Chocolate Chip Lava Cookies Recipe By Tasty Food

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

CHOCOLATE CHIP LAVA COOKIES

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.

CHOCOLATE CHIP LAVA COOKIES RECIPE BY TASTY

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!