Mmmm, chocolate chip cookie
This is where we begin.
You know how to make 'em,
so I won't go into that.
But I will say,
make some small enough to fit in the bottom of a cupcake baking cup,
I only made half a recipe,
so don't just follow the pics,
follow the words.
Preheat oven to 425 F.
2 whole eggs
2 egg yolks
1 cup powdered sugar
1/3 cup flour
4 squares semi-sweet baking chocolate
1/2 cup butter (1 stick)
microwave the baking chocolate and the butter until the butter is melted
stir them together to melt the chocolate completely
add all eggs to powdered sugar and flour
mix powdered sugar, flour, and eggs together
add chocolate and butter mixture
mix 'em up
add mixture to baking cups
right on top of upside down cookies
bake in 425 oven for about 7 minutes
they should be firm around the sides
but still moist in the middle
when they're done
remove them from the pan with a spoon
let them sit for no longer than 1 minute (otherwise the centers won't be liquid)
place on plate and then gently peel away the paper
serve them right away
but, while they're in the oven, make the whipped cream
(you can make it ahead of time and keep it in the fridge as well)
put 3/4 cup heavy whipping cream in a bowl
I usually add about two large spoon-fulls of powdered sugar
but if you want it sweeter add more
and really, you don't have to add any sugar at all.
it's usually about this time at my house when this happens....
it's obsessed with all things dairy...
really all things food
but this past winter I made hot chocolate with whipped cream so much that it knows the mixer well and shows up as soon as the mixer does, even if I'm not making whipped cream,
it thinks I am
anyways, blend on high until this happens
by this time Meeble is yelling,
GIVE ME SOME!!!!
so I usually do,
it makes it happy.
warm gooey goodness
drippy fluffy creamy'ness
You can refrigerate them and then heat them back up in the micro-wave (don't do it long though). The center won't be as melted, but they're still tasty. Have a wonderful weekend!