Molten chocolate cookies

(from Susanmlj’s recipe box)

These rich cookies are best eaten warm, while the crust is crispy and the centers are gooey. They can be reheated in the microwave to soften the centers.

Source: Guittard (from RecipeThing user quack)

Serves 16 people

Categories: cookies

Ingredients

  • 2 cups (12 oz) semisweet chocolate chips
  • 3 tbsp butter
  • 2 eggs, large
  • 1/2 cup white sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder

Directions

  1. Melt chips and butter in top of double boiler over low heat, stirring until smooth but thick. Remove from heat; set aside to cool.

  2. In large bowl of mixer, beat eggs, sugar, salt, and vanilla on high speed, about 2-3 minutes, until pale yellow and slightly thickened. Mix in chocolate on low speed. Stop and scrape bowl. Add flour and baking powder on low speed until just incorporated, stopping once to scrape bowl. Cover dough with plastic wrap and refrigerate for 15-30 minutes.

  3. Preheat oven to 375F.

  4. Scoop 8 2-inch mounds onto parchment-lined cookie sheet, leaving 2 inches between cookies. Bake one sheet at a time for 12 minutes or until crusty on the outside but soft in center. Cool on cookie sheet 3-5 minutes.

  5. Best when served warm. To reheat cookies so the centers become soft again, microwave on high power for about 10 seconds per cookie.

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