chocolate chip lava cookies

I guess the Oscars were last night? You won’t find a review here because I a) don’t have cable and b) worked the Governor’s Ball at the Oscars. It isn’t the same. 

I will confess, I’m not much of a cookie girl. Now, cakes and cupcakes are my jam. But when I saw these little guys on pinterest (via) I said “holy shitballs. what in the crap is this magical goodness?” Then I told the boyfriend that I was making them as the perfect ending to the All-American dinner I had planned.

After a lovely visit to the tomb of Ulysses S. Grant, who by the way was a raging alcoholic, we made a pit stop at Whole Foods to get the remaining ingredients.

Upon returning to the ol’ homestead, I decided I wanted to take a nap which was thwarted by the Fresh Direct delivery guy. That is what I like to call #whitegirlproblems. Yes, I just hashtagged IN a blog post. Deal with it.

So I made dinner.

And we ate it.

Then I made these things.

Not bad huh?

Basically these are filled cookies. Now, I didn’t follow the recipe for the melting of the chocolate because I have an irrational (VERY RATIONAL if you ask me) hatred of plastic. So I melted it in a saucepan with a bit of butter and dropped the dollops on top of the first layer of cookie dough.

And, if you ask me, the dough was a bit on the dry side. Perhaps two eggs?

1/2 cup (1 stick) butter, softened
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1/2 tablespoon vanilla extract
1 3/4 cups (210 grams) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (11.5 oz) bag milk chocolate chips (I used organic…duh)

1. Preheat oven to 350 degrees F. Spray a standard size muffin tin with cooking spray. Place 1/2 cup chocolate chips in a Ziploc bag, and seal shut. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Microwave for 30 seconds. Remove bag and flip, microwaving for an additional 10-15 seconds until all the chips are softened. Set aside to cool.

2. With an electric mixer, cream the butter and sugars until light and fluffy, about 3-5 minutes. Add egg and vanilla and beat until well combined. Meanwhile, in a separate bowl, whisk together the flour, salt, and baking soda. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips (1 cup) and stir to combine.

3. Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit, and place in the bottom of the muffin tin. Repeat for a total of 10 cookies. Cut a small tip in the corner of the Ziploc bag, and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place on top of the chocolate layer. Bake at 350 for 15-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.