I have at least a dozen chocolate chip cookie recipes but this one has a twist. It’s more of a stuffed cookie with gooey chocolate in the center. The recipe came from QVC and can be found here along with a video.
There are a few things I would like to point out. In the recipe it says to measure out 2 tablespoons of cookie dough to line the bottom of the muffin tin. If you use a measuring spoon, which is what I did, you will have too much dough for the bottom of each tin and not enough to cover all twelve cookies. I would recommend using a heaping single tablespoon rather than two.
Be sure not to overfill each cookie and then refrigerate for about 4 minutes or until the chocolate has hardened.
My oven tends to get very hot so I baked them at 325 instead of the 350 the recipe calls for and they were done in 25 minutes.
These cookies can be stored for later. Just microwave for 30 seconds for the lava inside to melt.