A recipe for chocolate molten lava cookies?!
I'm looking for a recipe for chocolate molten lava cookies!. Not cake, but cookies!.!.!. Or heck, even an idea on going around it or the best way to turn a cake recipe into a cookie recipe!.!.!. Just want to do something for my dad!.!.!. Www@FoodAQ@Com
Answers:
Molten Chocolate Lava Cookies
1 cup semi-sweet chocolate chips
1 1/2 tablespoons butter (unsalted)
1 large egg
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup all purpose flour
1/4 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 30 minutes!.
Preheat oven to 375 degrees F and line a cookie sheet with parchment!.
Spoon batter by rounded tablespoonfuls (approx) and make 8 equally sized rounds!. Bake for 12 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!.
Makes 8Www@FoodAQ@Com
1 cup semi-sweet chocolate chips
1 1/2 tablespoons butter (unsalted)
1 large egg
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup all purpose flour
1/4 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 30 minutes!.
Preheat oven to 375 degrees F and line a cookie sheet with parchment!.
Spoon batter by rounded tablespoonfuls (approx) and make 8 equally sized rounds!. Bake for 12 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!.
Makes 8Www@FoodAQ@Com
Your Answer:
Molten Chocolate Lava Cookies
1 cup semi-sweet chocolate chips
1 1/2 tablespoons butter (unsalted)
1 large egg
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup all purpose flour
1/4 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 30 minutes!.
Preheat oven to 375 degrees F and line a cookie sheet with parchment!.
Spoon batter by rounded tablespoonfuls (approx) and make 8 equally sized rounds!. Bake for 12 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!.
Makes 8
--------------------------------------!.!.!.
Hope this helps!!
Source(s):
cookiemadness!.netWww@FoodAQ@Com
Molten Chocolate Lava Cookies
1 cup semi-sweet chocolate chips
1 1/2 tablespoons butter (unsalted)
1 large egg
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup all purpose flour
1/4 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 30 minutes!.
Preheat oven to 375 degrees F and line a cookie sheet with parchment!.
Spoon batter by rounded tablespoonfuls (approx) and make 8 equally sized rounds!. Bake for 12 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!.
Makes 8
--------------------------------------!.!.!.
Hope this helps!!
Source(s):
cookiemadness!.netWww@FoodAQ@Com
INGREDIENTS (Nutrition)
1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
Garnish:
1 (6 ounce) container raspberries, barely moistened and rolled in about
1/2 cup sugar right before serving
Add to Recipe Box
My folders:
DIRECTIONS
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat!. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves!. Beat egg mixture into chocolate until smooth!. Beat in flour or matzo meal until just combined!. (Batter can be made a day ahead; return to room temperature an hour or so before baking!.)
Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees!. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal)!. Spray muffin papers with vegetable cooking spray!. Divide batter among muffin cups!.
Bake until batter puffs but center is not set, 8 to 10 minutes!. Carefully lift cakes from tin and set on a work surface!. Pull papers away from cakes and transfer cakes to dessert plates!.
Top each with sugared raspberries and serve immediately!.
FOOTNOTES
*Make sure you use unsalted margarine; otherwise, the cakes will be too salty!. (You can use salted butter, if you like, but remember to omit the pinch of salt!.)
This recipe was originally featured in the USA WEEKEND article Advice A Holiday Feast - One Meal, Two Traditions on April 13, 2003!.
Find the Perfect Recipe from Pam Anderson!. Www@FoodAQ@Com
1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
Garnish:
1 (6 ounce) container raspberries, barely moistened and rolled in about
1/2 cup sugar right before serving
Add to Recipe Box
My folders:
DIRECTIONS
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat!. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves!. Beat egg mixture into chocolate until smooth!. Beat in flour or matzo meal until just combined!. (Batter can be made a day ahead; return to room temperature an hour or so before baking!.)
Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees!. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal)!. Spray muffin papers with vegetable cooking spray!. Divide batter among muffin cups!.
Bake until batter puffs but center is not set, 8 to 10 minutes!. Carefully lift cakes from tin and set on a work surface!. Pull papers away from cakes and transfer cakes to dessert plates!.
Top each with sugared raspberries and serve immediately!.
FOOTNOTES
*Make sure you use unsalted margarine; otherwise, the cakes will be too salty!. (You can use salted butter, if you like, but remember to omit the pinch of salt!.)
This recipe was originally featured in the USA WEEKEND article Advice A Holiday Feast - One Meal, Two Traditions on April 13, 2003!.
Find the Perfect Recipe from Pam Anderson!. Www@FoodAQ@Com
A very simple way to do these is mix 1 large carton of Kool Whip with a chocolate cake mix!. Drop by large spoonfuls on to the cookie sheet and bake til they are almost 'set'!.
Previously - refrigerate several plain hershey bars tho sometimes I use Rollos candies or Chocolate candy kisses!.!. I just set them in the freezer compartment :)
As soon as the cookies are nearly done, you pull the pan out of the oven and press the cold chocolate into the center, return to oven and bake til cookie is done!.
Serve warm!.Www@FoodAQ@Com
Previously - refrigerate several plain hershey bars tho sometimes I use Rollos candies or Chocolate candy kisses!.!. I just set them in the freezer compartment :)
As soon as the cookies are nearly done, you pull the pan out of the oven and press the cold chocolate into the center, return to oven and bake til cookie is done!.
Serve warm!.Www@FoodAQ@Com