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