Cinco De Mayo!!
You would think that for May 5th, Cinco de Mayo, I would cook and write about Mexican food – that’s what I did last year. Nope. Not this year. This year I’m writing about chocolate cookies. I should have added a little cinnamon to the batter for a Mexican flaire, in addition to the finishing salt that we decided to sprinkle on the top. Next time for sure.
On Saturday – May 4th - while I was riding my bike to Palos Verdes (that’s right…. 32 miles or so roundtrip) I got a text message from my niece Jane who asked if she and her roommate Rachel (my faux niece) could come use the beach cruisers to ride down to the beach. I suggested that after they do that, that they stick around and while Alex and his friends watched the Mayweather - Guerrero fight, we could make cookies.
The plan was made.
Jane, who is super competent in the kitchen and always always helpful, needed to go home to get ready for their night out (pre-Cinco de Mayo) so Rachel stuck around and we made Chocolate Lava cookies (she’s awesome in the kitchen as well!).
Alex’s friends were all over the cookies when they came out of the oven. Those are the hands of three of the friends reaching for delicious chocolate cookies. Here’s the recipe.
Molten Chocolate Lava Cookies
(from Olivia Ortiz) Preheat oven to 350°
1 Cup butter, softened
2 Cups sugar
1 tsp vanilla
¾ Cup cocoa powder
3 ½ Cups flour
1 tsp baking powder
½ tsp salt Finishing salt – like Maldon
4-oz semi-sweet chocolate roughly chopped (I chopped to fine and it was wrong – but the cookies were still delicious!)
Whisk together flour, baking powder and salt in a bowl. Set aside. In an electric mixer cream butter and sugar. Add eggs one at a time. Add vanilla. Slowly add cocoa and mix until well combined. Slowly add flour mixture to the butter mixture. Shape dough into 1 ½” balls. Place onto cookie sheets lined with parchment paper.
Use your thumb and press a deep indent in the center of the dough. Fill with chocolate pieces and fold the dough over to cover the chocolate pieces completely. Reshape the chocolate cookie into a cookie looking shape. Sprinkle a few morsels of Maldon Sea Salt on top of the cookie Bake for 10 to 12 minutes. Remove from baking sheet to cooling rack and dust with powdered sugar.
The perfect combination of chocolate, crispy and soft, warm and delicious. Serve warm (or cool).
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