Chocolate Lava Power Cookie Recipes

Steps:

• Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
• Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
• Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

Steps:

• In a large bowl, combine the butter, vanilla, canola oil, sugar, and salt and beat with a hand mixer until smooth.
• Add the egg and mix until well incorporated.
• Add the cornstarch, flour, and chocolate chips. Using a spatula, mix well until fully combined.
• Cover the dough with plastic and chill in the fridge at least 30 minutes to overnight
• Grease a 6-cup muffin tin with nonstick spray. Divide the cookie dough into 12 portions. Take one and line the base and sides of a cup. Repeat with the remaining cups.
• Fill each cookie cup with a chocolate truffle.
• Take another portion of cookie dough, flatten with your fingers to create a 2-inch (5-cm) circle. Place the circle over the top of the filling, and press down the edges to make sure it seals to the other dough. Repeat with the remaining cookies.
• Chill in the fridge for 30 minutes.
• Preheat the oven to 375˚F (190˚C).
• Bake for 15 minutes or until the edges are golden brown. Remove from the oven until cool to the touch, for 5 minutes.
• Enjoy!

Steps:

• Preheat 350°F.
• Cream together butter & sugar.
• Add cocoa powder, eggs & vanilla. Mix well.
• In separate bowl, combine flour & baking powder. Gradually add to butter mixture.
• Shape dough into 1" balls. Using your thumb, press into the center. Fill with a piece of chocolate & fold dough over to cover chocolate.
• Place balls 2" apart on baking sheet lined with parchment paper.
• Bake 9-11 minutes or until edges are firm, but tops are still soft. Remove and cool. Dust with powder sugar, if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray lightly with cooking spray.
• Place avocados into a blender or food processor. Add honey and blend until a creamy mixture forms and no lumps remain.
• Add peanut butter, eggs, cocoa powder, and drink mix to the blender. Process until smooth. Add vanilla extract. Scrape down sides and blend until no powder is present.
• Pour batter into a large bowl. Mix in chocolate chips; batter will be sticky. Drop scoopfuls of batter onto the baking sheet. Press down slightly batter to make a cookie shape.
• Bake until center is no longer soft, about 12 minutes. Cool for 3 to 5 minutes on baking sheet, then transfer to a rack. Store cooled cookies in the refrigerator.

Steps:

• Preheat the oven to 400 degrees F.
• Brush four 6-ounce ramekins with the melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
• Combine the chocolate and butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula until completely melted and smooth, about 1 1/2 minutes total. Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine.
• Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, about 1 1/2 to 2 minutes.
• With the mixer on low, add the chocolate mixture to the egg mixture, mixing until just combined. Remove the bowl from the stand mixer and gently fold in the flour using a rubber spatula.
• Divide the batter equally among the 4 prepared ramekins. Bake until the sides are firm but the centers are still soft, 12 to 14 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
• Let the cakes cool for 1 minute. Invert onto serving plates and serve warm.

Steps:

• preheat oven to 350 degrees F.
• Line cookie sheets with parchment paper.
• In large bowl, combine flour, sugars, cocoa, baking powder, and salt, breaking up any lumps.
• Stir in butter until mixture is combined and crumbly.
• Add egg whites and vanilla, stir by hand until dough comes together.
• Place a few tablespoons of icing sugar in shallow dish.
• Roll dough into 1 1/2 inch balls, then roll in icing sugar to coat.
• Place 2 inches apart on cookie sheets.
• Bake 12 to 14 minutes.
• Cool.