A gorgeously gooey treat!
What you need
« 140 g unsalted butter, softened
« ½ cup brown sugar
« 2 tbsp white sugar
« 1 egg and 1 egg yolk
« ¾ cup Milo
« 1 cup + 2 tbsp plain flour
« 1 tbsp cocoa powder
« ½ tsp baking soda
« Pinch of salt
« 8 large chocolate chunks or squares (freeze them before use for the best lava effect).
« an electric mixer
« a whisk
« an ice cream scoop or spoon
« a lined baking tray
1 CREAM BUTTER AND SUGARS
In a large bowl, beat butter, brown sugar and white sugar for 2 to 3 minutes until pale and fluffy. This step builds a good cookie structure, so don’t rush it!
2 ADD THE OTHER INGREDIENTS
Mix in the egg and extra egg yolk until your cookie dough is nice and smooth. Then, stir in the Milo until it’s fully mixed in.
3 FORM THE DOUGH
In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Then, slowly pour the dry ingredients into the wet mixture. You should get a thick, soft, slightly sticky dough.
4 STUFF THE COOKIES
Scoop portions of dough using an ice cream scoop or spoon and put them onto a lined baking tray, then gently flatten each ball in your hand. Place a frozen chocolate chunk in the middle of the ball and carefully wrap the dough around it, making sure the chocolate is fully covered and the edges are sealed completely, so it doesn’t leak out when baking.
5 CHILL OUT
Pop your dough balls in the fridge for around 20 to 30 minutes. This is an important step because it keeps them thick and stops them from spreading out too much when they’re in the oven.
6 BAKE THE COOKIES
Bake the cookies at 180°C (160°C fan) for 10 to 12 minutes. They’re ready when the edges are set but the centres still look soft and slightly underbaked, which helps create that gooey lava texture. Yum! Get an adult to help you put them in and remove them from the oven.
Pro tips to know:
For the best lava effect, slightly underbake the cookies so the centres stay soft and gooey. • Use larger chocolate pieces rather than small chips, as they melt into a more dramatic molten centre.• If you like a bakery-style finish, you can sprinkle a pinch of flaky salt on top before baking. • Once out of the oven, let the cookies rest for about 5 minutes so the centre thickens slightly while still staying rich and gooey.
