Chocolate Lava Power Cookie Food

CHOCOLATE LAVA CAKES

Steps:

• Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
• Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
• Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

CHOCOLAVA COOKIES

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.

MAGIC CHOCOLATE LAVA PROTEIN COOKIE FOR ONE

Steps:

• Preheat oven to 350°F and line a baking sheet with parchment paper.
• Combine all the ingredients except the chocolate chips in a bowl - oat flour, chocolate protein powder, cocoa powder, peanut butter powder, almond milk, greek yogurt and baking powder.
• Transfer ½ cookie mixture onto baking sheet, spread with spoon and shape.
• Place chocolate piece in the middle, cover with remaining cookie mixture and shape.
• Bake about 13-14 minutes - top should be cooked and dry to touch.
• Let cool for a few minutes and 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 LAVA POWER COOKIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray lightly with cooking spray.
• Place avocados into a blender or food processor. Add honey and blend until a creamy mixture forms and no lumps remain.
• Add peanut butter, eggs, cocoa powder, and drink mix to the blender. Process until smooth. Add vanilla extract. Scrape down sides and blend until no powder is present.
• Pour batter into a large bowl. Mix in chocolate chips; batter will be sticky. Drop scoopfuls of batter onto the baking sheet. Press down slightly batter to make a cookie shape.
• Bake until center is no longer soft, about 12 minutes. Cool for 3 to 5 minutes on baking sheet, then transfer to a rack. Store cooled cookies in the refrigerator.

CHOCOLATE LAVA CAKE A LA MODE

Steps:

• Preheat oven to 400°F.
• Butter the bottom and sides of 15 4oz ramekins.
• Sprinkle with sugar, tapping to remove extra sugar.
• In double boiler, melt the chocolate and butter.
• Whisk until thoroughly melted.
• In a large bowl whisk together the eggs, sugar and flour until just blended Gradually whisk the chocolate into the egg mixture until combined.
• Evenly divide the mixture between the prepared ramekins, using about 1/3 cup for each Place the ramekins on a baking sheet for 10-12 minutes until the tops are firm and beginning to crack and the edges are set Remove from oven and serve immediately with 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!