This was our Superbowl Sunday treat. We don't watch the Superbowl or even record it. We're just not sports fans here and really, you just can't trust anything, especially the commercials when viewing with children. Still, I'll use any excuse to bake, I mean celebrate.
From Guittard Chocolate
These rich cookies are best eaten warm, while the crust is crispy and the centers are gooey. They can be reheated in the microwave to soften the centers. Yields 16-3" cookies.
MOLTEN CHOCOLATE COOKIES
2 c. Semisweet Chocolate Chips (we used bittersweet)
3 Tbsp. butter
2 lg eggs
1/2 c. sugar
1/2 tsp. salt
1 tsp. vanilla
1 c. all purpose flour
1/2 tsp. baking powder
Melt chips and butter in double boiler or in microwave on 50% power until smooth but thick. Set aside to cool.
In large bowl of mixer, beat eggs, sugar, salt, and vanilla on high speed for about 2-3 minutes until pale yellow and slightly thickened. Mix in chocolate on low speed. Stop mixer and scrape bowl. Add flour and baking powder on low speed just until incorporated, stopping once to scrape the bowl. Cover dough with plastic wrap and refrigerate for 15-30 minutes.
Preheat the oven to 375 degrees.
Scoop 8-2" mounds of dough onto a parchment lined cookie sheet leaving about 2" between cookies. Bake one sheet at a time for 12 minutes or until crusty on the outside but soft in the center. Cool on cookie sheet for 3-5 minutes. Serve warm.
In the unlikely event you have any left, they can be reheated in the microwave for about 10 seconds each.
I don't have any pictures for you because the first pan disappeared and didn't even get to a serving plate. They were eaten warm off the cookie sheet. The second pan was cooled and saved for later. Too much chocolate before bed means little people can't get to sleep and drive their parents nuts (1 cookie was unfortunately enough to do that). However, Little Princess decided that the piano teacher deserved them (and he does) and gave them away the next morning before anyone else could have seconds.