Sunday, September 20, 2009

Molten Chocolate Cookies

One of the first things I just had to do in New York was find good chocolate chips. And by good, I mean at minimum no artificial flavors. Having a really really stellar flavor is a plus, but I wasn't about to shell out the exorbitant price for the Ghiradelli bars and chips are at my local market (the only brand of chocolate chips, I'm afraid to say, that didn't have artificial flavor)! Remember that story about the butter? Yeah, well, I didn't want to repeat that mistake with the chocolate.

This is where Fresh Direct came to my rescue! They delivered right to my door chocolate chips that were delicious, all natural, and a good price! The brand is Guittard, and I must say they were tasty. But best of all, I discovered an amazing recipe on the back of the bag. If you like chocolate, cookies, and molten cakes, you will love these! They also make great cookies for ice cream sandwiches on the second day. :)

Molten Chocolate Cookies

2 cups semi-sweet chocolate chips
3 tablespoons butter (unsalted)
2 large eggs
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 cup all purpose flour
1/2 teaspoon baking powder

Melt the chips and butter in a double boiler or heat proof bowl set over a saucepan of boiling water. You may also melt in microwave. Set aside.

Beat egg and sugar with an electric mixer. When light and fluffy, beat in a salt and vanilla. Gradually beat in the slightly cooled chocolate.

Stir the flour and baking powder together, then add to the egg mixture and stir until mixed. Batter won’t be stiff enough to use at this point.

Chill batter for about 20-30 minutes.

Preheat oven to 375 degrees F and line a cookie sheet with parchment.

Spoon batter by rounded tablespoonfuls (approx) and make mounds. Bake for 11-13 minutes. Cool on cookie sheet for about 3 minutes, then transfer to rack to cool.

Best served warm. To reheat, microwave on high power 10 seconds per cookie.

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