Chocolate volcano

Recipe inspired by: http://www.kevinandamanda.com/chocolate-chip-lava-cookies/

Recipe made by: Robbie Shorr, Aaron Wildavsky, Zimi Sloyer, Talia Menche

Chocolate chip cookies are a timeless classic. That being said, there are so many takes on them that one doesn’t know where to start when looking to shake things up a bit. As usual, the simplest method is usually the best, which in this case means just adding more chocolate. Now admittedly, I am not such a huge chocolate fan, but some desserts just sound so good that you have to go for it, trusting that the sweet flavors will win out in the end. And that’s definitely what happened with these lava cookies. The gooey chocolate in the middle contrasted beautifully with the crumbly cookie, and it was able to bathe all of the cookie while being chewed, letting it truly melt in your mouth. And the finger licking required to get all of the chocolate lava was the perfect bonus.

Ingredients:

(Makes 12 cookies)

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/2 tablespoon vanilla extract
  • 1 3/4 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • A generous amount of chocolate chips

Directions:

  1. Preheat the oven to 350°F and spray a muffin tin with non-stick spray.
  2. In a large bowl, mix the butter and the sugars, using your hands in order to ensure an even texture and to remove all butter clumps.
  3. Beat the egg and vanilla into this mixture.
  4. In a medium bowl, combine the flour, salt, and baking soda.
  5. Add the dry ingredients (the medium bowl of step 3) to the wet ingredients (the large bowl of step 1) and mix until thoroughly combined. You’ll probably have to use your hands again.
  6. Fold some chocolate chips into the dough.                                     img_1691
  7. Put some chocolate chips into a ziploc bag and microwave until melted to the desired consistency. This is best done by microwaving in increments, squishing the chocolate chips around to evenly distribute heat, and flipping the bag in between each round of microwaving.
  8. Using half of the dough, fill each muffin hole evenly.
  9. Cut a small hole in the corner of the ziploc bag, and squeeze some of the melted chocolate onto each round of dough.
  10. Using the remaining dough, cover the melted chocolate layer in each muffin hole.img_1694
  11. Bake at 350°F for 15-20 minutes, or until the edges are barely browned.

Why this recipe is good for college students: This recipe requires only the most basic baking equipment. Yes, many cookie recipes call for an electric mixer, but everything in this recipe can be taken care of with some good old fashioned elbow grease. Also, since chocolate chips are used both in the dough and in the melted chocolate layer, you only have to buy one ingredient to kill two birds with one stone. And the chocolate sauce is easily attainable with the microwave, so an intensive double boiler technique is not necessary.

Why this recipe is good for those who keep Kosher: This dessert could easily be made parve by using margarine and dark chocolate chips. So you can make it dairy or parve depending on what it’s being served with.

What I would do differently if I made this recipe again

  • I would make sure to melt the chocolate past the point of the desired consistency, as it will cool and thicken while not in the microwave.
  • I would be careful to cut the hole in the ziploc super small to guarantee control while squeezing the chocolate sauce.
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