These Chocolate Chip Lava Cookies are to die for! Talk about taking cookies to the next level. What is not to love about a warm chocolate chip cookie with a gooey chocolatey center topped with vanilla ice cream and hot fudge! Heaven, I tell you. They were absolutely perfect 5 minutes out of the oven. I used a DeMarle muffin pan, which was ideal since nothing sticks to it. But I did another batch in a regular metal muffin tin just to try it, and the cookies all came out perfect except one after 10 minutes of cooling. I served them for Family Home Evening later that night. I wanted them to be warm and gooey again, so I popped each cookie into the microwave for about 15-20 seconds before topping it with ice cream. The inside chocolate didn’t remelt, but it softened and the warm cookie with the ice-cream was still heavenly. In fact, just typing up this post is making me want to make them again RIGHT NOW.
- ½ cup (1 stick) butter, softened
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- ½ tablespoon vanilla extract
- 1¾ cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 (11.5 oz) bag milk chocolate chips
- Preheat oven to 350 degrees F. Spray a standard size muffin tin with cooking spray. Place ½ cup chocolate chips in a Ziploc bag, and seal shut. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Microwave for 2 minutes at 50% power. Remove bag and flip, microwaving for an additional 30 seconds until all the chips are melted. Set aside.
- With an electric mixer, cream the butter and sugars until light and fluffy, about 3-5 minutes. Add egg and vanilla and beat until well combined. Meanwhile, in a separate bowl, whisk together the flour, salt, and baking soda. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips (just less than 1 cup) and stir to combine.
- Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit, and place in the bottom of the muffin tin. Repeat for a total of 10-11 cookies. Cut a small tip in the corner of the Ziploc bag, and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place on top of the chocolate layer. Bake at 350 for 15-20 minutes, until the edges are just browned. Do not overcook, or the middle won't be gooey. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool 5-10 minutes before removing from the muffin tin, running a knife around the edge to help loosen. Serve with ice cream and hot fudge immediately.
Recipe Source: slightly adapted from Kevin & Amanda’s Recipes