1. Preheat oven to 350 degrees F. Spray a standard
size muffin tin with cooking spray. Place 1/2 cup
chocolate chips in a Ziploc bag, and seal shut.
Lay the Ziploc bag flat in the microwave,
spreading out the chocolate chips in a single
layer. Microwave for 30 seconds. Remove bag and
flip, microwaving for an additional 10-15 seconds
until all the chips are softened. Set aside to
2. With an electric mixer, cream the butter and
sugars until light and fluffy, about 3-5 minutes.
Add egg and vanilla and beat until well combined.
Meanwhile, in a separate bowl, whisk together the
flour, salt, and baking soda. Add to the wet
ingredients and beat on low speed until just
combined. Add the remaining chocolate chips (1
cup) and stir to combine.
3. Using half the cookie dough, scoop 1.5-2 tbsp
of dough, flatten it out a bit, and place in the
bottom of the muffin tin. Repeat for a total of 10
cookies. Cut a small tip in the corner of the
Ziploc bag, and gently squeeze a layer of
chocolate over the cookie. Scoop and flatten the
remaining dough and place on top of the chocolate
layer. Bake at 350 for 15-20 minutes, until the
edges are just browned. As soon as they come out
of the oven, run a knife around the edges to make
for easy removing later. Cool completely before
removing from the muffin tin, running a knife
around the edge to help loosen.
These are good as mini muffins, too! Try baking at
350 for 9 mins. Enjoy!
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