Molten Chocolate Centred Cookies with Candied Violets

You know when you get a wicked chocolate craving and the only thing you can think about itsbiting into something that is full of warm melted chocolated that oozes out like lava? I had one of those cravings the other day. And it was overwhelming. I was dreaming of sweet fluffy muffins, still steaming in the middle, that I could break open to reveal their gooey chocolate centres. But then I thought, wouldn't it be even better in a cookie? With the contrasting textures of the crumbly cookie versus the smooth liquid centre, I needed to make it (and eat it) right away!

These biscuits, like most biscuits, are ridiculously easy to make. But the reward is a decadent, rich but not too rich soft biscuit, with a little bit of crunch on the outside. The slight bitterness of the cocoa is offset by the light floral sweetness of the candied violets. Best enjoyed warm, so that the centres ooooooooooze when you bite into them, I served them straight out of the oven or warmed them up in the microwave before I served them. Though I usually refrain from overindulging in the sweet treats that I make for this blog, I think I must have ended up eating nearly half of these biscuits because they were dangerously moreish, like brownies in a cookie form. And they more than satisfied that crazy chocolate craving I was having.

Molten Chocolate Centred Cookies with Candied Violets
(Makes 30-40 biscuits)
225g unsalted butter, softened
2 cups caster sugar
1/2 cup Dutch process cocoa powder (3/4 if using regular baking cocoa powder)
2 large eggs
1 tsp pure vanilla extract
2 cups plain flour
1 tsp baking powder
100g dark chocolate (I used Lindt 70% but you can use a less bitter chocolate)
2 tbsp candied (crystallised) violets

Preheat oven to 180 degrees C. Cream butter and sugar with an electric mixer in a large mixing bowl. Add eggs, vanilla and cocoa powder and beat until combined. Sift flour and baking powder in a separate bowl and then fold gradually into the mixing bowl. The dough should be smooth, very fluffy and sticky.

Using your hands or a tablespoon, shape balls of dough about 3-4cm in diameter. Flatten slightly on a lined baking tray and then press a small piece of dark chocolate into the centre. Gently use your fingers to press the dough around the piece of chocolate. The dough is very sticky, so it might be easier to lightly flour your hands before touching the dough.

Crush candied violets into small pieces (I used my mortar & pestle) and then sprinkle over the top of each ball of dough. Leave about 5 cm between each biscuit to allow room for spreading.

Bake for approximately 10 minutes. The biscuits should be just starting to firm up around the edges but will still be soft and fudgy in the middle. Serve straight away while the centres are still liquid.

Can be stored in an airtight container for a week. When ready to serve, warm up in a microwave for 15-30 secs, or until the biscuits are very warm to the touch, so that the chocolate in the centre is melted.

*EDIT*: Tina brought up a very good point in the comments below - These cookies taste really good cold anyway, I was far too lazy near the end of the batch to warm them up before scoffing them. Tis the magic of chocolate!