Perfect for those late night cravings, two (okay, three) thick fudgy, rich, cookies that can be yours in 15 minutes. These don’t require eggs, so underbake them and enjoy them fresh out of the oven, while they’re warm and the chocolate is melted – kind of like an individual lava cake.
Ingredients:
- 25 grams unsalted butter
- 20 grams water (about 1 & 1/2 tablespoons)
- 10 grams cornstarch (about 1 tablespoon)
- 40 grams brown sugar
- 1/8 teaspoon salt (you can measure this by eyeballing half of 1/4 teaspoon, or just add a pinch of salt)
- 1/4 teaspoon vanilla extract (optional)
- 1/4 teaspoon baking powder
- 40 grams all-purpose flour
- 10 grams cocoa powder
- 40 grams dark chocolate chips or chopped chocolate
Instructions:
- In a microwave safe bowl, melt the butter.
- Add the water and cornstarch to the butter and whisk thoroughly, until smooth and lump-free.
- Add the salt, sugar, and vanilla and mix until combined.
- Add the flour, baking powder, cocoa powder, and chocolate chips and mix just until combined. The dough will look quite loose at this stage, but it will firm up.
- Place the cookie dough in the refrigerator while your oven heats up.
- Heat oven to 180 Celsius, or 350 Fahrenheit.
- Roll the cookie dough into two or three equal balls and place them on a lined baking sheet. (You can make two giant cookies, or three smaller, but still generous cookies).
- Press the cookies down to flatten them slightly, and (optionally) place more chocolate on top.
- Bake for 8-10 minutes, until the edges are just set and the inside is still soft – be careful not to overbake these!
- Let cool slightly, and devour!
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