Have you ever experienced the decadence of a chocolate molten lava cake? The devilishly good treat is comprised of a miniature cake with a hidden warm chocolate center that oozes out like lava from a volcano when pierced with a fork. It is sinfully delicious and now I’ve discovered a way to replicate the magic in a cookie.
While I can’t take credit for creating the recipe (I got it from a holiday cookie swap), I can definitely attest to its phenomenal taste and ease of preparation. Ditto for another holiday classic that I traditionally prepare this time of year—-Chunky Chocolate Snowballs. (I have a slight obsession with snowballs.) These portable choco-licious treats are almost too dangerous for me to keep around the house. Test out the recipe and you’ll see why.
MOLTEN CHOCOLATE COOKIES
Ingredients:
1 cup butter, softened
2 cups sugar
3/4 cup cocoa powder
2 eggs
1 teaspoon pure vanilla extract
2 cups flour
1 teaspoon baking powder
1/3 cup dark or semi-sweet chocolate, roughly chopped
Powdered sugar for garnish
Directions:
Preheat oven to 350 degrees.
Cream together butter and sugar with an electric mixer. Add cocoa powder, eggs and vanilla, mix until combined.
Combine flour and baking powder in a separate bowl. Gradually add to butter mixture.
Shape dough into 1-inch balls. Using your thumb, make a small indentation in the center, fill with a piece of chocolate and fold dough over to cover chocolate.
Line baking sheets with parchment paper and place balls 2 inches apart.
Bake 9 to 11 minutes or until edges are firm and tops are soft.
Remove cookies to a cooling rack, dust with powdered sugar.
Serve warm, if possible or reheat cookies in microwave for five seconds before serving.
CHUNKY CHOCOLATE SNOWBALLS
Ingredients:
2 cups butter, softened
1 cup powdered sugar
3-1/2 cups all-purpose flour
1/2 cup cornstarch
6 (1-ounce) squares bittersweet chocolate, chopped
1 cup pecans, toasted and coarsely chopped
Additional powdered sugar for garnish
Directions:
Preheat oven to 350 degrees.
Beat butter and powdered sugar until light and fluffy. Stir in flour and cornstarch, then chocolate and pecans.
Roll dough into 1-inch balls and place on ungreased baking sheets.
Bake 20 minutes or until lightly browned.
Remove and cool on wire racks.
Dust lightly with powdered sugar before serving.
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