Musings from a promise-collector

Chocolate Chip Lava Cookies

I found a delectable recipe one day floating around on facebook, so I traced it back to it’s source to get the full set of directions. After all, who doesn’t love molten chocolate oozing out of the center of something yummy, like a cookie??

My first (double) batch I made for our Sister Splash women’s night at church… and they disappeared like… well, not like hotcakes, but like hot cookies! Ooey-gooey cookies!

I made them again for my small group last night, and again they were a hit! I think I may have found my new go-to recipe when I need to bring a desert. So here is the recipe for you: 

Chocolate Chip Lava Cookies

(Makes 10-12 cookies) 

  • 1/2 cup butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 Tbs vanilla
  • 1 3/4 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 cups chocolate chips

1. Preheat the oven to 350 and spray the muffin cups with non-stick spray, or use muffin papers.

2. Place 1/2 cup of the chocolate chips into a plastic ziploc bag and seal the bag shut. Arrange the chocolate chips so that they’re positioned in one layer within the bag. Laying the bag flat in the microwave, heat the chocolate chips for 30 seconds. Turn the bag over and heat for an additional 15-20 seconds or until the chips are completely melted. Set aside to cool.

3. Meanwhile, using a hand mixer, cream the butter and both sugars in a large bowl until the mixture is light and fluffy. Add the egg and vanilla and mix well. Add in the flour, salt and baking soda and mix until just combined. Fold in the remaining cup of chocolate chips.

4. Using half of the cookie dough, scoop 1 1/2-2 Tbs. of dough, flatten it into a small disk, and place it in the bottom of a muffin cup. (You should get 10 cookies out of the mix.) Cut a small tip off of the ziploc bag and squeeze a bit of the melted chocolate over the cookie. Scoop out another disk of cookie dough and cover the melted chocolate, forming a sandwich in each muffin cup.

5. Bake for 15-20 minutes, or until the edges are just brown and the top appears done. As soon as you remove the cookies from the oven, run a knife around the edges of the cookie to loosen. Allow to cool completely before serving.

6. When serving, you can also microwave the cookie for 15 seconds in order to remelt the middle of the cookie and warm it through.

Helpful hints:

  • Make sure that the cookie is completely baked through… otherwise the middles will cave in after they begin cooling.
  • When serving, make sure you are out of the way – or you might get knocked over by the stampede of people trying to get them!
  • Any left-over chocolate in the ziploc bag can be enjoyed by squeezing it onto your finger and eating!

To view the original recipe, complete with instructional pictures, visit this site:

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