A combination of a soft chocolate chip cookie and a molten chocolate fondant – this chocolate chip cookie bake is so irresistibly gooey in the middle!
You know those recipes that are so good, you can’t even find the words to describe them, and you just have to implore people to make them so they can see what all the fuss is all about? This molten chocolate chip cookie bake is one of those. I’ll do my best to describe it to you… but really, you just need to make it, and thank me later.
Soft chocolate chip cookies
I like my chocolate chip cookies soft and squidgy, even slightly undercooked. No crunchy cookies here please.
This chocolate chip cookie bake takes soft cookies to the extreme, combining them with a classic molten chocolate fondant to make an ooey, gooey, chocolatey dessert that you won’t be able to resist. It’s totally molten in the middle, with a crispy cookie exterior. If you’re the kind of person who can’t resist eating raw cookie dough or cake batter because it tastes so much better before it’s cooked, this is the recipe for you! It’s cooked… but only just.
You get the best of both worlds – crispy around the edges, but nice and gooey in the middle, with plenty of melty chocolate. Heaven.
The cookie dough is really simple. You may know that I’m not much of a baker – usually a crumble cake is the best I can manage (which is delicious, but doesn’t really require any skill!), so you know that if I share a baking recipe, it’s going to be pretty foolproof.
Best of all, this cookie bake is supposed to be molten, so you don’t even need to worry about taking it out of the oven at the exact moment it’s fully cooked. If you undercook it a bit… well, that’s what you’re meant to do.
To start, just cream together some butter and brown sugar. Try to resist eating any from the bowl just yet – how is it that butter and sugar can be so flipping delicious on their own?!
Then add some eggs, flour, and chocolate chips. That’s the chocolate chip cookie mixture finished.
As an extra special bonus, I also added some chocolate chunks in the middle of the cookie bake. You can skip these if you like, but they do contribute to the incredible gooeyness of the dish. I’m of the opinion that extra chocolate is pretty much always a brilliant thing, so I say go for it.
Then just stick it in the oven until it’s nice and crispy on top! It will still be pretty jiggly when you take it out – allow it to cool for a few minutes before you dig in, just to give it a chance to firm up a little. Even at room temperature, this cookie bake is still nice and gooey, so don’t worry about rushing to eat it while it’s still hot.
In my opinion, the more molten your cookie bake, the better – but I know some people will disagree! So feel free to bake it a little longer if you want it to be a bit less gooey in the middle. You might need to cover the dish loosely with some foil to stop it getting too brown on the top. Then just bake until you’re happy.
Serve it up with a drizzle of cream… it’s pretty special. I’m considering naming my next child after it.
(just don’t look at the nutritional information before you make it…)
A combination of a soft chocolate chip cookie and a molten chocolate fondant - this chocolate chip cookie bake is so irresistibly gooey in the middle!
- 200 g (~ 7 oz) unsalted butter, room temperature (plus a little extra for greasing the dish)
- 240 g (~ 1 1/3 cups) light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 150 g (~ 1 cup) plain flour
- 100 g (~ 1/2 cup) milk chocolate chips
- 75 g (~ 2 1/2 oz) milk chocolate
Preheat the oven to 190°C (Gas Mark 5 / 375°F).
Add the butter and brown sugar to a bowl, and use the back of a spoon to thoroughly cream them together until the mixture is light and fluffy.
Add the eggs, vanilla extract, baking powder, plain flour, and chocolate chips. Mix well to combine.
Lightly grease a baking dish (mine measured around 8 x 8 inches), and add half the cookie dough. Spread it around into a smooth layer, and top with some extra squares of milk chocolate. Add the remaining cookie dough, and smooth out the top.
Bake for around 25 minutes, or until the top of the bake is browned and crispy. It will still be quite jiggly in the middle. If you'd rather it was slightly more well cooked, cover the dish loosely with foil, and place it back in the oven until you're happy.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/6 of the recipe, but you could probably stretch it further if needed.