1/4recipe of cookie dough that's safe to eatYou 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.
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!
This recipe can easily be doubled for a larger group.