Here’s a cookie recipe from the back of the Guittard Semisweet chocolate Bag. The original recipe for “Molten Chocolate Cookies” makes 16 giant cookies, but I typed it up as a half batch. These are very good. I’d be curious to see how some sort of flavored (chili, wasabi, hazelnut) chocolate works in the recipe as well. But as is, the cookies are delicious. Be careful not to overcook them or you may not get the fudge-like middle.
Sorry the picture is kind of bad. I tried to take it outside in the sunshine and it was a little too bright.
Update: I’ve updated the photo. I’ve made these several times since posting and one thing I’ve found is that the results are different depending on what type of chocolate chips or chocolate you use. Bake time and oven is also important. The ones in the old pictures were baked at 375 for 12 minutes, while the ones in the most recent (top) picture were baked for 10.
- 1 cup semisweet chocolate chips (170 grams)
- 1 1/2 tablespoons butter (unsalted) (21 grams)
- 1 large egg (50 grams)
- 1/4 cup granulated sugar (50 grams)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/2 cup all purpose flour (63 grams)
- 1/4 teaspoon baking powder
- Preheat oven to 375 degrees F and line a cookie sheet with parchment.
- Melt the chips and butter in a double boiler or heat proof bowl set over a saucepan of boiling water. You may also melt in microwave. Set aside and let cool slightly.
- Beat egg and sugar with an electric mixer. When light and fluffy, beat in salt and vanilla. Gradually beat in the slightly cooled chocolate.
- Stir the flour and baking powder together, then add to the egg mixture and stir until mixed.
- If your batter isn't thick enough to scoop, cover and chill for 20 to 30 minutes until it holds its shape when scooped.
- Scoop 8 rounded tablespoon size balls onto a lined baking sheet.
- Bake for 10-12 minutes. Let cool on cookie sheet for about 3 minutes, then transfer to rack to cool.
- Best served warm. To reheat, microwave on high power 10 seconds per cookie.