Chocolate Lava Cookies 

Chocolate Lava Cookies combine the best of both worlds: a chewy chocolate cookie with a gooey, molten chocolate center. They're surprisingly easy to make and perfect for impressing guests or indulging yourself. The key to their success lies in precise baking time just a minute too long can solidify the center, and too short can leave the exterior too soft to hold its shape.

Full Recipe:

Ingredients

For the Cookie Dough:

• ½ cup (113g) salted butter, softened

• ½ cup (110g) packed light brown sugar

• ⅓ cup (65g) granulated sugar

• 1 large egg

• 1 teaspoon pure vanilla extract

• 1¼ cups (180g) all-purpose flour

• ⅓ cup (28g) unsweetened cocoa powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

For the Molten Center:

• 1 recipe Easy One Pot Hot Fudge Sauce

• 2 tablespoons (12g) unsweetened cocoa powder

 Directions

1. Prepare the Molten Center:

   • Prepare the Easy One Pot Hot Fudge Sauce as per the instructions.

   • Once finished, whisk in 2 tablespoons of cocoa powder.

   • Pour the mixture into a jar to cool.

   • Refrigerate for at least 4 hours until completely set and firm.

2. Make the Cookie Dough:

   • In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until pale and fluffy.

   • Mix in the egg and vanilla extract until well combined.

   • Sift together the all purpose flour, cocoa powder, baking soda, and salt in a separate bowl.

   • Gradually add the dry ingredients to the wet mixture, folding until just incorporated.

   • Cover the dough and refrigerate for 2 hours.

3. Assemble the Cookies:

   • Scoop teaspoons of the chilled fudge sauce and roll them into balls.

   • Place the fudge balls on a parchment-lined tray and freeze for 30 minutes until firm.

   • Preheat the oven to 350°F (175°C).

   • Scoop the cookie dough into 14 portions.

   • Flatten each portion into a disk, place a fudge ball in the center, and wrap the dough around the fudge, ensuring it's completely sealed.

   • Place the dough balls on a parchment lined baking sheet and refrigerate for 15 minutes.

4. Bake the Cookies:

   • Bake the chilled dough balls in the preheated oven for 8-10 minutes, until the edges are set but the centers are still soft.

   • Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

 Nutritional Information (per serving)

• Calories: 420 kcal

• Carbohydrates: 48 g

• Protein: 7 g

• Fat: 21 g

• Saturated Fat: 11 g

• Cholesterol: 101 mg

• Sodium: 35 mg

• Potassium: 315 mg

• Fiber: 4 g

• Sugar: 30 g

• Vitamin A: 165 IU

• Calcium: 46 mg

• Iron: 4.1 mg