Lava Cookies!

I woke up this morning and decided that I was going to make whatever I wanted today :-). woohoo! Usually I wait until a special occasion to bake something delicious but today I was feeling devilish.

It was a lot easier than I thought to find a recipe I wanted to do. These stood out like a tiger in a peacock farm. tehe

Lava Cookies. Chewy on the outside, gooey on the inside. Fantabulous!

First things first! Preheat oven to 350 degrees and get out a small saucepan. Over medium heat, melt 6 tablespoons of butter. Remove from heat and stir in 2 cups of chocolate chips. Let stand one minute or so until they are melted.

While you’re melting the butter and the chocolate, roast the nuts. Put 1 1/2 cups of pecans or walnuts on a jelly roll pan and stick in the over to get all toasty and yummy. The recipe says 10 minutes. I set the timer for 6. Burnt nuts are just not too tasty. Remember, once you start to smell them, they’re pretty much done. Mine were ready at 6 minutes. Transfer toasted nuts to a bowl and stir in 2 tablespoons of butter.

If you hold the bowl up to your ear you can here a hiss and sizzle as the butter melts and it smells fantastic. New idea for a candle? I think so!

In a mixer, beat eggs, sugar, salt and vanilla until light in color. In another bowl mix together flour and baking soda. Add the melted and slightly cooled butter/chocolate mixture to the wet ingredients. Mix. Then add the dry ingredients and the nuts. Cover bowl with plastic wrap and put in the fridge for 20 to 30 minutes.

While these were chillin like a villain in the fridge we had some of our usual freak Texas weather. It’s a miserable 105 degrees here. No seriously. Just awful! And all you can do is stay inside and well err make cookies! So I was super surprised when I started hearing a pitter patter on my window. It was sunny outside and I was hoping that a swarm of wasps weren’t trying to invade my apartment. I hate wasps. I peeked outside and low and behold we were having a sun storm. Being one to take advantage of any situation, I threw on my running clothes, ran outside and got there just as it stopped. It rained for 2 minutes. It smelled like something was steaming outside. A hot steamy bath of ick.

I was the only wacko running at noon on the trail near my apartment but I was taking advantage of the lower humidity after the short rain storm gosh darn it!

After a very cold shower, I baked off these lovelies. Aren’t they just beautiful? yum yum yum. Just like mini Lava Cakes but easy to carry and transport. Ooeey Gooey center of awesomeness! Go and make you a batch!

Tips for these: Well there aren’t too many. These are ridiculously easy. Best eaten warm. You can warm them up in the microwave for 20 seconds before eating, and even freeze, thaw, and microwave and they are outstanding. Would be delicious with a bit of espresso powder added…

Happy Baking!

Lava Cookies
From BakeWise: The Hows and Whys of Successful Baking

1 1/2 cups pecans or walnuts
1/2 cup unsalted butter, divided
2 cups semisweet chocolate chips
2 large eggs
2/3 cups sugar
1 teaspoon salt
2 teaspoons vanilla
1 cup all purpose flour
1/2 teaspoon baking powder


Preheat oven to 350 degrees.

Prepare baking sheet with parchment paper or Release foil.

In a medium saucepan melt 6 tablespoons butter over medium heat; remove from heat; add chocolate chips. Let stand for 1 minute. Stir. If not all of the chocolate is melted, reheat chocolate on low until melted. Let cool.

Roast nuts on a jelly roll pan for 6-10 minutes at 350 degrees. Remove from oven and mix with remaining 2 tablespoons of butter. Turn up oven temp to 375.

In a mixer, beat eggs, salt, sugar, and vanilla until light and pale yellow. Slowly add melted chocolate/butter mixture on low.

In another bowl, mix together flour and baking powder. Stir into wet mixture in several small batches. Stir in roasted nuts.

Cover bowl with plastic wrap and chill for 20-30 minutes.

Scoop with a 2-inch (#30) ice cream scoop onto prepared cookie sheets.

Bake sheets one at a time for exactly 12 minutes at 375 degrees. (I cooked my first batch for 12 minutes and second for 11- see which one you like better. I ended up liking them cooked for 11.)


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