Molten Lava Chocolate Chip Cookie

Need I say more?  Just yum!  Go make a couple of these!

Made a batch of chocolate chip cookie dough.  Baked most of them as these:

Then I did this:

Baked these two guys for 15 minutes, next time I'll only do about 12 minutes.  I like goo!  But they are by all means, not overbaked. 

Plenty of chocolaty deliciousness hidden inside.

But that's just not quite enough, so I did this:

And that, my friends, is what I call Molten Lava Chocolate Chip Cookie heaven!

Any cookie dough will work, but here's the recipe I used:

The Ultimate Chewy and Soft Chocolate Chunk Cookies
INGREDIENTS
1 cup unsalted butter at room temp
1 cup tightly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 tsps. pure vanilla extract
3 cups plus 2 tbsp. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped (I used a 1 oz square of bitter sweet chocolate, a 4 oz bar of bitter sweet chocolate and about 10 oz of semi sweet chocolate chips)
INSTRUCTIONS
1. Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside. In the bowl of an electric mixer, or stand mixer fitted with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.
2. Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chunks.
3. Using your hands (I used my cookie scoop), shape knobs of dough about the size of a large walnut and place them 2 inches apart on the baking sheets. Stagger the rows of cookies to ensure even baking. Bake 12-15 for smaller cookies (I found that 10-11 minutes was perfect), 14-17 for larger ones or until the tops are a light golden brown. If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely. If somehow they don't get inhaled immediately, they may be stored airtight at room temperature for up to one week.

I found this recipe from Amanda's Cookin' blog, which she posted recently from the latest Cookie Carnival recipes.  These cookies are good and full of chocolate chunks.  I used 8 oz. chopped Dove Dark Chocolates and 8 oz. semi sweet chocolate chips.  The cookies are not the chewy kind, but have a perfect crispness on the outside and are soft, but not cakey inside.  I sprayed two ramekins lightly with cooking spray, then covered the bottom of each with cookie dough.  Then I put a Dove Dark Chocolate in the middle and covered it with more dough, sealing it on all sides.  Do I say YUM to much?  Too bad.  Yum!   ; )   Again---

Okay, I'm done!