Chocolate lava cake meets the chocolate chip cookie for a sweet mashup with a dark, molten center.
For the Cookie Dough
- 2 1⁄2 cups all-purpose flour
- 1⁄2 tsp. baking soda
- 1 tsp. salt
- 8 oz. softened unsalted butter
- 1 cup firmly packed brown sugar
- 1⁄2 cup granulated sugar
- 1 large egg, at room temperature
- 1 1⁄4 tsp. pure vanilla extract
- 3⁄4 cup dark chocolate chips
- One 3-oz. bar milk chocolate, chopped
For the Filling
- 8 oz. heavy cream
- 22 oz. dark chocolate, chopped
- To Serve:
- 10 scoops vanilla ice cream (about 2 pints)
- 1 pint fresh raspberries
- Fresh seasonal berries
- Chocolate sauce
- Confectioner’s sugar
To make the cookie dough, in a medium-size bowl, mix the flour, baking soda, and salt; set aside.
In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter and sugar on high speed until light and fluffy, about 3 minutes. Beat in the eggs and vanilla on medium speed until thoroughly incorporated. Add the dry ingredients to the wet ingredients, and mix just until a dough forms. Fold in the chocolate chips, and refrigerate the dough until chilled, 1 hour or up to overnight.
Meanwhile, make the filling: In a medium saucepan, bring the cream to a boil, then immediately remove from the heat. Add the chocolate chips and stir until melted. Refrigerate until completely chilled and mixture is thickened, about 2 hours.
To make a raspberry coulis, add the raspberries to a blender and puree until a sauce forms (add a little water as needed to help blend). Remove and strain through a fine sieve. Reserve.
Preheat the oven to 425° and set a rack in the top third. Form the chilled chocolate mixture into ten 1-tablespoon balls.
Grease 10 cups of a muffin tin with butter. Working quickly, place a heaping tablespoon of dough into each cup and flatten to make an even layer. Top each with one of the chocolate balls, then quickly add another equal layer of cookie dough to cover. Chill for 10 minutes.
Transfer to the oven and bake until just set and lightly browned, 12 to 15 minutes.
Remove the cookies and let cool slightly, then remove from the tin using a paring knife as needed to help dislodge.
To serve, transfer each cookie to a rimmed plate or bowl. Garnish with a scoop of ice cream and some fresh berries. Drizzle with chocolate sauce and some of the raspberry coulis. Sprinkle with powdered sugar and garnish with mint leaves.