chocolate chip? You know, the one that fills your mouth with warm, silky smooth chocolate that makes you want to stay in that moment, right then and right there? Well that is the exact thing you will experience as soon as you bite into this cookie. I mean, of course you can still bite into a warm chocolate chip, but the middle is where the party is at!

   You know, I was actually pining to make this chocolate sugar cookie recipe and realized I didn't have any cocoa powder. So what do I do? Go on Pinterest, of course! And looking through my desserts board, I found this lovely recipe that is a chocolate haven.... Plus I had everything to make it in my kitchen! Soo, off I went onto making this recipe!

   From what I have gathered, this cookie dough recipe is just one of many variations of the "perfect" cookie dough recipe everyone seems to have, just baked in muffin tins with melted chocolate chips in the middle. So, if you are in a hurry or if you are not too good with making cookie dough (it is okay, I cannot seem to make icing to save my life), then you can substitute for a store-bought mix.

   The cookie dough does not have to be rounded or anything when placed in the muffin tins. It will flatten out during the baking process, as cookies do. Just make sure the dough covers the entire bottom of the muffin pan, otherwise you might get a lava-mess when trying to remove the cookies! With a regular sized muffin pan you can use a portion scoop (about 2 Tbsp) , and a small spoon (about 1 Tbsp) for miniature muffin pans.

   For the mini muffin pans, bake the cookies, 8-10 minutes. For the regular muffin pans, bake as long as the directions require, or until the edges are a golden brown. Pull them out too early, and your cookies will fall apart, but pulling them out after being in to long and, get hockey pucks. The gooey cookies might sound good, but its a heck'va mess to clean up! And if they are made just right...that is where the amazement is.



1/2 cup (1 stick) Butter, softened
1/2 cup Brown Sugar, packed
1/2 cup Sugar
1 large Egg
1/2 Tbsp Vanilla
1 3/4 cups Flour
1/2 tsp Salt
1/2 tsp Baking Soda
1 bag Chocolate Chips


1. Preheat oven to 350 degrees F. Spray a normal sized muffin pan with cooking spray. Place 1/2 cup chocolate chips in a Ziploc bag, and seal shut, and place in a microwave with the chips making only a single layer. Microwave for 30 seconds, then flip, microwaving for an additional 10-15 seconds until all the chips are softened. Set aside to cool.

2. Cream the butter and both sugars until light and fluffy. Add egg and vanilla and beat until well combined. Set aside. In a separate bowl, whisk together the flour, salt, and baking soda. Add to the wet ingredients a little at a time and mix until combined. Add the remaining chocolate chips and stir to combine.

3. Using half the cookie dough, scoop 1.5-2 tbsp of dough, and place in the bottom of the muffin pan, flattening it out to cover the bottom. Repeat for a total of 10 cookies. Cut a small tip in the corner of the Ziploc bag, and gently squeeze a layer of chocolate over the middle of the cookie. Scoop and place  the remaining dough on top of the chocolate layer. Bake at 350 for 15-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.