01/05/2020 | Chocoholics anonymous: Molten chocolate cookies
NEWSLETTERS
01/05/2020 | Chocoholics anonymous: Molten chocolate cookies

As anyone who knows me well with know I am a complete chocoholic…chocolate Sparks Joy in my life!  My love of chocolate started before I was conscious… my mother is nearly as much of a chocoholic as I am… so it must have all started in the womb surely? Probably not fair… when it comes to chocolate I am just, well honestly, greedy…as long as it’s of the very dark variety… preferably 90% if eaten alone and nothing less than 70% for cooking. When I lived in NY back in the late 80’s I developed a taste for David’s Cookies (probably late night Munchies) … but from what I can remember they kept their stores open pretty much 24/7 and their molten chocolate cookies were beyond anything I had ever tasted… I have done my best to re-create them with a  chewy biscuit and large chunks of molten chocolate…super easy to make and best eaten while the chocolate is still runny…

 

 

 

Ingredients

  • 250 g brown sugar
  • 115 g melted salted butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 150 g plain flour
  • ½ teaspoon baking soda
  • 220 g dark chocolate chopped into chunks of various sizes

Preparation

  1. In a large bowl, whisk together the sugar, and butter until a paste forms with no lumps.
  2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula.
  4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be…as I love these oven-fresh I sometimes split the cookie dough in two (to avoid complete gluttony) and keep in the fridge or deep freeze for another moment of indulgence…
  5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  6. Scoop the dough into small balls (the size of a desert spoon) and place 10cms apart so that they can spread (otherwise you end up with a cookie cake …)
  7. Bake for 12-15 minutes, or until the edges have started to barely brown.
  8. Cool slightly before munching….can be messy so white linen napkins are not necessarily advisable…
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