Made these this past weekend. The recipe was on the back of the Guittard semi-sweet chocolate chips we used. My notes are in blue. *Inspired by Miss Choc Chip Uru. I will be making one of her recipe soon. I think the one that calls for peanut butter and no baking…
By the way, I only stacked them up for the camera, but in real life, it’s too soft to really do this. After the shoot, a lot of the cookies crumbled. This is truly a very moist and rich cookie that goes perfectly with ice cream or gelato. Have fun with this recipe.
MOLTEN CHOCOLATE COOKIES (Recipe from back of Guittard Semi Sweet Chocolate Chips)
2 cups (12 oz) Guittard Chocolate Semisweet Chocolate Chips
3 tablespoon butter (did not use but we did put in some olive oil)
2 large eggs
1/2 cup sugar (we used brown sugar)
1/2 teaspoon of salt
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
- Melt Chocolate chips and butter (oil) in top of double boiler over low heat, stirring until smooth but thick. Remove from heat; set aside to cool. (We put chocolate chips in microwave safe dish and put in micro for 2 minutes and an additional 30 seconds afterward and set aside to cool.)
- In large bowl of mixer beat eggs, sugar, salt, and vanilla on high speed about 2-3 minutes until pale yellow and slightly thickened. Mix in chocolate on low speed. Stop and scrap bowl. Add flour and baking powder on low speed until incorporated, stopping once to scrape bowl. Cover dough with plastic wrap and refrigerate for 15 -30 minutes. (I didn’t use a mixer and it still came out really good. Just have to mix it really well.)
- Preheat oven to 375 F
- Scoop 8-2 inch mounds onto parchment lined cookie sheet leaving 2 inches between cookies. Bake one sheet at a time for 12 minutes or until crusty on the outside but soft in center. Cool on cookie sheet 3-5 minutes. Best when served warm.
To reheat cookies, microwave on high for about 10 seconds per cookie, but I have a feeling that your family will probably eat this up and you won’t have to reheat.