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Hello, foodies…

If you were able to join us yesterday for our FIVE hour Cooking on Q Spring Edition, I’m sure you loved special guest Carla Hall just as much as I did.

If you missed Carla, rest assured: we’re already trying to get her back for a second appearance, so just stay tuned. She’s so passionate about what she does and it shows on her face and in her food. I may or may not have eaten the entire dish of chicken and dumplings when the show was over.

Anyway! I also shared that I’ll be out of the office for a few days doing a little research for In the Kitchen with David. So stay tuned for a special guest blog tomorrow and the lovely Jane Treacy will be in the kitchen with you this Wednesday night. She’s lovely AND lucky, foodies. She gets to sample my Chocolate Chip Lava Cookies!

Ingredients:

• 1 (12-oz) bag semisweet chocolate chips, divided


• 2 cups all-purpose flour


• 1/2 tsp salt


• 1/2 tsp baking soda


• 1/4 tsp baking powder


• 1 stick unsalted butter, softened


• 1/2 cup packed light brown sugar


• 1/2 cup granulated sugar


• 1 large egg


• 2 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F.


2. Lightly grease a 12-cup muffin pan with oil spray. Place 2/3 cup of the chocolate chips into a microwave safe bowl and melt the chocolate chips, in 30 second intervals, until completely melted. Set aside.


3. Combine the flour, salt, baking soda, and baking powder in a small bowl. Set aside.


4. Cream together the butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment. Add the egg and vanilla and mix until well blended. Add the flour mixture and mix until just combined. Pour the remaining chocolate chips into the bowl and mix until they're evenly distributed.


5. Place 2 Tbsp of the cookie dough into the bottom of each prepared muffin cup. Press down on the cookie dough to flatten it, creating a small well in the middle. Place 1 Tbsp of the melted chocolate over each flattened dollop of cookie dough. Refrigerate the cups for 3-4 minutes. Scoop 2 more Tbsp of the cookie dough on top of each of the refrigerated cups and press around the edges to seal the melted chocolate in the middle. Bake on the bottom rack of the oven for 23-25 minutes, until golden brown.


6. Remove the cookies from the oven and run a knife around the edges of each cup to loosen them from the pan. Let cool for 15 minutes, and then carefully remove the cookie cups by inverting the muffin pan onto a cookie sheet. Serve immediately with vanilla ice cream.

This recipe is prepared using the KitchenAid 300-Watt 10-Speed Tilt-Head Stand Mixer (K37868).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

There are two great things about this recipe. One, you can make these tonight. I bet you’ve got everything in your pantry to do it—not to mention the milk to wash those warm, melty, gooey cookies down. The second reason they’re so great is because they’re EASY, thanks to the muffin pan. There are lots of underutilized kitchen tools, foodies, and muffin pans are one of them. Thus, for the month of April, our theme on In the Kitchen with David is “Do You Know the Muffin Pan?”! We're making every single recipe in a muffin pan and you’re going to love it.

Don’t forget to check my blog tomorrow for another muffin-pan creation!

Keep it flavorful!
—David