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For many of you, this will be your last crumby Shabbos and I was thinking to myself, what is the most indulgent, delicious, chometzdik food I can post? I could not think of anything better than chocolate chip cookies. The cowboy cookies that I posted back in January where one of my most popular posts, which is really telling. I think people just love cookies, especially chocolate chip ones. This recipe takes them to a whole ‘nother level. Imagine biting into a crunchy cookie, and the inside starts oozing warm chocolate ganache? Well that’s what this recipe tastes like. And when you hear how easy it is to make, you’ll be on your way to the supermarket for some frozen cookie dough!
Now since these mini cakes/pies are made using individual cookie dough cubes, you don’t have to feel guilty about having one. It’s as if you ate ONE chocolate chip cookie. How many of us can eat just one? But with these, the chocolate syrup makes them rich enough that one cookie is more than satisfying. And they taste just as good as those molten cakes you get at the restaurant, even better!
I made these for the first time this past Shabbos and I wasn’t sure if they would hold up on the blech for my Shabbos day guests. Not only did they hold up, they were amazingly delicious! One of my guests took a bite and was shocked to taste a warm dessert! So, if you’d like to surprise your guests at your day meal, go ahead and keep them on the blech, just not too close to the fire or they will burn and dry out.
1-2-3 Decadent Molten Chocolate Chip Cakes
1 box frozen cookie dough (I used Ostreichers) or make your own
1 package tart shells (mini pie crust)
chocolate syrup
How to:
I barely have to give you directions, this is as easy as …well…pie! (pun intended!)
Go ahead and unwrap your pie crusts. They come in mini pans. I found the easiest way to bake these is to put them in aluminum muffin tins. Pour a squirt of chocolate syrup into pie crusts. Set a frozen cookie dough cube on top of the syrup. Bake at 350 until cookie is golden brown (watch them carefully!).
Note: The pie crusts take longer to brown than to bake the cookie. I find that no one really eats the pie crust, just the inside, so I don’t mind if it’s not browned, just baked (it will be done if you bake with the cookie, just not brown). I would say not to worry too much about the pie crust turning brown, it’s more important that the cookie doesn’t dry out. If you really want, you can prebake the piecrusts for a little so that when they bake for longer with the cookie, they will turn brown.
Credit: I found this recipe on the facebook group “I Don’t Cook But I Give Out Recipes” posted by Ahuva Edelstein- Rabinowitz and Chanie Adler Tilis. Thanks!
