MOLTEN LAVA COOKIES

1 cup (2 sticks) butter, softened
2 cups sugar
3/4 cup cocoa powder
2 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/3 cup dark or semisweet chocolate (at least 60% cocoa), roughly chopped
Powdered sugar for garnish (optional)

Preheat oven to 350 degrees F.

Cream together butter and sugar with an electric mixer. Add cocoa powder, eggs and vanilla; mix until combined.

Combine flour and baking powder in a separate bowl. Gradually add to butter mixture.

Shape dough into 1-inch balls. Using your thumb, press a thumbprint into the center; fill with a piece of chocolate and fold dough over to cover chocolate. Place balls 2 inches apart on baking sheets lined with parchment paper.

Bake 9 to 11 minutes or until edges are firm and tops are soft. Remove cookies to a cooling rack; dust with powdered sugar, if desired.

Serve warm, if possible. Store in an airtight container at room temperature for up to 1 week.

To reheat cookies, place cookie on microwave-safe plate and microwave on high for 5 seconds, or until cookie is slightly warm.

Makes 2 dozen
Source: Wisconsin Milk Marketing Board

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The link is to directions to a manufacturer's directions. The cookie looks similar to the Red Lobster variety.

http://bestbrandscorp.com/accelsite/media/mediaFile308.pdf