Chocolate Chip Lava Cookies

As much as I love living up here in the bay area, I HATE that B.J.’s is quite a journey from me. I have to either pay a bridge toll or drive over half an hour just to get to one. I crave pizookies on a daily basis, so this situation is quite unfortunate for me.

On the other hand, I could try and make a substitute at home in my kitchen. This recipe may not be the exact one, but it comes close enough to subdue my pizookie cravings.







I served the cookies warm, straight from the oven. I also nuked them in the microwave for 20 seconds the next day before serving and it was just as good. I topped it with a generous scoop of Ben and Jerry’s Coffee Heath Bar Crunch ice cream, but feel free to use any ice cream flavor you’d like. Everything goes good with chocolate chip cookies! … except maybe sherbet.

Seriously. These babies were delicious. I may or may not have eaten all ten lava cookies by myself and am not one bit ashamed. Recipe from Kevin & Amanda.

Chocolate Chip Lava Cookies


  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 tablespoon vanilla extract
  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 (11.5 oz) bag milk chocolate chips


  1. Preheat oven to 350 degrees F. Grease a muffin tin.
  2. Put 1/2 cup of the chocolate chips in a Ziploc bag and microwave laying flat for 30 seconds. Remove bag and flip over, microwaving for an additional 10-15 seconds until all the chips are softened. Set aside to cool.
  3. In a mixer, cream together the butter and both sugars. Stir in the egg and vanilla. Once that is well blended, mix in the flour, salt, and baking soda until just combined. Add the remaining chocolate chips (1 cup) and stir to combine.
  4. Using half of the cookie dough, scoop 1.5-2 tbsp of dough, flatten it, and place in the bottom of the muffin tin. Repeat for a total of 10 cookies.
  5. Snip off a corner of the Ziploc bag and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place on top of the chocolate layer.
  6. Bake at 350 for 15-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.




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