Chocolate Chip Lava Cookies
adapted from Kevin & Amanda
1/2 cup (1 stick) butter, softened
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1/2 tablespoon vanilla extract
1 3/4 cups (210 grams) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (11.5 oz) bag milk chocolate chips
1. Preheat oven to 350 degrees F. 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.
2. With an electric mixer, cream the butter and sugars until light
and fluffy, about 3-5 minutes. 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 the remaining chocolate chips (1 cup) and stir to
3. 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.
These are good as mini muffins, too! Try baking at 350 for 9 mins. Enjoy!