You know those decadent molten lava cakes you see on many restaurant menus? Yeah, this is the cookie version of that...you are most welcome. : )
As you can tell from my recipes that I post we have a healthy food/cookie diet in our household...I like to call it the "healthookie" diet. We avoid most dairy and many grains, we don't do processed food, we eat our greens, our vegetables, our fruits, our proteins and our vitamins...but we also eat our cookies. Oh the cookies. Some days I wish that I didn't know how to bake, but then I laugh and realize that is absurd...my love language is "cookie" and if I took that away I would not know how to communicate love to others. Can you imagine? I would be trying to tell my husband that I loved him and so I would send him to work with a box of carrots...how depressing is that?
Good news...FALL is almost here! Top season of all times! We got married in the Fall, and that was a good decision...the marriage part and the Fall part.
Fall means colder weather, and colder weather means you need extra fat on your body to stay warm...here enters the chocolate lava cookie. Eating cookies is cheaper then a new cold weather wardrobe...you are most welcome again. : )
These pictures don't do these cookies justice. I waited until they cooled to take the pictures, and by that time the gooey molten centers had solidified. They still tastes amazing, but they taste divine if you eat them warm.
Chocolate Lava Cookies
From the Guittard chocolate chip bag : )
2 cups semi sweet chocolate chips
3 TBS butter
2 large eggs
1/2 cup sugar
1/2 tsp. salt
1 tsp vanilla extract
1 cup all purpose flour
1/2 tsp. baking powder
Melt chips and butter over double boiler until smooth but thick. Set aside to cool. In mixing bowl beat eggs, sugar, salt and vanilla on high until pale yellow and thick about 2-3 minutes. Mix in cooled chocolate mix on low speed. Scrape bowl and mix again. Add flour and baking powder and mix until combined. Scrape bowl and mix again. Cover dough and refrigerate 15-30 minutes. Preheat oven to 375 degrees. Scoop 8 - 2 inch mounds onto parchment lined cookie sheets. Bake 8-12 minutes until crusty on outside but soft in the center...do not over bake! Cool a few minutes and eat warm.