Chocolate Chipper Lava Cookies Recipes

CHOCOLATE CHIP LAVA COOKIES RECIPE - (4.3/5)

Chocolate Chip Lava Cookies Recipe - (4.3/5) image

Provided by davidv

Number Of Ingredients 10

Ingredients

1 (12-oz) bag semisweet chocolate chips, divided
2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 stick unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
2 tsp vanilla extract

Steps:

Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan with oil spray. Place 2/3 cup of the chocolate chips into a microwave safe bowl and melt the chocolate chips, in 30 second intervals, until completely melted. Set aside. Combine the flour, salt, baking soda, and baking powder in a small bowl. Set aside. Cream together the butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment. Add the egg and vanilla and mix until well blended. Add the flour mixture and mix until just combined. Pour the remaining chocolate chips into the bowl and mix until they're evenly distributed. Place 2 Tbsp of the cookie dough into the bottom of each prepared muffin cup. Press down on the cookie dough to flatten it, creating a small well in the middle. Place 1 Tbsp of the melted chocolate over each flattened dollop of cookie dough. Refrigerate the cups for 3-4 minutes. Scoop 2 more Tbsp of the cookie dough on top of each of the refrigerated cups and press around the edges to seal the melted chocolate in the middle. Bake on the bottom rack of the oven for 23-25 minutes, until golden brown. Remove the cookies from the oven and run a knife around the edges of each cup to loosen them from the pan. Let cool for 15 minutes, and then carefully remove the cookie cups by inverting the muffin pan onto a cookie sheet. Serve immediately with vanilla ice cream.

CHOCOLATE CHIP LAVA COOKIES RECIPE BY TASTY

Chocolate Chip Lava Cookies Recipe by Tasty image

Here's what you need: unsalted butter, vanilla extract, canola oil, granulated sugar, kosher salt, large egg, cornstarch, all-purpose flour, semi-sweet chocolate chips, chocolate truffles

Provided by Rie McClenny

Categories Desserts

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 stick unsalted butter, 1 stick, softened
1 teaspoon vanilla extract
1 tablespoon canola oil
½ cup granulated sugar
1 pinch kosher salt
1 large egg
¼ cup cornstarch
1 ½ cups all-purpose flour
1 cup semi-sweet chocolate chips
6 chocolate truffles

Steps:

In a large bowl, combine the butter, vanilla, canola oil, sugar, and salt and beat with a hand mixer until smooth.
Add the egg and mix until well incorporated.
Add the cornstarch, flour, and chocolate chips. Using a spatula, mix well until fully combined.
Cover the dough with plastic and chill in the fridge at least 30 minutes to overnight
Grease a 6-cup muffin tin with nonstick spray. Divide the cookie dough into 12 portions. Take one and line the base and sides of a cup. Repeat with the remaining cups.
Fill each cookie cup with a chocolate truffle.
Take another portion of cookie dough, flatten with your fingers to create a 2-inch (5-cm) circle. Place the circle over the top of the filling, and press down the edges to make sure it seals to the other dough. Repeat with the remaining cookies.
Chill in the fridge for 30 minutes.
Preheat the oven to 375˚F (190˚C).
Bake for 15 minutes or until the edges are golden brown. Remove from the oven until cool to the touch, for 5 minutes.
Enjoy!

Nutrition Facts : Calories 394 calories, Carbohydrate 54 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, Sugar 27 grams

CHOCOLATE LAVA POWER COOKIE

Chocolate Lava Power Cookie image

Start your day with an excuse for chocolate! In all seriousness, with avocado and a chocolaty bang from Carnation Breakfast Essentials®, you'll have the energy you need to power through the morning.

Provided by Diana71

Categories Trusted Brands: Recipes and Tips

Time 30m

Yield 24

Number Of Ingredients 9

Ingredients

½ cup CARNATION BREAKFAST ESSENTIALS® Rich Milk Chocolate Powdered Drink Mix
cooking spray
2 ripe avocados, mashed
½ cup honey
1 cup peanut butter
2 eggs
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
½ cup miniature semisweet chocolate chips

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray lightly with cooking spray.
Place avocados into a blender or food processor. Add honey and blend until a creamy mixture forms and no lumps remain.
Add peanut butter, eggs, cocoa powder, and drink mix to the blender. Process until smooth. Add vanilla extract. Scrape down sides and blend until no powder is present.
Pour batter into a large bowl. Mix in chocolate chips; batter will be sticky. Drop scoopfuls of batter onto the baking sheet. Press down slightly batter to make a cookie shape.
Bake until center is no longer soft, about 12 minutes. Cool for 3 to 5 minutes on baking sheet, then transfer to a rack. Store cooled cookies in the refrigerator.

Nutrition Facts : Calories 147.9 calories, Carbohydrate 14.4 g, Cholesterol 15.8 mg, Fat 9.7 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 63.3 mg, Sugar 9 g

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