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Lunchbox Lava Cookie
18m
Serves 12
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Lunchbox Lava Cookie
instagram.com
18m
Serves 12
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Directions
1
Preheat the oven to 180°C.
2
Lightly grease a lunchbox.
3
In a bowl, add softened butter and both the brown and superfine sugars.
4
Whisk or beat until the mixture looks creamy and slightly lighter in colour.
5
Mix in the curd and combine until the mixture looks smooth and slightly glossy.
6
Add the maida, cocoa powder, cornflour, baking powder and soda to the wet mixture.
7
Using a spatula, gently fold everything together until a soft dough forms.
8
Fold in the chocolate callets, distributing them evenly through the dough.
9
Divide the dough into 12 small round balls.
10
Stuff each ball with a large chunk of milk chocolate.
11
Arrange the stuffed dough balls in the lunchbox.
12
Freeze for 15 minutes.
13
Place lots of more chocolate chips on top before baking.
14
Bake for 16-18 minutes until the edges look set and slightly golden, and the center is soft and underbaked.
15
Let it sit for 5010 minutes after baking.
16
Scoop it out with a spoon and enjoy that soft, melty center.
Ingredients
0.75 cup salted butter
0.75 cup brown sugar
2 tbsp castor sugar
3 tbsp yogurt or curd
1.5 cup all purpose flour
0.25 cup cocoa powder
1 tsp cornflour
0.25 tsp baking soda
0.5 tsp baking powder
0.33 cup dark and milk chocolate callets
12 milk chocolate chunks
Equipment
oven
baking dish
tiffin box
bowl
whisk
spatula
Tips
Don0t overmix the dough, stop as soon as no dry flour is visible.
Let the cookies sit for 5010 minutes after baking for a soft, melty center.
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