It’s not even a breakfast cookie. Yesterday, I woke up and wanted a chocolate cookie. So, at 7:30 in the morning, I made chocolate cookies.
Ladies and gentlemen, grab the best ingredients you can afford and follow along, you won’t regret it.
Molten Chocolate Cookies
Adapted from Guittard Chocolate (which is the chocolate I used…because, it’s amazing)
2 cups Semisweet chocolate chips
3 T unsalted butter
2 large eggs
1/2 cup sugar
1/2 tsp salt
1 tsp vanilla
1 cup AP Flour
1/2 tsp baking powder
Melt the chocolate chips and butter in a double boiler until smooth. Set aside.
In mixer bowl mix eggs, sugar, salt and vanilla until pale yellow (on high for about 2-3 minutes). Add chocolate and mix on low. Scrape bowl. Add flour and baking powder. Mix until combine. cover and refrigerate for 15-30 minutes.
Preheat over to 375 degrees Fahrenheit.
Scoop Tablespoon size balls and place on lined cookie sheet (I used silpat mats, but you can also use parchment paper), 8 per sheet, 2 inches apart. Bake for 12 minutes. Cool on sheet for 3-5 minutes.
Cookies are better warm. If you need to reheat them, the directions say microwave for 10 seconds, if you don’t have a microwave, get a skillet on heat and place the cookie on the skillet for a couple seconds.
I know that ‘molten’ usually means the inside of the cookie is going to be gooey. At least, that is what I assumed. That would be a messy cookie. Instead, the inside of this cookie is super moist, rich and seriously delicious.
Go ahead. I give you permission to eat chocolate cookies for breakfast.