Published on February 18th, 2015 | by Kristen Swain0
Chocolate Chip Lava Cookies
What these cookies really are, are Cream Cheese Chocolate Chip Lava Cookies.
But, that’s too much of a mouthful, so I cut it down.
Soft batter enrobing a layer of melted chocolate, studded with more chocolate chips of dark and semi sweet chocolates.
This is one of my best ideas ever.
You only need a few ingredients different than regular chocolate chip cookie dough.
I made a double batch, because they are chocolate chip cookies.
I mean. Yeah.
Ooooey. And Goooey even.
I will give you the single batch recipe. If you decide to double it, well, I applaud you. Freeze the dough into balls, toss into a ziploc baggie and freeze. Toss onto some parchment and bake frozen at 350 degrees about 20 minutes for fresh cookies any time.
Start out with 1 1/2 sticks of butter, and 2 oz of cream cheese. It’s already on the package as a guide to cut through.
Soften the butter and cream cheese, then beat with 1 cup of brown sugar, and 1/2 cup white sugar.
Add two eggs and a teaspoon of vanilla. (I found a divine vanilla bean paste that has lovely little vanilla bits, and it’s super yummy.)
Add 1 Tablespoon of cornstarch and 1 teaspoon baking soda. Add 1/2 teaspoon salt.
Add 3.5 cups flour.
Then add in your chocolate chips. I used half a 12 oz. bag of chocolate chunks (semi-sweet) and about 1 cup of bittersweet chocolate chips.
Take a 1/2 cup of chocolate chips. Put them in a microwave safe bowl, and zap them about 30 seconds at a time. Stirring well between each interval.
Once it’s smooth and creamy, set it aside.
Now, take your dough and place a sheet of parchment paper on a sheet pan that will fit into your freezer.
Remove golf ball sized pieces of dough. This dough is a little sticky.
Place the dough on the parchment paper, and create a well in the center with your fingers.
Use a spoon and spoon about a tablespoon of the melted chocolate inside of the cookie dough.
After filling all the cookies, place the sheet pan in the freezer for about 8 minutes.
Remove them from the freezer.
Scoop out another piece of cookie dough (about a Tablespoon) and top the cookie with the extra dough.
Be sure to cover the chocolate completely so that it doesn’t run out in the oven.
Once you have them covered, place them back in the freezer while you preheat the oven to 350 degrees.
Bake at 350 degrees for about 18 minutes. Until just set and barely brown on the edges.
When they come out, let them cool about 7 minutes, or however long you can hold off without burning the ever loving stuffing out of your fingers.
How about another one?
Don’t they look amazing!!
They were incredible.
They are even better with a little ice cream on the side.