I know it's too early to talk about Christmas cookies.
I knew it last night when I was flipping through Christmas cookbooks, thinking about what cookies I would make this year, but I did it anyway.
The people from Real Butter just released their holiday cookie collection, which you can find online at butterisbest.com.
One of my favorites is a molten cookie. It's just like the molten chocolate cakes that are so popular at restaurants. But the molten in this recipe comes from a little cookie.
The good thing is you don't have to wait until Christmas to make this cookie.
MOLTEN LAVA COOKIES
Makes 2 dozen cookies
1 cup (2 sticks) butter, softened
2 cups sugar
3/4 cup cocoa powder
2 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/3 cup dark or semisweet chocolate (at least 60% cocoa), roughly chopped
Powdered sugar for garnish (optional)
1. Preheat oven to 350 degrees. Cream together butter and sugar with an electric mixer. Add cocoa powder, eggs and vanilla; mix until combined.
2. Combine flour and baking powder in a separate bowl. Gradually add to butter mixture.
3. Shape dough into 1-inch balls. Using your thumb, press a thumbprint into the center; fill with a piece of chocolate and fold dough over to cover chocolate.
4. Place balls 2 inches apart on baking sheets lined with parchment paper. Bake 9 to 11 minutes or until edges are firm and tops are soft. Remove cookies to a cooling rack; dust with powdered sugar, if desired. Serve warm, if possible. Store in an airtight container at room temperature for up to 1 week.
5. To reheat cookies, place cookie on microwave-safe plate and microwave on high for 5 seconds, or until cookie is slightly warm.
