The other day while I was at work, my husband sent this recipe to me that he got from the Kraft page on Facebook.
These little chocolate morsels looked delicious! We also had everything in the house already, so I knew I wanted to try and make them over the weekend.
That's just what I did Sunday right before dinner. I made these little molten chocolate cookie/cake things.
Being the craptastic baker I am, I was a bit worried, but these turned out fine except for two things. 1) Mine don't look as pretty as the ones in the picture on the link website because the batter leaked under the cookie in the muffin tin and covered some of it, so you can't see the cookie as well because they look browner from the batter, and 2) I managed to bake them for like, 1 minute too long so the center of my cookie was not as molten-y. Live and learn.
My husband better get back to baking soon because he is much better at it and I need him to be the baker for when our son needs stuff for school! I refuse to send him with embarrassing mess-ups! (Granted, he's not even born yet and we're talking a few years down the road but still, my husband can bake way better than I can. I need to stick to cooking).
The recipe was REALLY easy though, and takes less than a half hour to do. So it's perfect to surprise kids with after school or to whip up for right after dinner. And, it's just delicious!
So here's the recipe, straight from the Kraft website - I made no substitutions except using semi-sweet chips instead of squares of chocolate, but only because I had chips in the house.
Ingredients:
4 squares BAKER'S Semi-Sweet Chocolate
1/2 cup butter or margarine
2 whole eggs
2 egg yolks
1 cup powdered sugar
1/3 cup flour
12 CHIPS AHOY! Cookies
1/2 cup thawed COOL WHIP Whipped Topping
Directions:
Heat oven to 425°F.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted.
Stir until chocolate is completely melted.
Beat whole eggs, yolks, sugar and flour with whisk until well blended. Gradually beat into chocolate mixture.
Line 12 muffin pan cups with paper liners; spray with cooking spray.
Place 1 cookie, upside-down, on bottom of each cup; cover with batter.
Bake 8 minutes or until cakes are firm around edges but still soft in centers.
Cool in pan 1 min. Carefully remove cakes from pan.
Invert into dessert dishes; remove paper liners.
Serve topped with Cool Whip.
There is a little hint at the bottom of this recipe on the website that says you can make the batter ahead of time and refrigerate it for up to 24 hours. When you are ready to bake, just pour the batter over the cookies - so this makes it really easy to do during a dinner party!
Enjoy!!
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