Chocolava

Blogger, Julie Van Rosendaal of dinnerwithjulie.com shares a recipe. Indulge in rich, brownie-like cookies, rolled in sugar before they're baked to create a crackled Chocolava.

Prep Time: 1 hour 10 min
Total Time: 1 hour 10 min
Makes: 20 cookies

(22 ratings)

Member Reviews (1)

How-To Make Chocolava

Blogger, Julie Van Rosendaal of dinnerwithjulie.com shares a recipe. Indulge in rich, brownie-like cookies, rolled in sugar before they're baked to create a crackled Chocolava.

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1 1/3	cups all-purpose flour
1	cup sugar
1/3	cup packed brown sugar
1/2	cup Dutch process cocoa
1	teaspoon baking powder
1/4	teaspoon salt
1/4	cup butter, softened
3	large egg whites
2	teaspoon vanilla
1/4	cup powdered or icing sugar

1.	Heat oven to 350°F. Spray cookie sheets with nonstick cooking spray or line with parchment paper. In a large bowl of a food processor or a large bowl, combine the flour, sugar, brown sugar, cocoa, baking powder and salt, breaking up any lumps of brown sugar. Add the butter and pulse or stir with a fork, pastry cutter or whisk until the mixture is well combined and crumbly. If using food processor, spoon flour mixture into large bowl.
2.	Add eggs and vanilla; stir by hand just until the dough comes together. The dough will be fairly dry and it will seem at first that there is not enough moisture, but if you keep stirring or use your fingers, eventually the dough will come together.
3.	Place the 1/4 cup powdered sugar into a shallow dish. Roll dough into 1 1/2-inch balls and roll in powdered sugar to coat. Place them about 2 inches apart on a cookie sheets. Bake for 12 to 14 minutes, until just set around the edges but still soft in the middle. Let set 1 to 2 minutes on cookie sheets. Transfer to cooling rack to cool.

Tips from blogger, Julie Rosendaal

- Don't overbake them - they should be set around the edges but still soft in the middle - if you want them to stay soft and chewy once cooled. - Blending dough in a food processor works great; mixture will NOT be crumbly (difficult to see that butter was added to mixture due to thorough blending with food processor). - Crack eggs in a separate bowl to make sure egg is okay, and you do not get any shell into the rest of your mixture - Dough will be sticky - I recommend using a scoop for making balls of cookie dough – this will assist in making sure all balls are consistent in size for even baking. - I recommend placing parchment on baking sheet for easy removal of cookies, and speedy clean up – if using parchment, do not need to use non-stick cooking spray. - Cookies are done when set around the edges and slightly soft center; cookies will crack as they cool.

Nutrition Information:

1 Cookie: Calories 120 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 80mg; Total Carbohydrate 23g (Dietary Fiber 1g, Sugars 15g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 4% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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