Chocolate Chip Cookie Lava Cake

1) Preheat oven to 375 degrees.

2) In a large bowl, combine brown sugar, sugar, margarine and shortening. Add vanilla and egg; beat well.

3) Add flour, baking soda and salt; mix – the batter will be getting very thick at this point!

4) Mix in 1 cup chocolate chips and the nuts by hand.

5) Grease a cupcake pan with shortening, or generously spray with non-stick cooking spray.

6) Smoosh – yes, smoosh – 2 Tablespoons of the batter into the bottom of each tin, bringing some up the sides of the pan creating a ‘hole’ in the middle. Add 1 1/2 to 2 Tablespoons of chocolate chips to the center (aka the ‘hole’).

7) Scoop another 1-2 Tablespoons of batter on top of the chocolate chips and carefully, using your fingers, spread batter over the top, meeting up with the sides to create a pocket.

8 ) Repeat with remaining batter in the remaining muffin tins; depending on the size of your cupcake pan (and whether you added nuts – they make the batter bulkier!) this should make 6-10 lava cakes.

9) Bake 25-30 minutes. Tops will get brown – but we need a crispy edge all around! Let cakes cool in pan for 5-10 minutes before turning out onto wire rack. If you turn them out of the pan immediately they will collapse, the melted chocolate will go everywhere . . . not necessarily a bad thing (if this happens just grab a spoon and eat immediately!) But this doesn’t make for pretty presentation… This recipe works best if you let them cool completely and harden slightly.

10 ) Before serving simply place on a cookie sheet and heat for a couple moments in the oven, or in the microwave on low-heat for 1 minute. Serve with whipped cream or your favorite ice cream!