Chocolate Lava Power Cookie Recipes

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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

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

CHOCOLAVA COOKIES



Chocolava Cookies image

"This fudgy cookie flattens and crackles open during baking, hence the lava reference." An awesome chocolate fudge cookie recipe by Julie Van Rosendaal.

Provided by Izzy Knight

Categories     Dessert

Time 45m

Yield 24 ball

Number Of Ingredients 10

1 1/3 cups all-purpose flour
1 cup granulated sugar
1/3 cup packed brown sugar
1/2 cup unsweetend cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter, softened
3 large egg whites, lightly beaten
1 teaspoon vanilla
icing sugar

Steps:

  • preheat oven to 350 degrees F.
  • Line cookie sheets with parchment paper.
  • In large bowl, combine flour, sugars, cocoa, baking powder, and salt, breaking up any lumps.
  • Stir in butter until mixture is combined and crumbly.
  • Add egg whites and vanilla, stir by hand until dough comes together.
  • Place a few tablespoons of icing sugar in shallow dish.
  • Roll dough into 1 1/2 inch balls, then roll in icing sugar to coat.
  • Place 2 inches apart on cookie sheets.
  • Bake 12 to 14 minutes.
  • Cool.

Nutrition Facts : Calories 95.5, Fat 2.2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 64.2, Carbohydrate 17.7, Fiber 0.5, Sugar 11.3, Protein 1.5

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

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 CAKES



Chocolate Lava Cakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 10

Baking spray, for spraying custard cups
1 stick butter
2 ounces bittersweet chocolate
2 ounces semisweet chocolate
1 1/4 cups powdered sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
  • Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
  • Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

THE BEST CHOCOLATE LAVA CAKES



The Best Chocolate Lava Cakes image

Go ahead and indulge in these perfectly rich and dreamy chocolate lava cakes! Bittersweet chocolate and espresso powder create a luscious and balanced batter that stays molten in the center during baking.

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 8

6 ounces bittersweet chocolate, roughly chopped
1 stick (1/2 cup) unsalted butter, room temperature, plus 1 tablespoon, melted
1/4 cup sugar, plus more for coating the ramekins
1 teaspoon pure vanilla extract
1 teaspoon instant espresso powder
1/2 teaspoon kosher salt
2 large eggs, plus 2 large egg yolks
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 400 degrees F.
  • Brush four 6-ounce ramekins with the melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
  • Combine the chocolate and butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula until completely melted and smooth, about 1 1/2 minutes total. Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine.
  • Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, about 1 1/2 to 2 minutes.
  • With the mixer on low, add the chocolate mixture to the egg mixture, mixing until just combined. Remove the bowl from the stand mixer and gently fold in the flour using a rubber spatula.
  • Divide the batter equally among the 4 prepared ramekins. Bake until the sides are firm but the centers are still soft, 12 to 14 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
  • Let the cakes cool for 1 minute. Invert onto serving plates and serve warm.

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

Time 30m

Yield 24

Number Of Ingredients 9

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

MOLTEN LAVA COOKIES



Molten Lava Cookies image

Thanks to Better Homes & Gardens for this recipe. Love these cookies, but I love chocolate. Not hard to make. I'm not a baker and I had no problems. If you have kids, they'll be GONE. Enjoy.

Provided by shadowgirl...

Categories     Dessert

Time 39m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 9

1 cup butter (softened)
2 cups sugar
3/4 cup cocoa powder
2 eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1/3 cup dark chocolate (chopped) or 1/3 cup semisweet chocolate (chopped)
powdered sugar (to garnish) (optional)

Steps:

  • Preheat 350°F.
  • Cream together butter & sugar.
  • Add cocoa powder, eggs & vanilla. Mix well.
  • In separate bowl, combine flour & baking powder. Gradually add to butter mixture.
  • Shape dough into 1" balls. Using your thumb, press into the center. Fill with a piece of chocolate & fold dough over to cover chocolate.
  • Place balls 2" apart on baking sheet lined with parchment paper.
  • Bake 9-11 minutes or until edges are firm, but tops are still soft. Remove and cool. Dust with powder sugar, if desired.

Nutrition Facts : Calories 192.1, Fat 9.5, SaturatedFat 5.8, Cholesterol 35.8, Sodium 90, Carbohydrate 26.8, Fiber 1.5, Sugar 16.8, Protein 2.4

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

Time 30m

Yield 24

Number Of Ingredients 9

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

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

Time 30m

Yield 24

Number Of Ingredients 9

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

CHOCOLATE CHIP LAVA COOKIES RECIPE - (4.3/5)



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

Provided by davidv

Number Of Ingredients 10

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.

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