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MOLTEN CHOCOLATE COOKIES




Source of Recipe


Guittard Product Development & Culinary Applications


Recipe Introduction


These rich cookies are best eaten warm, while the crust is crispy and the centers are gooey. They can be reheated in the microwave to soften the centers.


List of Ingredients




Yield: 16-3 inch cookies

2 cups (12 oz) Guittard Semisweet Chocolate Chips
3 tablespoons butter
2 large eggs
½ cup sugar
½ teaspoon salt
1 teaspoon vanilla
1 cup all-purpose flour
½ teaspoon baking powder

Recipe



Melt chips and butter in top of double boiler over low heat, stirring until smooth but thick. Remove from heat; set aside to cool.

In large bowl of mixer beat eggs, sugar, salt and vanilla on high speed about 2-3 minutes until pale yellow and slightly thickened. 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. Cover dough with plastic wrap and refrigerate for 15-30 minutes.

Preheat oven to 375ºF.

Scoop 8-2 inch mounds onto parchment lined cookie sheet leaving 2 inches between cookies. Bake one sheet at a time for 12 minutes or until crusty on the outside but soft in the center. Cool on cookie sheet 3-5 minutes. Best when served warm. To reheat cookies so the centers become soft again, microwave on high power for about 10 seconds per cookie (low wattage microwaves may require an additional 5 seconds per cookie).

Microwave Instructions: 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. Proceed as directed.