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IN THE KITCHEN

Chocolate Chip Lava Cookies
updated: Apr 19, 2014, 1:00 PM

By Rosie Sullivan

This is a simple twist on a classic cookie. Sometimes I forget that in baking, the options are endless. Why settle for the same ol' same ol' circular, flat-ish cookie? Why not try your favorite cookie recipe (be that plain chocolate chip, with walnuts, or oatmeal, double trouble, choco peanut butter, etc.) in a different shape? Maybe as bars! Or, as I did recently, bake the cookies in muffin tins. And I added a layer of melted chocolate. Can you tell I have a bit of a sweet tooth? And I'm a sucker for chocolate….

Here's one recipe but, as I said, you can use any tried and tested cookie recipe (maybe snickerdoodle with a middle layer of cinnamon sugar?)

While these were best served right out of the oven - topped with a scoop of McConnell's Vanilla Bean ice cream - they are good the next day as well. And you can always pop one (or two) back in the oven for a few minutes, if you can wait that long.

Ingredients:
½ c butter
½ c brown sugar
½ c white sugar
1 egg
½ tbsp. vanilla
1 3.4 c flour
1/2 tsp salt
½ tsp baking soda
1 bag milk chocolate chips (not sure why this particular recipe calls for milk chocolate - I typically use semi-sweet when baking but this time I followed the recipe to the t and they came out delicious.)

Steps:
Turn oven on to 350°. Oil your muffin tins. This recipe can probably make one dozen but because I like to taste test my baked goods prior to baking there was only enough dough for 11 cookies.

Melt ½ cup of chocolate. A microwave might be easiest but I don't have one so I melted the chocolate in a small saucepan over a very low heat.

I don't think I used enough butter because the mixture was not as smooth as I'd have liked. At the time I was making these, I forgot how easy it is to rig a double boiler. This is probably the best way to melt straight chocolate - fill a small saucepan halfway with water and set to boil, find a bowl that fits comfortably in the pan and just touches the water, then lower the heat and put the choco/butter in the bowl and set in in the saucepan. Melting chocolate should be easy, you just have to be patient and keep an eye on it because it burns easily. Don't forget to stir frequently!

Back to the recipe: Cream the butter and sugars. An electric mixer might be easier but I have always preferred using a wooden spoon. It can be a bit of a work out for those upper arms. Then add the egg and vanilla. In a separate bowl, mix together the flour, salt, and baking soda.

Add the dry to the wet and 1 c of chocolate chips. (Another great thing about baking is the consistency of it all. You will always cream the sugar and butter, always mix the dry ingredients separately and add them slowly to the liquids. )

Once the dough is mixed up, spread half of it in the muffin tins.

Then take the melted chocolate and dollop a decent amount over each dough--filled tin.

Using the rest of the dough, fill each tin. Use a rubber spatula to spread it over the chocolate evenly.

Pop in the oven for 15-20 mins.

At any rate, these were a yummy mid-week treat.

 

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