You will either love me or hate me after this post.
With a return to cooler temps my oven is happily getting a work out once again cooking up all the soothing soul food that gets abandoned during the heat of summer. Foods like soups, stews and roasts that warm a person up from inside out. The main thing on my mind this week though has nothing to do with warmth, but rather is all about pure indulgence, chocolate indulgence. I brew up a piping hot mug of Bodum coffee and reheat one of these bad boys in the microwave for 15 seconds and then I sit down and savor every single bite. I call it my 5 minute me break.
I’m going to give you the double batch recipe, because trust me one batch won’t be enough. My recipe is adapted from here if you would rather not indulge too much your first time and would rather make a single batch. The recipe I’m posting will make 12 large lava cookies and 12 mini lava cookies, or 18-24 large. Perfect to send in for a classroom treat.
3 cups chocolate chips – 2 for the cookies and 1 cup for the lava
1 cup butter at room temperature
1 cup brown sugar (packed)
1 cup white sugar
2 large eggs
1 tablespoon vanilla extract
3 1/2 cups flour
1 teaspoon salt
1 teaspoon backing soda
Preheat your oven to 350 F
Mix the butter and sugar together until creamy then add eggs and vanilla. Mix until well combined. In a separate bowl mix together the dry ingredients (flour, salt, baking soda) add slowly to wet ingredients while mixing until combined. Add in 2 cups of chocolate chips. Mix until just combined.
Spray the bottom of your muffin tins with cooking spray then take a rounded tablespoon and gently press it into the bottom of the muffin tin. Using your finger make a little well for the melted chocolate chips.
*You can skip the next step and take the easy way out by just placing 2-3 chocolate chips into each cookie dough well. They will melt as the cookies bake. If you want the fun of squirting melted chocolate into cookie dough proceed to the next step…
Place one cup of chocolate chips in a freezer bag and microwave on high for 30 seconds, flip the bag over than microwave again for 15 seconds. Gently knead the bag and move everything towards one side then snip a very small bit off one corner of the bag. Squirt about a half a teaspoon into each of the little wells in your cookie dough.
Take another rounded tablespoon of cookie dough and flatten it into a cookie shape and place over top of the dough already in the tin.
Bake for 16-19 minutes or until cookies are a nice golden brown on top. For the mini lava cookies reduce baking time 5 minutes then add time if needed in 1 minute increments.* Let cool in the tins then run a knife along the edge to loosen before flipping the trays.
*I used just as much dough in my mini muffin tin and ended up with true muffin shaped cookies.