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Pre-heat your oven to 350 degrees. Spray a muffin tin with non-stick cooking spray. With your mixer, cream together butter, brown sugar, and granulated sugar and mix until light and fluffy. Add in egg and vanilla and mix well. In a large bowl sift together flour, salt, and baking soda.
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For the cookie dough. In a large mixing bowl, combine butter and sugar and beat with an electric mixer until light and fluffy. 1 cup (226 g) unsalted butter, 1 ¼ cups (250 g) granulated sugar, ½ cup (100 g) light brown sugar. Add egg, egg yolk, and vanilla extract. Stir until well combined.
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Instructions. Heat oven to 400°F. Grease four large (7- to 8-ounce) or eight small (4-ounce) ramekins really well with cooking spray or butter; set aside. In a small saucepan*, heat the butter and chocolate together over medium-low heat until both are melted, stirring constantly so that the chocolate does not burn.
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Instructions. In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, using an electric blender, cream together butter, sugar, brown sugar, and vanilla until blended. Then beat in one egg at a time. Slowly beat in dry ingredients slowly to form cookie dough. Fold in 1 cup of chocolate chips.
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Instructions. Melt the chocolate chips and butter together using a double boiler or microwave. Allow to cool slightly. In a mixing bowl, whisk the powdered sugar, eggs, and vanilla extract until well combined. Add the melted chocolate mixture and mix until smooth. Stir in the flour and salt until just incorporated.
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Instructions. Preheat the oven to 425° F. Coat 4 ramekins/custard cups with nonstick spray. Place on a baking sheet and set aside. In a medium microwave-safe bowl melt the chocolate chips and butter together for 1 minute on high heat. Stir until completely melted and smooth.
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Steps to Make It. Lightly grease a 12-cup muffin pan with oil spray. Place 2/3 cup of the chocolate chips into a microwave-safe bowl and melt the chocolate chips, in 30-second intervals, until completely melted. Set aside. Combine the flour, salt, baking soda, and baking powder in a small bowl. Set aside.
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Cream the butter and sugars in a large bowl. Add egg and vanilla to bowl and combine. Add flour, baking soda, salt and cocoa and combine. Fold in chocolate chips. Roll dough into Tablespoon sized balls and place on a cookie sheet lined with parchment paper. Bake cookies for about 9-10 minutes.
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How to Make Chocolate Lava Cake. Melt chocolate chips and butter inside of a large glass measuring cup with a spout for 30-second increments until melted and smooth. Add vanilla and salt. Stir. Mix in eggs and egg yolks. Stir in the flour.
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Use a 1/4-cup scoop to portion the dough into 10 balls, then gently press into a greased muffin pan. Bake the chocolate chip cookie cups until the edges have set and the tops are just set, even if slightly undercooked, pale, and glossy in the center. Using the bottom of a shot glass, lightly press down in the center of each cookie cup going.
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Add in the vanilla and then the egg and whisk to combine. Fold in the flour, baking soda and kosher salt and mix until the dough comes together. Roughly chop 4 ounces of the chocolate and fold.
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Place the chocolate and sweetened condensed milk in a nonstick pan, and stir over low heat until the chocolate melts and a shiny mixture forms. Add the butter and stir until combined. Turn off the heat. Scoop the fudge with a tablespoon measure onto a baking sheet lined with parchment paper. It should form ~30g balls.
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These delicious chocolate lava cookies are chewy chocolate cookies, stuffed with molten chocolate ganache filling and sprinkled with powdered sugar.. Pour the heavy cream over the chocolate chips and let sit for 1 minute. Stir to combine the cream and melted chocolate together. Chill the ganache in the fridge for 10-15 minutes until it is.
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Create a double boiler by filling a medium pot with 2 inches of water and bringing it to a gentle boil. Place a heat-proof bowl on top, ensuring the boiling water doesn't touch the bottom of the bowl. Add chocolate chips and 1 tablespoon of butter to the bowl. Stir with a rubber spatula until fully melted.
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Instructions. Preheat the oven to 425 degrees. Grease 4 six-ounce ramekins with butter and set aside. In a microwave-safe bowl add the butter and chocolate. Microwave on high until the butter melts and the chocolate starts to soften, about 1 minute. Mix the chocolate and butter together until no lumps remain.