Molten Chocolate Cookies

December 4, 2014

I didn't realize it until recently, but warm, fudgy cookies are up there on my list of top desserts--they're portable, don't require a spoon or fork, and of course, they're rich and chocolatey. These cookies offer a slight, brownie-like crackle that melts into a wonderfully soft center, and are best served hot out of the oven. With the rainy season upon us, they're the perfect replacement for popcorn when you curl up on the sofa to watch Christmas movies...and I'm pretty sure Santa wouldn't mind one or two.

Molten Chocolate Cookies
2 cups semi-sweet chocolate chips
3 tablespoons unsalted butter
2 eggs
½ cup sugar
½ teaspoon salt
1 teaspoon vanilla
1 cup flour
½ teaspoon baking powder

Melt the chocolate and butter together in a double boiler. You could also put chocolate in a metal bowl and place it over a pot of simmering water, just make sure the bottom of the bowl doesn't touch the water. Once chocolate is smooth and thick (it will be thick, almost the consistency of a chocolate truffle, and you will be tempted to forgo the cookies and just eat this). 

In a medium bowl, beat the eggs, vanilla, and salt together, then add the sugar and beat until fluffy and light in color, about five minutes. Add the chocolate and mix until blended, then add the flour and baking powder, and mix on the lowest speed until just incorporated. Cover and chill for 30 minutes.
Preheat oven to 375 and line a baking sheet with parchment paper. Scoop out two-tablespoon sized balls of cookie dough and place on the baking sheet two inches apart. Bake for 10 minutes, or until slightly crisp on the edges and soft in the middle. If you do smaller cookies, as I did, remember to adjust your baking time a little. You don't want to overcook these because you'll lose that soft, warm center, which is totally the best part. Eat them right out of the oven, but if you have leftovers the next day, zap them in the microwave for four or five seconds.

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