Molten Chocolate Cookies

  1. 12oz bag of Guittard Semisweet Chocolate Chips (any brand will do)
  2. 3 Tbsp. butter
  3. 2 large eggs
  4. 1/2 C. sugar
  5. 1/2 tsp. salt
  6. 1 tsp. vanilla extract
  7. 1 C. all-purpose flour
  8. 1/2 tsp. baking powder
Delicious cookies.  Crisp and chewy, very soft inside.  Great with a tall glass of cold milk.
  • Melt chocolate chips and butter in double boiler over low heat, stirring until smooth but thick.  Remove from heat; set aside to cool. (I stuck mine in the fridge for faster cooling)
  • In large bowl beat eggs, sugar and vanilla on high speed until pale yellow and slightly thickened. (I beat it by hand with a whisk and it was fine)
  • Mix in chocolate on low speed.  Stop and scrape bowl. 
  • Add flour and baking powder on low speed just until incorporated, stopping once to scrape bowl.  (Again I did it all by hand and it turned out right consistency)
  • Cover bowl with plastic wrap and refrigerate for 15-30 minutes.  (this will set the dough to form cookies later)
  • Preheat oven to 375F
  • Scoop 8 2in. mounds onto parchment lined cookie sheet leaving 2 inches between cookies.
  • Bake for 12 minutes or until crusty on the outside but soft in center.  (Took second batch out after 10min and they where even better)
  • Cool on cookie sheet for 3-5 minutes.  Best when served warm. 
If you don't have a double boiler you can melt the chocolate chips in the microwave:  Heat chips and butter in microwave safe bowl at medium power for 1-2 minutes, stirring well after 1 minute initially, then at 30 second intervals until smooth.