Lava Cake Cookie
This one has that ooey gooey melt in your mouth vibe. It’s a chocolate dough loaded with milk and dark chocolate chips, stuffed with my rich chocolate ganache and dusted with icing sugar.
WHEAT flour, MILK chocolate (sugar, cocoa butter, whole MILK powder, cocoa mass, emulsifier (SOYA lecithins), natural vanilla flavouring), dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier (SOYA lecithins), natural vanilla flavouring), butter (MILK), brown sugar, caster sugar, cocoa powder, EGGS, double cream (MILK), cornstarch, vanilla bean paste (Bourbon vanilla extract 4 fold, invert sugar, water, exhausted Bourbon vanilla seeds, xanthan gum), icing sugar, salt, raising agents (E 450 (diphosphates), E500 (sodium carbonates)).
ALLERGENS; WHEAT, MILK, SOYA, EGGS.
Each items specific allergens are listed in bold on their full ingredients list. Whilst every measure has been taken to avoid cross contamination, the ingredients used in my kitchen contain the following allergens;
WHEAT, MILK, EGGS, SOYA, MAIZE, BARLEY
Storage:
Store these cookies in their packaging or an air tight container until best before date. My cookies are good for a week after being freshly baked to your order, but can also be frozen for up to 3 months in unopened packaging, or tightly wrapped in cling film.
Thawing out your cookie:
after taking out the freezer leave them at room temperature for 4-5 hours.
Optional, but advised:
For that freshly baked experience I recommend heating your cookies slightly before serving, this can be done by
Microwave
15-25 seconds depending on power
Oven
2 minutes at 180℃
Air fryer
2 minutes at 180℃
