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Summer Nights Chocolate Lava Cookies

Yields: 2 dozen
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Savory Spice Shop Ingredients
Cocoa Powder, Natural 4 oz bag $4.55
Sea Salt, Mayan 2 oz bag $2.00
Vanilla Extract Pure Madagascar -2floz $4.75
Cacao Nibs, Raw, Organic 1 oz bag $4.15

Ingredients:

Directions:

Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. Thoroughly stir together confectioners’ sugar, cocoa, flour and salt in a large bowl. Beat in one egg white at a time with electric mixer on low speed. Add vanilla extract and beat for 1½ min. on high speed, scraping down sides of bowl several times. Fold in pecans, chocolate and cacao nibs until evenly incorporated. Let cookie dough rest for 5 min. Spoon the dough by heaping tablespoons on to a prepared baking sheet, about 2 inches apart. Bake cookies until dry and glossy on surface but soft in the center when pressed, 14-17 min. Let cookies cool on pan for 5 to 10 min. Carefully transfer to a wire rack to cool completely.

Yields:

2 dozen

Thanks to:

Cheryl Ytreeide and Pat Benfer, SSavory Spice Shop—Santa Rosa, CA owners
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Summer Nights Chocolate Lava Cookies

"I just wanted to say thanks for the awesome website. A friend sent me your website and I was like a kid in a candy store seeing your wide variety of spices, salts, herbs, etc. Being someone that's not extremely well versed in what I'd consider 'exotic' ingredients, it was an absolute pleasure to see the products' history, uses, taste and general information. Just wanted to voice my appreciation. Thanks so much!"

-Reyna from Raleigh, NC

Summer Nights Chocolate Lava Cookies


Yields: 2 dozen

Ingredients:

Directions:

Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. Thoroughly stir together confectioners’ sugar, cocoa, flour and salt in a large bowl. Beat in one egg white at a time with electric mixer on low speed. Add vanilla extract and beat for 1½ min. on high speed, scraping down sides of bowl several times. Fold in pecans, chocolate and cacao nibs until evenly incorporated. Let cookie dough rest for 5 min. Spoon the dough by heaping tablespoons on to a prepared baking sheet, about 2 inches apart. Bake cookies until dry and glossy on surface but soft in the center when pressed, 14-17 min. Let cookies cool on pan for 5 to 10 min. Carefully transfer to a wire rack to cool completely.

Yields:

2 dozen

Thanks to:

Cheryl Ytreeide and Pat Benfer, SSavory Spice Shop—Santa Rosa, CA owners
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.