Richly flavored, high-quality dark chocolate is the key to this superb dessert.
Molten Chocolate Chip Cookie Cupcakes
Servings
12 Servings
Ingredients
- 1 cup unsalted margarine or butter at room temperature
- 1 cup tightly packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1½ teaspoon pure vanilla extract
- 3 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups high-quality dark bar chocolate cut into bite-size pieces
Instructions
- Cream the butter and sugars until fluffy. Add the eggs, one at a time. Beat until very light in color. Add the vanilla.
- Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients slowly to the wet mixture, and mix until just combined. Fold in the chocolate pieces.
- Chill the mixture for 2 hours or overnight.
- Grease 2 disposable 6 cup muffin tins with cooking spray and a small dusting of flour. Fill with a 2 tablespoon size ball of dough. (Ramekins can also be used, but watch the cooking time very carefully).
- Cook 9-12 minutes at 400℉ until lightly browned on the entire top. Turn each molten cake over onto a plate to serve, and garnish with vanilla ice cream and/or whipped cream. Serve immediately while still hot!
- Contributed by:Elizabeth Book Kratz, CKCA
Thanks so much for the feedback, I will update the name.
Unfortunately, I feel like this recipe was a little misleading. It’s called chocolate chip cookie cake, but it’s meant to be eaten as small cookie balls and not a cake. I didn’t realize until I had already started it. Baked it as a cake anyway, didn’t come out amazing. But I bet it would be amazing if it’s cooked as the recipe says. I wanted to make a suggestion that the title is changed so no one else can make a mistake like me.