Warm, gooey, molten chocolate cookies….need I say more?…Well, I could…if you insist. But I’ll say it anyway….they are soft, they are chewy and they are mind-blowingly chocolaty. And the best part, they are so easy to make.
I found the recipe on the back of a Guittard chocolate chip bag a while ago, and have been wanting to make it ever since. Finally I got around to making it, and it is a keeper. It is best eaten warm, so microwave it for 10 seconds and you are good to go.
Molten Chocolate Cookies
Recipe: Guittard, http://www.guittard.com/
2 cups (12 oz) semisweet chocolate chips
3 tbsp. 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 in a double boiler over low heat, stirring until smooth and thick. Remove from heat; set aside to cool. You could also use the microwave to melt the chocolate and butter.
In a large bowl, beat eggs, sugar, salt and vanilla on high speed about 2-3 mins until pale yellow and slightly thickened. Mix in chocolate on low speed. Stop and scrape bowl. Add flour and baking powder on low speed just until incorporated, stopping once to scrape bowl. Cover dough with plastic wrap and refrigerate for 15-30 mins.
Preheat oven to 375 deg F. Scoop 2-inch mounds onto two parchment-lined cookie sheets leaving 2 inches between cookies. Bake one sheet at a time for 12 mins or until crusty on the outside but soft in center. Cool on cookie sheet for 3-5 mins.
Yields: 16 3-inch cookies.