Molten Chocolate Cookies
makes 4 dozen cookies
The little surprise of gooey chocolate in the center make these a rich treat for any occasion. They are best served warm, maybe over a scoop of vanilla ice cream or with a tall glass of milk.
2 1/4 cups granulated sugar
3 teaspoons cinnamon
1 cup butter, room temperature
3/4 cup cocoa powder
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup chopped good dark chocolate
prep: 25 minutes
total: 40 minutes
standing mixer
whisk
2-4 cookie sheets
parchment paper
spatula
wire cooling racks
1. Preheat the oven to 350F. In the bowl of a standing mixer, combine the sugar and cinnamon. Mix until the spices are well combined. Set 1/2 cup of the mixture aside to use to coat the cookies before baking.
2. Once you've set the 1/2 cup of cinnamon sugar aside, add the butter to the mixing bowl. Cream the mixture until it's light and fluffy. Pour in the cocoa powder, eggs and vanilla, and mix until well combined.
3. In a small bowl, sift together the flour and baking powder. With the mixer on low speed, add the flour mixture about 1/2 cup at a time, and mix until combined.
4. Roll the dough into 1-inch balls. Using your thumb, press a thumbprint into the center, fill it with a piece of the chopped chocolate, and fold the dough over. Roll between the palms of your hands to make a ball, and then roll the ball in the reserved cinnamon sugar.
5. Place the balls about 2 inches apart on a cookie sheet lined with parchment paper. Bake the cookies for 10-14 minutes, or until the edges are just firm and the tops are still soft to the touch.
6. Place cookies on a wire rack to cool slightly. Serve warm.
2. Once you've set the 1/2 cup of cinnamon sugar aside, add the butter to the mixing bowl. Cream the mixture until it's light and fluffy. Pour in the cocoa powder, eggs and vanilla, and mix until well combined.
3. In a small bowl, sift together the flour and baking powder. With the mixer on low speed, add the flour mixture about 1/2 cup at a time, and mix until combined.
4. Roll the dough into 1-inch balls. Using your thumb, press a thumbprint into the center, fill it with a piece of the chopped chocolate, and fold the dough over. Roll between the palms of your hands to make a ball, and then roll the ball in the reserved cinnamon sugar.
5. Place the balls about 2 inches apart on a cookie sheet lined with parchment paper. Bake the cookies for 10-14 minutes, or until the edges are just firm and the tops are still soft to the touch.
6. Place cookies on a wire rack to cool slightly. Serve warm.
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