Chocolate Chip Lava Cookies Are an Easy Thanksgiving Dessert [RECIPE]
Last night I had to make some cookies for my
son boyfriend to take to his school work Thanksgiving party, and they came out so good, I’m going to make them again for the family on Thanksgiving…and probably again for Christmas.
I originally came across this recipe for Chocolate Chip Lava Cookies on a random blog, and though I made a few minor changes, for the most part, the recipe is the same.
And it’s AWESOME.
They are basically chocolate chip cookie muffins stuffed with delicious chocolate. I KNOW.
Duzzy couldn’t resist, so we had a couple while they were still warm, and with a little vanilla bean ice cream, I’m pretty sure it transports you right to heaven.
Chocolate Chip Lava Cookies
1/2 cup (1 stick) butter, softened
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1/2 tbls. vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/8 cup milk or heavy cream (use what you have)
1 (11.5 oz) bag chocolate chips (I bought one bag each of milk and dark Ghirardelli chips, because I wanted a little of each flavor)
1. Preheat oven to 350 degrees. Place 1/2 cup chocolate chips over a double boiler to melt. Stir the chips occasionally to make sure they don’t burn. Add the milk and stir until it’s all well combined. If you did what I did and added too much milk, just add more chocolate chips until it’s a nice silky even consistency. It’s all gonna be okay.
(Note: To make a double boiler, I put about a cup of water in a small saucepan, and then put a slightly larger Pyrex bowl on top of that. The chocolate goes in the Pyrex. The water should not touch the top bowl, and you just want the water to simmer – not BOIL. Make sure not to get any water in the actual chocolate or it will get all kinds of gross.)
Pour the chocolate into a Ziploc bag and let it cool in the fridge while you make the cookies.
2. With an electric mixer, cream the butter and sugars until light and fluffy, about 3-5 minutes. (Save the butter wrapper!) Add egg and vanilla and beat until well combined. Meanwhile, in a separate bowl, whisk together the flour, salt, and baking soda. Add to the wet ingredients and beat on low speed until just combined. Add 1 cup of chocolate chips and stir to combine.
Now the fun part!
3. Use the empty butter wrapper to grease the mini muffin tin (or use cooking spray.) Using half the cookie dough, scoop about 1 tbsp of dough, and flatten it out in the bottom of the greased muffin cups. You should be able to make 24 cookies.
4. Cut a small tip in the corner of the Ziploc bag, and gently squeeze a little circle of chocolate over the cookie. Scoop and flatten the remaining dough in your hand and place on top of the chocolate layer. Bake at 350 for 15-20 minutes, until the edges are just browned. If you don’t have non-stick bakeware, 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.