Molten Chocolate Cookies

Molten Chocolate Cookies
These rich cookies are best eaten warm, while the crust is crispy and the centers are gooey. They can be reheated in the microwave to soften the centers. Yield: 16 3-inch cookies

2 c. Guittard Semisweet Chocolate Chips
3 T. Butter
2 large eggs
1/2 c. sugar
1/2 t. salt
1 t. vanilla
1 c. all-purpose flour
1/2 t. baking powder

Melt chips and butter in top of double broiler over low heat, stirring until smooth but thick. (Or in microwave for 1 minute and 30 seconds at a time after that.) Remove from heat; set aside to cool.

In large bowl of mixer beat eggs, sugar, salt and vanilla on high speed about 2-3 minutes until pale yellow and slightly thickened. Mix in chocolate on low speed. Stop and scrape bowl. Add flour and baking powder on low speed just until incorporated, stopping once to scrape bowl. Cover dough with plastic wrap and refrigerate for 15-30 minutes.

Preheat Oven to 375 degrees F.

Scoop 8-2 inch mounds onto parchment lined cookie sheet leaving 2 inches between cookies. Bake one sheet at a time for 12 minutes or until crusty on the outside but soft in center. Cool on cookie sheet 3-5 minutes. Best eaten warm. To reheat cookies, microwave on high power for about 10 seconds per cookie. Enjoy!