molten fudge cookies

September 30, 2008

Warm fudgy chocolate in convenient cookie form. I tweaked/streamlined the recipe from Cookie Madness, and changed the name (the original name was Molton Chocolate Lava Cookies – but since there’s no goo/liquid center it seemed a little misleading).

Molten Fudge Cookies

2 cups semi-sweet chocolate chips
3 TBSP butter
2 eggs
1/2 cup sugar
1 tsp vanilla
1 cup AP flour
1/2 tsp baking powder

Melt semi-sweet chocolate chips with the butter in the microwave in a medium glass (or otherwise microwave safe) bowl in 15-30 second intervals. Stir after each nuking. When it becomes a thick, frosting-like consistency, you’re done. Set aside to cool.

In a large bowl, beat the eggs and sugar together with an electric mixer until light and fluffy. Add vanilla and beat in.

Beat chocolate into egg mixture in three or four additions. Add a scoop, beat until smooth, repeat.

Mix flour and baking powder together thoroughly in a small bowl. Once mixed, gradually beat into egg, sugar, and vanilla mixture.

Chill mixture in refridgerator for 30 minutes.

Preheat oven to 375°. Line two cookie sheets with parchment.

Dish out chilled batter into 16 portions (8 per sheet). Bake for 12 minutes, rotating cookie sheets halfway through (rotate front to back, top sheet to bottom).

After baking, allow to cool for 10-15 minutes then serve. Be cautious, as cookies will be hot. Can reheat fully-cooled cookies in the microwave for 10 seconds, but isn’t nearly as amazing as they are fresh from the oven.


This is the first cake I recall making entirely from scratch. Sad that it took me til almost 25 to do so. It’s fairly simple, chocolate cake with peanut butter frosting. The combination ends up tasting like Reeces Pieces.

Martha Stewart Kids Chocolate Cake
Notes: I made the cake exactly according to the recipe, but it was way, way too much batter for the 8″ cake pans. I’d suggest dividing it into three pans instead of the listed two, or dividing the mix into larger pans. It also took longer to bake then the suggested time, but keep checking as ovens differ.

Creamy Peanut Butter Frosting
Notes: Easy, amazingly tasty. I used skim milk and it worked fine. Easy to half or quarter, should you choose. Also light enough to dye with food coloring. I used liquid red for the pink frosting, and it didn’t alter the texture or become too runny. That said, don’t go crazy and dump in a whole bottle. If you want vibrant color use paste or gel.