Molten Muffin Chocolate Chip Cookies
This dessert is every kid's (and adult's) dream come true. Its a cookie, its a muffin, its got tuns of chocolate, and its mind-bogglingly good!
This recipe came from the new Kosher by Design cookbook Teens and Twenty Somethings. Disregarding the lame name, this cookbook has recipes that not many can resist, especially the one I just made!
Once again, I cut down the recipe in half, which made about 12 little cupcake-sized cookies. It should make less, but its impossible to find deep/big muffin tins in this country! All I can ever find are the little cupcake sizes... which actually made these into really nice bite-sized treats.
The best way to eat these is straight from the oven. Gardner Boy and I put them on a hot plate while we ate lunch so that by the time we got to dessert they were hot and gooey in the inside with the perfect crunch and munch on the outside!
You will need:
1 1/8 cup flour
1/2 tsp baking soda
1/2 tsp salt
113 g (1 stick) butter/margarine, at room temp for 15 mins.
heaping 1/3 cup sugar
heaping 1/3 cup brown sugar
1/2 tsp vanilla extract
1 large egg
1 cup chocolate chips
1 semi-sweet chocolate bar, broken into squares
muffin/cupcake tins
Preheat the oven to 176°C ( 350°F).
In a Medium bowl whisk the flour, baking soda, and salt. Set aside.
In a larger bowl use a mixer to combine the butter, sugar, brown sugar until light and fluffy.
Add the vanilla and eggs, and mix.
Add half the flour mixture and combine. Add the rest and, when fully mixed, add the chocolate chips.
Spray the tins with cooking spray and fill each tin a quarter of the way with a ping-pong sized ball. Flatten the ball so that it completely fills the bottom of the cup.
Stack 1-2 (I did 1) squares of chocolate onto the cookie mixture. Now cover the chocolate with another ball of cookie dough. Flatten to completely cover.
Bake the cookies until they are golden brown on top, about 20-25 mins, depending on the size of the tin. The tops should be brown, not wet looking.
Enjoy!
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