How to Make Mud Puddle Chocolate Cookies
The mud center of this cookie is so delicious and you can be sure that your kids will love it. It can be made frozen or advance. It's the bestseller in different stores and you can buy it without hesitating if it's expensive or not.
On the other hand, why spend some money if you can bake this cookie inside your own kitchen? Just prepare all the ingredients and follow some easy steps and you can make a mud puddle chocolate cookie in no time that your kids will surely enjoy.
Listed below are the Ingredients and instructions on how to make mouth-watering mud puddle cookies.
* 1/2 cup of cocoa powder
* 1 cup of sugar
* A 1/4-cup of vegetable oil
* 1 tsp vanilla
* 1/4 tsp salt
* 2 and 1/4 cups of all-purpose flour
* 2 egg yolks
* 1 cup of softened butter
* 4 ounces bittersweet chocolate or semisweet (chopped into
* 2 tbsp heavy cream
The sugar and the butter must be creamed in a large mixing bowl until it becomes fluffy and light. After doing so, whisk together the vanilla, cocoa and oil until it is smooth. Combine the butter mixture with the cocoa mixture. You must scrape the sides of the bowl until you see them completely incorporated. Into the wet ingredients, add the salt and the flour. Blending it with an electric mixer or hand mixer will allow the mixture to be thoroughly combined.
Once all the above-mentioned steps are done, you must refrigerate the cookie dough for at least 30 minutes to firm up. While allowing the dough to cool, you can now preheat the oven to at least 350 degrees. Also, with the help of a small ice cream scoop, you must scoop out the balls of cookie dough. Place the scooped cookie dough on a parchment-lined cookie sheet. Make sure that the dough is at least 1 inch apart from each other. Bake the cookie for at least 10 - 15 minutes. You can be sure that it's cooked if you insert a toothpick in the cookie and it comes out clean.
To make a chocolate ganache, you have to melt slowly the chopped or bittersweet chocolate in your microwave. You must add some cream and you have to whisk it until it becomes thick and smooth. And after doing that, you must place a zip-top bag, and you have to squeeze out the air first before sealing it. And from the bottom of the bag, cut a small corner on it. Into the center puddle indentation on each of the cookie, you must pipe the chocolate ganache.
If you happen to have any left over in your chocolate, you can use it to muzzle it across the outer edges of your cookies. After you've done that, you have to cool the mud puddle cookie before serving it. You can also eat the mud puddle cookie even if it is frozen. You can make at least 30 delicious mud puddle cookies.