Taking a molten chocolate cake and hiding chocolate chip cookie dough in the center could ignite a dessert revolution with people screaming and pounding spoons demanding more. But, of course, there are no leftovers to be had when cookie dough stuffed molten chocolate cake is involved. It must be eaten hot out of the oven and all at once with the fervor of a dog lapping at its bowl until its pink tongue hits the metal.
The cookie dough in this stuffed molten chocolate cake remains raw (you don’t need to worry about salmonella since it’s eggless), but the chocolate chips melt and meld with the molten cake, creating a silhouette of browns.
Cookie Dough Stuffed Molten Chocolate Cake Recipe
My cookie dough stuffed molten chocolate cake recipe was based on the Rocky Road Cookie Dough Molten Chocolate Cake in this book. I used the molten chocolate cake recipe from the book, but adapted it to use my chocolate chip cookie dough recipe instead of rocky road cookie dough (with much larger balls of cookie dough than the author suggests). I also baked the molten cakes in cupcake pans instead of ramekins. The book, by the way, has so many ideas for cookie dough flavors and recipes. If cookie dough is your thing, give it a read! (View on Amazon)
Cookie Dough Stuffed Molten Chocolate Cake
- 1/4 recipe of cookie dough that's safe to eat You have choices here. You could make the whole recipe and have lots of cookie dough around to snack on. You could halve the recipe and have not quite as much extra to snack on, but still enough for a family to enjoy. Or, you could make just 1/4 of the recipe as I call for here and you'll still have 3 extra cookie dough balls to devour.
- 4 ounces dark chocolate chips
- 1/4 cup unsalted butter room temperature
- 2 large eggs room temperature
- 1/3 cup sugar
- 1/4 teaspoon salt
- 3 tablespoons all-purpose flour
- Scoop eight two-tablespoon-sized balls of cookie dough onto a parchment- or Silpat-lined baking sheet.
- Freeze for at least ten minutes.
- Preheat oven to 350 F.
- In a small saucepan on medium-low heat, melt chocolate chips and butter, stirring regularly until butter and chocolate are fully melted together. Remove from heat and set aside for a few minutes until it's cool enough to touch.
- In a medium-sized mixing bowl, whisk together eggs, sugar, and salt until light in color and smooth.
- Whisk the chocolate into the egg mixture a little bit at a time.
- Gently fold in the flour.
- Grease five wells of a nonstick cupcake pan with nonstick cooking spray. (It sounds unnecessary, but I like the double protection.)
- Place a cookie dough ball in each of the greased wells and top the balls with batter, evenly distributing the batter between the five wells.
- Bake for 13 minutes or until the edges of the cakes are set but the centers are still molten.
- Run a small spatula around the edge of each cake while still in the pan to ensure that the sides won't stick to the pan.
- Turn the cakes out onto a piece of parchment paper and transfer them with a metal spatula to individual dessert plates.
- Eat while still hot!
You could also try this recipe using my peanut butter cookie dough that’s safe to eat and, really, why wouldn’t you?