A chewy chocolate chip cookie with a gooey lava interior.
½ cup (115 g) unsalted butter, softened
2 tbsp granulated sugar
¾ cup brown sugar
1 tsp vanilla extract
¾ tsp baking soda
½ tsp salt
¼ tsp instant espresso powder (optional)
1 ¾ cup all-purpose flour
100 g (just under 4 oz) chocolate chopped/chocolate chips
100 g (just under 4 oz) chocolate (dark chocolate is preferable)
1/3 cup (80 mL) heavy cream
LET’S GET COOKING…
To prepare the chocolate interior, bring the heavy cream to a boil in a saucepan or in the microwave (30 seconds to 1 minute- check after 30 seconds).
Pour the hot cream over the chopped chocolate and let it sit for 30 seconds. Then, stir till smooth.
Place the ganache into the refrigerator for a minimum of 2 hours or until firm and malleable (or in the freezer for 30 minutes-1 hour).
In the meantime, prepare the cookie dough by creaming together the butter and sugars.
Add in the egg, and continue to beat.
Add the baking soda, salt, vanilla and instant espresso (you could also add the espresso at the end like we did in the video). The espresso is barely noticeable, but it cuts through the sweet, vanilla scent of the cookie dough and does a fine job of bringing out that rich, chocolatey taste. You could bump it up to ½ tsp if you wish.
Gradually tumble in the flour, making sure to scrape the bottom of the bowl to make sure everything is combined.
Fold in the chocolate chips and chill the dough for 30 minutes. This step isn’t completely necessary, but it makes the dough far easier to work with once it’s time to assemble. You could do the chocolate mixture and dough the night before you plan to serve the dish!
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