Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Chocolate Chip Lava Cookies

by Rie McClenny

Inspired by bakingamoment.com

Ingredients

for 6 servings

  • ½ cup
    unsalted butter, 1 stick, softened (115 g)
  • 1 teaspoon
    vanilla extract
  • 1 tablespoon
    canola oil
  • ½ cup
    granulated sugar (100 g)
  • 1 pinch kosher salt
  • 1 large egg
  • ¼ cup
    cornstarch (30 g)
  • 1 ½ cups
    all-purpose flour (190 g)
  • 1 cup
    semi-sweet chocolate chips (175 g)
  • 6 chocolate truffles

Advertisement

Preparation

  1. In a large bowl, combine the butter, vanilla, canola oil, sugar, and salt and beat with a hand mixer until smooth.
  2. Add the egg and mix until well incorporated.
  3. Add the cornstarch, flour, and chocolate chips. Using a spatula, mix well until fully combined.
  4. Cover the dough with plastic and chill in the fridge at least 30 minutes to overnight
  5. 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.
  6. Fill each cookie cup with a chocolate truffle.
  7. 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.
  8. Chill in the fridge for 30 minutes.
  9. Preheat the oven to 375˚F (190˚C).
  10. Bake for 15 minutes or until the edges are golden brown. Remove from the oven until cool to the touch, for 5 minutes.
  11. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this