CHOCOLAVA COOKIES
"This fudgy cookie flattens and crackles open during baking, hence the lava reference." An awesome chocolate fudge cookie recipe by Julie Van Rosendaal.
Provided by Izzy Knight
Categories Dessert
Time 45m
Yield 24 ball
Number Of Ingredients 10
Steps:
- preheat oven to 350 degrees F.
- Line cookie sheets with parchment paper.
- In large bowl, combine flour, sugars, cocoa, baking powder, and salt, breaking up any lumps.
- Stir in butter until mixture is combined and crumbly.
- Add egg whites and vanilla, stir by hand until dough comes together.
- Place a few tablespoons of icing sugar in shallow dish.
- Roll dough into 1 1/2 inch balls, then roll in icing sugar to coat.
- Place 2 inches apart on cookie sheets.
- Bake 12 to 14 minutes.
- Cool.
Nutrition Facts : Calories 95.5, Fat 2.2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 64.2, Carbohydrate 17.7, Fiber 0.5, Sugar 11.3, Protein 1.5
CHOCOLATE CHIP LAVA COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, vanilla extract, canola oil, granulated sugar, kosher salt, large egg, cornstarch, all-purpose flour, semi-sweet chocolate chips, chocolate truffles
Provided by Rie McClenny
Categories Desserts
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the butter, vanilla, canola oil, sugar, and salt and beat with a hand mixer until smooth.
- Add the egg and mix until well incorporated.
- Add the cornstarch, flour, and chocolate chips. Using a spatula, mix well until fully combined.
- Cover the dough with plastic and chill in the fridge at least 30 minutes to overnight
- Grease a 6-cup muffin tin with nonstick spray. Divide the cookie dough into 12 portions. Take one and line the base and sides of a cup. Repeat with the remaining cups.
- Fill each cookie cup with a chocolate truffle.
- Take another portion of cookie dough, flatten with your fingers to create a 2-inch (5-cm) circle. Place the circle over the top of the filling, and press down the edges to make sure it seals to the other dough. Repeat with the remaining cookies.
- Chill in the fridge for 30 minutes.
- Preheat the oven to 375˚F (190˚C).
- Bake for 15 minutes or until the edges are golden brown. Remove from the oven until cool to the touch, for 5 minutes.
- Enjoy!
Nutrition Facts : Calories 394 calories, Carbohydrate 54 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, Sugar 27 grams
CHOCOLATE CHIP LAVA COOKIES
Like lava cake? Celebrate chocolate with this deep-dish version of America's favorite cookie.
Provided by David Venable
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 F.
- Lightly grease a 12-cup muffin pan with oil spray.
- Place 2/3 cup of the chocolate chips into a microwave-safe bowl and melt the chocolate chips, in 30-second intervals, until completely melted. Set aside.
- Combine the flour, salt, baking soda, and baking powder in a small bowl. Set aside.
- Cream together the butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment.
- Add the egg and vanilla and mix until well blended. Add the flour mixture and mix until just combined.
- Pour the remaining chocolate chips into the bowl and mix until they're evenly distributed.
- Place 2 tablespoons of the cookie dough into the bottom of each prepared muffin cup.
- Press down on the cookie dough to flatten it, creating a small well in the middle.
- Place 1 tablespoon of the melted chocolate over each flattened dollop of cookie dough.
- Refrigerate the cups for 3 to 4 minutes.
- Scoop 2 more tablespoons of the cookie dough on top of each of the refrigerated cups and press around the edges to seal the melted chocolate in the middle.
- Bake on the bottom rack of the oven for 23 to 25 minutes, until golden brown.
- Remove the cookies from the oven and run a knife around the edges of each cup to loosen them from the pan.
- Let cool for 15 minutes, and then carefully remove the cookie cups by inverting the muffin pan onto a cookie sheet. Serve immediately with vanilla ice cream.
Nutrition Facts : Calories 419 kcal, Carbohydrate 60 g, Cholesterol 43 mg, Fiber 3 g, Protein 5 g, SaturatedFat 12 g, Sodium 207 mg, Sugar 38 g, Fat 20 g, ServingSize 10 cookies (10 servings), UnsaturatedFat 0 g
CHOCOLATE-CHOCOLATE CHIP HALVA COOKIES
Double the chocolate, double the fun, right? Well, here the fun--and the flavor--have been amped up with toasty-sweet halva swirled right into the batter. Topped off with some flaky sea salt, these cookies are all-around magic.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F.
- Whisk the flour, cocoa powder, baking soda and fine salt in a medium bowl.
- Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat until just combined; add the vanilla. Reduce the speed to low and add the flour mixture in 2 batches, mixing until everything is incorporated before adding the next batch. Add the chocolate chips and beat until combined. Turn off the mixer and add the halva. Gently beat on "stir" until just combined and the dough looks a bit crumbled and swirled (this will take only 5 to 6 turns on the mixer); do not overmix or it will lose the swirl effect.
- Drop about 2 tablespoons dough per cookie (a 2-ounce ice-cream scoop works nicely here) onto 2 baking sheets, spacing the cookies about 1 inch apart (you should have 12 cookies per sheet). Sprinkle the tops of the cookies with the sesame seeds and sea salt.
- Bake until the cookies are set on the bottom and top, 8 to 10 minutes. Let the cookies sit on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely, about 30 minutes. Store in an airtight container for up to 1 week.
WORLD'S BEST CHOCOLATE CHIP COOKIES
There's not much to say...the name says it all. These are better than Toll House in our book. I make these every Christmas and it is my standard Chocolate Chip Cookie.
Provided by Karen..
Categories Dessert
Time 27m
Yield 6 dozen cookies, 72 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cream sugars and butter.
- Add vanilla and eggs and mix well.
- Combine dry ingredients together and gradually add to creamed mixture.
- Stir in chips and nuts.
- Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
- Bake for 10 to 12 minutes.
CHOCOLATE CHIPPER LAVA COOKIES
These molten muffin like chocolate chipper cookies are so chewy and chocolaty they will make every chocolate lover swoon with delight and some might even overdose on chocolate deliciousness!(is that even a word? These taste like the Red Lobster Dessert. I hope you enjoy these cookies as much as I do- I'm out of chocolate rehab...
Provided by Pat Duran
Categories Chocolate
Time 30m
Number Of Ingredients 10
Steps:
- 1. Pre-heat oven to 375^. Spray or grease 24 muffin wells or use cupcake liners in the well and spray those too.Set aside.
- 2. Combine sugar, shortening , milk and vanilla in large mixer bowl. Beat at medium speed until light and fluffy. Beat egg into creamed mixture.
- 3. Combine flour,salt, and baking soda. Mix into creamed mixture until just blended. Stir in just the chocolate chips not the Dove chocolate.
- 4. Cover bottom of muffin well or paper liner with cookie dough. Place 1 Dove chocolate in center and cover with 1 Tablespoon or so of dough and seal in the Dove chocolate.
- 5. Bake 11-12 minutes for nice chewy cookies. Cool in pan foe 6 minutes and remove to cooling rack to cool slightly. Serve on a plate with a side of ice cream on top or on the side. Drizzle with chocolate syrup. Indulge!!
CHEWY CHOCOLATE CHIP COOKIES
Enjoy these chewy chocolate chip cookies with a cup of tea. If you have time, leave the dough overnight for the best flavour and texture
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Yield Makes 12
Number Of Ingredients 7
Steps:
- Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
- For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
- Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
- Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 299 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
CHOCOLATE CHIP LAVA COOKIES RECIPE - (4.3/5)
Provided by davidv
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan with oil spray. Place 2/3 cup of the chocolate chips into a microwave safe bowl and melt the chocolate chips, in 30 second intervals, until completely melted. Set aside. Combine the flour, salt, baking soda, and baking powder in a small bowl. Set aside. Cream together the butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment. Add the egg and vanilla and mix until well blended. Add the flour mixture and mix until just combined. Pour the remaining chocolate chips into the bowl and mix until they're evenly distributed. Place 2 Tbsp of the cookie dough into the bottom of each prepared muffin cup. Press down on the cookie dough to flatten it, creating a small well in the middle. Place 1 Tbsp of the melted chocolate over each flattened dollop of cookie dough. Refrigerate the cups for 3-4 minutes. Scoop 2 more Tbsp of the cookie dough on top of each of the refrigerated cups and press around the edges to seal the melted chocolate in the middle. Bake on the bottom rack of the oven for 23-25 minutes, until golden brown. Remove the cookies from the oven and run a knife around the edges of each cup to loosen them from the pan. Let cool for 15 minutes, and then carefully remove the cookie cups by inverting the muffin pan onto a cookie sheet. Serve immediately with vanilla ice cream.
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