Molten Chocolate Chip Cookies
 
 
Serves: 8 ramekins
Ingredients
  • 8.75 ounces Gluten-Free Cookie Flour
  • ¾ teaspoon xanthan gum
  • ½ teaspoon baking soda
  • 14 tablespoons unsalted butter
  • 3.5 ounces (½ cup) granulated sugar
  • 5.25 ounces (¾ cup) packed dark brown sugar
  • 1 teaspoon table salt
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 7.5 ounces (1¼ cups) semisweet chocolate chips
Instructions
  1. Whisk flour, xanthan gum, and baking soda together in medium bowl; set aside.
  2. Heat butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.
  3. Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated.
  4. Add eggs and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
  5. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips, giving dough final stir to ensure no flour pockets remain.
  6. Scoop ¼ cup of dough into 8 ramekins. Refrigerate ramekins until dough is thoroughly chilled, at least 1 hour.
  7. Preheat oven to 425 degrees. Place ramekins on a baking sheet and bake until tops of dough are baked and golden, about 8 to 10 minutes. Surface will look baked, but centers will be molten and gooey (I find it’s best to err on the side of caution and check every minute after 8 minutes).
  8. Remove ramekins from oven and serve immediately.
Recipe by Allons-Eat! at https://www.allonseat.com/molten-chocolate-chip-cookies/