Storm the Cassoulet

Chocolate Chip Lava Cookies

on October 8, 2013

COOKIE

Ingredients:

½ cup of Chocolate chips

1/2 cup or 1 stick of butter

1/2 cup each of granulated and light brown sugar

1 large egg

1/2 tbsp of vanilla extract

1 3/4 cups of flour

1/2 tsp of salt

1/2 tsp of baking soda

Method:

Preheat oven to 350 degrees. Spray a standard size muffin tin with cooking spray. Place 1/2 cup chocolate chips in a Ziploc bag, and seal shut. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Microwave for 30 seconds. Remove bag and flip, microwaving for an additional 10-15 seconds until all the chips are softened. Set aside to cool.

With an electric mixer, cream 1/2 cup or 1 stick of butter and 1/2 cup each of granulated and light brown sugar until light and fluffy, about 3-5 minutes. Add 1 large egg and 1/2 tbsp of vanilla extract and beat until well combined. Meanwhile, in a separate bowl, whisk together 1 3/4 cups (210 grams) of flour, 1/2 tsp of salt, and 1/2 tsp of baking soda. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips (1 cup) and stir to combine.

Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit, and place in the bottom of the muffin tin. 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 cookie. Scoop and flatten the remaining dough and place 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.

Serve with ice cream!

 

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