Lava Chocolate Chip Cookies

For Matt’s birthday I thought I’d try something I knew he would love for dessert. What better than a chocolate chip cookie, with melted chocolate oozing out of the middle topped with vanilla bean ice cream? Well I can think of a lot of things, but for Matt this could very well be where heaven meets earth. These cookies turned out absolutely perfect and let’s just say he was very very pleased, “this is probably the best dessert I’ve ever had!”

Ingrediants:

1/2 cup, softened
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1/2 tablespoon vanilla extract
1 3/4 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 bag milk chocolate chips
Makes 9-10 cookies

Preheat oven to 350. Spray a muffin tin with cooking spray, I think the cooking spray with flour in it works best.Microwave for 30 seconds. Cream the butter and sugars. Add egg and vanilla. In a separate bowl, whisk together the salt, baking soda, and salt. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips.


Place 1/2 cup chocolate chips in a Ziploc bag, and make sure it’s completely sealed shut.

Lay the Ziploc bag flat in the microwave. Remove bag and flip, microwaving for another 10-15 seconds until all the chips are softened. Set aside to cool.

Using half the cookie dough, scoop 1.5-2 tbsp of dough.

Flatten the cookie dough out and place it in the previously coated muffin tin.


Cut a small tip in the corner of the bag, and squeeze a layer of the melted chocolate over the cookie.


Scoop and flatten the remaining cookie dough and place on top of each chocolate layer.

Bake at 350 for 15-20 minutes, until the edges are just browned.

Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.


Top the warm cookie with your favorite ice cream. Use any left over melted chocolate to drizzle over the top and serve!

*Recipe provided Kevin & Amanda blog

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