Prepared to be de-socked (is that even a word?) because today, I bring you some Deep Dish Molten Lava Chocolate Chip Cookies (AKA Volcano Cookies) that’ll blow your socks off!
I’ve been wanting to make some molten lava cookies for a while. So when I saw a recipe that made a deep dish version, I knew it was for me. It was just perfect… We had chemistry, we had fun, it was kinda like a summer holiday romance that will be with you forever. Sadly, the romance ended when they met their digestion of doom death. But we’ll meet again.
The original recipe calls for small chocolate box sized unwrapped chocolates but I decided to overstep that mark and put in some orange chocolates in them.. Ya know, the kind that has a hard milk chocolate exterior but when bitten into leaks a caramel-like consistency orange flavoured gooey goodness. That orange goodness congealed with the chocolate during baking and created a gel like orange flavoured chocolate that remains a super thick liquid. Heavenly. This photo explains all.
They are amazing served warm with a nice scoopful of ice cream and a generous drizzle of either chocolate or toffee sauce. As you can see, I opted for that toffee sauce. Mmmm! I bet they would be just as amazing with toffee lava ice cream and drizzled in dark chocolate. *squeals in glee*
The baking aroma was ah-ma-zing! And lingered for many hours after. It’s kind of like that wonderful aroma of baked bread you smell when viewing houses except so much better. If you’re selling your house, make some of these! The giant man-baby took a few of these with him when he went to watch some motor racing with his son and his nephew and got comments asking what the wonderful smell was. Due to this, these puppies didn’t last long at all.
Volcano Cookies Recipe
Prep Time: 10 mins
Cook Time: 9-15 mins
Yield: 10 cookies
- 1 cup butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp bicarbonate of soda/baking soda
- 1 tsp salt
- 2½ cups plain/all purpose flour
- ¾ cup milk chocolate chips
- ¾ cup plain/dark chocolate chips
- 10-20 (depending on size) unwrapped milk chocolates
- Preheat oven to 180℃/350℉.
- Spray your muffin top pan (or in my case, whoopie pie pan) generously with cookie spray, set aside.
- Using an electric mixer, cream together butter and both granulated and brown sugars until light and fluffy.
- Add in the eggs, one at a time, and the vanilla extract. Mix on medium until combined.
- Turn mixer to low speed and add the bicarbonate of soda (baking soda), salt and plain/all purpose flour. Stir until just combined
- Stir in both the milk chocolate and the dark/plain chocolate chips and mix until incorporated.
- Press ¼ cup dough (less if using whoopie pie pan) into each cavity in the pan.
- Press 1-2 unwrapped chocolates (depending on size) into each cookie and cover the chocolates completely using approx. ⅛ cup more dough.
- Bake for approx. 9-12 minutes (smaller cookies will bake faster) until edges are golden brown.
- Let cool in the pan for 10-12 and gently loosen sides with a knife and twist out, or flip pan over onto a cooling rack.
- Can be made without the muffin top or whoopie pie pan but reduce baking time to approx. 8-9 minutes.
- Serve warm. Top with ice cream and if desired, drizzle with chocolate or toffee sauce.
- Can be reheated in the microwave for approx. 15 seconds per cookie.
Adapted from Cookies & Cups
I’ve adapted the recipe to add in both plain/dark chocolate and milk chocolate chips. However, if you prefer, you can use all milk chocolate or dark/plain chocolate. It’s totally up to you.
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