Return to Main Recipes Page/Return to Home Page

Chocolate Cookies, Molten (D, TNT)
Source: Ten pound bag of Guittard chips
Yield: 32 3" cookies

4 cups (24 oz.) semisweet chocolate chips
6 tablespoons butter
4 large eggs
1 cup sugar
1 teaspoon salt (I used less)
2 teaspoons vanilla
2 cups all purpose flour
1 teaspoon baking powder

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 to 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 to 30 minutes.

Preheat oven to 375°F. Scoop eight 2" mounds onto parchment lined cookie sheet, leaving 2" 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 to 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 to 2 minutes, stirring well after 1 minute initially, then at 30 second intervals until smooth. Proceed as directed.

Poster's Notes:
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.

When I used margarine and pareve chips, the directions were fine. And they are much, much better when warmed up. You really do need to use the parchment paper (which I reuse at least once). When I used a non-stick, gray cookie sheet, the parchment paper tended to scorch; shiny metal did not. The cookies did not spread much, so I put them closer together after the first batch. These also froze very well, and they microwave defrosted with no loss of quality.

I used a medium ice cream scoop, actually about 1" to 1-1/2" mounds. I thought that the 2" mounds made too big a cookie for such a rich dough. But I only have the luxury of choice with my pareve baking utensils. Don't use a cheap plastic scoop if you use butter; I bent the metal strip and the scoop is now unusable. Replacement purchased, but I'm saving the receipt and guarantee from the packaging at least until I make them again.

Everyone has loved the cookies, and they are very simple to make. The acid test is at the Shabbat dinner for my niece's Bat Mitzvah in a few weeks; they'll have to pass with both of my sisters.

Posted by Laurel Wolfson

Nutritional Info Per Serving: N/A