Lava Cookies
1-1/2 cups pecans or walnuts,chopped
1/2 cup unsalted butter,chopped
nonstick cooking spray
2 cups semisweet chocolate chips
2 large eggs
2/3 cup sugar
1 tsp.salt
2 tsp.vanilla extract
1 cup spooned and leveled bleached all-purpose flour
1/2 tsp.baking powder
Arrange a shelf in the middle of the oven and place a baking stone on it.
Preheat oven to 350 degrees.
Spread nuts on a baking sheet, place in the oven on the stone,and roast for
10 to 12 minutes.While nuts are hot,stir in 2 tbsp.butter. Set aside.
Turn oven up to 375 degrees. Spray several baking sheets with nonstick
cooking spray or line with release foil(nonstick side up). Set aside
In a medium saucepan,melt remaining 6 tbsp.butter over medium heat. Remove from heat and add chocolate. Let stand for 1 minute, and then stir. If all chocolate is not melted, place pan on very low heat for 1 minute, remove,and stir. Let stand for 1 minute and continue stirring. Repeat until all
chocolate is melted. Set aside.
In a mixing bowl, beat eggs, sugar, salt,and vanilla at high speed with an
electric mixer for 2 to 3 minutes, or un til light and pale yellow. Turn
mixer down to low and pour in chocolate.
In a medium mixing bowl, combine flour and baking powder, beating well. Stir
flour into batter in several batches. Scrape down bowl and across
bottom.Stir in roasted nuts.
Cover bowl with plastic wrap and refrigerate for 20 to 30 minutes. Using a
2-in ice cream scoop, scoop dough, placing portions approximately 2 inches
apart on prepared baking sheets. Bake on a sheet at a time.
Place baking sheet in oven on stone. Bake for exactly 12 minutes. Cool for 3
to 5 minutes. Best served warm, but you can reheat each cookie in the
microwave for 10 seconds for runny centers. You can freeze cookies and thaw or microwave as you like.