Gooey Chocolate & Toasted Almond Lava Cookies

Core Ingredients

Cold Butter: 1 cup unsalted, cubed

Sugars: ¾ cup brown, ½ cup white

Binders: 2 large eggs, 1 tsp vanilla

Dry Base: 3 cups flour, 1 tsp cornstarch, 1 tsp baking soda, 1 tsp salt

Texturizers: 1.5 cups dark chocolate chunks, ½ cup toasted almonds, ½ cup macadamia nuts

Mix: Cream the cold butter and sugars until combined. Beat in eggs and vanilla.

Combine: Fold in dry ingredients until just mixed, then stir in the chocolate and nuts.

Core: Shape large dough balls. Press a piece of chocolate or a spoonful of ganache into the center and seal it shut.

Chill: Refrigerate the dough for at least 2 hours to ensure the cookies stay thick and tall.

Bake: Cook at 375°F (190°C) for 10–12 minutes. Remove while the centers still look soft.

Texture Tip

Let the cookies rest on the hot pan for 10 minutes. This allows the base to set firmly while the center stays molten and "lava-like."