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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 have to say, I've never been in a store like yours. The variety of spices and herbs, the atmosphere, and the service made for a great visit."

-Ben R. of Palmer, AK

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.