Recipe courtesy of Franco Noriega
Lava Chocolate Chip Cookie
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- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 30 min
- Yield: 4 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 585
- Total Fat
- 28 g
- Saturated Fat
- 16 g
- Carbohydrates
- 84 g
- Dietary Fiber
- 3 g
- Sugar
- 55 g
- Protein
- 7 g
- Cholesterol
- 84 mg
- Sodium
- 342 mg
Nothing screams the best dessert ever like a chocolate chip cookie with more warm, oozing chocolate on the inside. Even better, they are made in individual little cast iron skillets and served with an ice-cold scoop of vanilla ice cream on top. A sort of deconstructed ice cream sandwich, if you may – only this one is served warm!
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 30 min
- Yield: 4 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 585
- Total Fat
- 28 g
- Saturated Fat
- 16 g
- Carbohydrates
- 84 g
- Dietary Fiber
- 3 g
- Sugar
- 55 g
- Protein
- 7 g
- Cholesterol
- 84 mg
- Sodium
- 342 mg
Ingredients
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Directions
Special equipment:
four 4-inch cast-iron skillets- Preheat the oven to 375 degrees F.
- Melt the butter in a medium saucepan over medium heat. Remove from the heat and stir in the dark brown sugar and granulated sugar. Set aside to cool slightly, about 5 minutes. Add in the vanilla and then the egg and whisk to combine. Fold in the flour, baking soda and kosher salt and mix until the dough comes together. Roughly chop 4 ounces of the chocolate and fold into the dough.
- Divide the dough into four equal pieces. Break the remaining 2 ounces of chocolate into small pieces. Working with one piece of dough at a time, press it into a 4-inch cast-iron skillet. Place one quarter of the chocolate pieces in the center of the dough then wrap the dough around the chocolate so that it is completely covered. Press the dough so that it goes all the way to the edges of the skillet. Repeat with the remaining dough and chocolate.
- Bake the cookies until they are just set on top and only slightly golden brown around the edges, 10 minutes.
- Garnish each cookie with a 1-ounce scoop of vanilla ice cream and shave some chocolate curls on top if desired. Serve warm.
Cook’s Note
You can also chill the dough before baking; it will add about 4 minutes to your baking time.
