Chocolate Chip Lava Cookies

9 Jun

I can’t stop making chocolate chip cookies. It doesn’t matter how many times I eat them, I will never stop craving them.

I saw these cookies on Pinterest, and my heart fluttered. I couldn’t stop looking at them and dreaming about them. There is nothing more boring¬†absolutely satisfying than chocolate chip cookies cranked up a notch.

These cookies are perfect because they give you that satisfying chocolate chip taste but look more special and fancy. They also ooze with melted chocolate when warm. Wanna eat them warm with ice cream? Let’s be friends.

Start with your chocolate chip cookie dough.

Use half of the dough to make 10 flat balls in the bottom of the muffin tin.

Top each with a dollop of melted milk chocolate.

Then top that with the second half of the dough.

Bake for 17 minutes or until golden brown.

Drizzle with any remaining melted chocolate. Enjoy gooey, melty, chocolatey goodness.

Chocolate Chip Lava Cookies

Makes 10 cookies


1/2 cup (1 stick) butter, softened
1 cup light brown sugar, packed
1 large egg, room temperature
1/2 tablespoon vanilla extract
1 3/4 cups (210 grams) all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups milk chocolate chips, divided


Preheat oven to 350 degrees F. Spray a muffin tin with nonstick baking spray.

Put 1/2 cup of the chocolate chips in a Ziplock bag and seal shut. Lay the bag flat in the microwave, and spread the chips in a single layer. Heat for 30 seconds, then flip to the other side and heat for an additional 15 seconds until softened. With the bag still closed, squeeze the chips between your fingers until they are all melty and smooth. Set aside to cool.

Cream butter and sugar together for 5 minutes until light and fluffy. Add egg and vanilla and beat for another minute until well combined.

In a separate bowl, stir together flour, salt, and baking soda. Add the dry ingredients to the creamed mixture, and stir by hand just until combined. Stir in remaining 1 cup of chocolate chips.

Split the dough in half. Using a 1 1/2 tablespoon-sized scoop, make a ball and flatten it in your hand. Place this in the bottom of the muffin tin to make 10 cookies. Snip the edge off of the Ziplock bag and squeeze some melted chocolate in the center of each cookie. Top each cookie with the remaining half of the dough, flattening it like before.

Bake for about 17 minutes or until golden brown on the edges and no longer wet looking in the middle. Run a knife around the edges of the cookies to loosen slightly. Let cool in pan completely before carefully removing. Drizzle with any remaining melted chocolate.

Slightly adapted from Kevin and Amanda

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