Food Therapy recipe
Molten Chocolate Mini Cookie Pie
Ingredients
27 grams unsalted butter at room temperature, 1 tablespoon powdered sugar (approximately 9 grams), 2 tablespoons light brown sugar (approximately 23 grams), ½ tablespoon thick yogurt (approximately 8 grams), ½ teaspoon milk, 40 grams all-purpose flour, 10 grams cocoa powder, ¼ teaspoon cornstarch, 1 small pinch baking soda, 1 small pinch baking powder, 1 pinch salt, 20 grams chocolate chips, 30 grams milk or dark chocolate for the filling
Method
1. Preheat the Oven
Preheat the oven to 180°C using conventional top and bottom heat. Lightly grease a small, 10–12 cm oven-safe dish with butter.
2. Cream the Butter and Sugars
Place the softened butter, powdered sugar, and light brown sugar in a mixing bowl. Mix thoroughly with a spatula until soft and creamy.
3. Add the Yogurt and Milk
Add the yogurt and milk to the butter mixture. Continue mixing until fully combined.
4. Combine the Dry Ingredients
In a separate bowl, combine the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt.
5. Prepare the Cookie Dough
Add the dry ingredients to the butter mixture. Mix gently with a spatula until the flour is fully incorporated and a soft cookie dough forms. Avoid overmixing.
6. Add the Chocolate Chips
Add the chocolate chips to the dough and mix briefly until evenly distributed.
7. Create the Base Layer
Transfer approximately two-thirds of the dough to the prepared oven-safe dish. Press the dough evenly across the base and slightly up the sides, creating a shallow well in the center.
8. Add the Chocolate Filling
Break the milk or dark chocolate into small pieces and place them in the center of the dough. Make sure the filling does not reach the edges.
9. Cover the Filling
Place the remaining cookie dough over the chocolate filling. Carefully spread it with your fingertips, sealing the edges so the filling is completely enclosed.
10. Garnish the Top
Press a few additional chocolate chips into the top of the dough for a more appetizing finish.
11. Bake
Bake the mini cookie pie in the preheated oven for 10–12 minutes. The edges should be set, while the center should remain slightly soft. Avoid overbaking, as this will prevent the center from staying molten.
12. Rest and Serve
Let the dessert rest for approximately 5 minutes after removing it from the oven. Serve warm directly from the dish, optionally topped with a scoop of vanilla ice cream.
Preheat the oven to 180°C using conventional top and bottom heat. Lightly grease a small, 10–12 cm oven-safe dish with butter.
2. Cream the Butter and Sugars
Place the softened butter, powdered sugar, and light brown sugar in a mixing bowl. Mix thoroughly with a spatula until soft and creamy.
3. Add the Yogurt and Milk
Add the yogurt and milk to the butter mixture. Continue mixing until fully combined.
4. Combine the Dry Ingredients
In a separate bowl, combine the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt.
5. Prepare the Cookie Dough
Add the dry ingredients to the butter mixture. Mix gently with a spatula until the flour is fully incorporated and a soft cookie dough forms. Avoid overmixing.
6. Add the Chocolate Chips
Add the chocolate chips to the dough and mix briefly until evenly distributed.
7. Create the Base Layer
Transfer approximately two-thirds of the dough to the prepared oven-safe dish. Press the dough evenly across the base and slightly up the sides, creating a shallow well in the center.
8. Add the Chocolate Filling
Break the milk or dark chocolate into small pieces and place them in the center of the dough. Make sure the filling does not reach the edges.
9. Cover the Filling
Place the remaining cookie dough over the chocolate filling. Carefully spread it with your fingertips, sealing the edges so the filling is completely enclosed.
10. Garnish the Top
Press a few additional chocolate chips into the top of the dough for a more appetizing finish.
11. Bake
Bake the mini cookie pie in the preheated oven for 10–12 minutes. The edges should be set, while the center should remain slightly soft. Avoid overbaking, as this will prevent the center from staying molten.
12. Rest and Serve
Let the dessert rest for approximately 5 minutes after removing it from the oven. Serve warm directly from the dish, optionally topped with a scoop of vanilla ice cream.