Chocolate Lava Cakes

Makes: 4 lava cakes (each one in a ~5oz ramekin)

INGREDIENTS

• 6 ounces bittersweet chocolate, 70 to 74 percent cacao (not chips), chopped (about 1/2 cup)
• 6 tablespoons unsalted butter, cut into cubes, plus more for the ramekin
• 6 tablespoons (~1/3c) granulated sugar, plus more for the ramekin
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 4 tablespoons (1/4 cup) all-purpose flour
•  Confectioners’ sugar, to serve 

PREPARATION

1. Heat oven to 425 degrees and butter the ramekins. Dust the buttered ramekins with granulated sugar.
2. Combine the chocolate and butter in a heat-safe bowl, microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute. Remove from the heat and set aside.
3. In a medium bowl, combine the sugar, eggs, egg yolks, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
4. Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
5. Pour the mixture into the ramekin. Bake for 10-12 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
6. Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners’ sugar and serve with ice cream or whipped cream.

DOUBLE RECIPE:

Makes: 8 lava cakes (each one in a ~5oz ramekin)

• 12 ounces bittersweet chocolate, 70 to 74 percent cacao (not chips), chopped (about 1/2 cup)
• 12 tablespoons unsalted butter, cut into cubes, plus more for the ramekin
• 3/4c granulated sugar, plus more for the ramekin
• 4 large eggs
• 4 large egg yolks
• 2 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1/2 cup flour
•  Confectioners’ sugar, to serve 

Chocolate Chip Shortbread Cookies

Ingredients
1 cup (2 sticks) butter, room temperature
1/2 cup granulated sugar

1/4 tsp salt
1 teaspoon vanilla extract
2 cups all purpose flour, sifted
2/3 cup mini chocolate chips

Instructions

• In the bowl of your stand mixer fitted with the paddle attachment mix the butter, sugar, salt and vanilla together for 2 minutes. Turn the mixer to low and slowly add in the flour, mixing until just combined.
• Stir in the chocolate chips evenly.
• Transfer the dough to a zip-top bag and chill for at least 2 hours. Alternately, you can roll your dough out now and cut into shapes, and then chill the dough. Both methods are effective.
• Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
• Roll dough out into a large square, 1/3-inch thick. Cut the dough into squares using a knife, or you could use cookie cutters.
• Place on baking sheet and bake for 18-20 minutes.
• Transfer to a wire rack to cool completely.