Molten Chocolate Cookies



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,


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.


Almond Joy Truffle Cake ….An Ode to my Favorite Candy!

ImageDon’t you just love Almond Joy?… I do!..I really do. I can eat one any time of the day..or night, for that matter.. I also have a special relation with this beautiful candy bar. My second day in the US – newly married, missing home badly, hubby at work, alone in the new house, miles and miles of white snow around, cold and scared, almost on the verge of crying, I wandered aimlessly through the rooms, and there it was….two large packets of some candy called ‘Almond Joy’. It said chocolate (hmmm),  it said coconut ( interested), it said almonds (definitely interested), and it said joy ( smiling now). I popped one in my mouth, then the next one , then another one, and another. I had found my first friend here in the US – the very sweet and joyful, Almond Joy!
This cake has all the elements of the candy in the form of a luscious, melt-in-your-mouth flourless chocolate truffle cake, a moist and sweet coconut topping, and toasted almonds on top. This one sure is a keeper and I know I”ll be making it again, and again, and again!…