Nicky Delmonico's Chocolate Volcano Cookies

Oh Baby!

January 19, 2018

Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper; lightly coat with nonstick cooking spray.

In large bowl, whisk confectioners' sugar, cocoa, and salt. Add egg whites and vanilla and beat with wooden spoon until smooth. Fold in chocolate chips. Set dough aside 5 minutes. If your batter is too runny, cover and refrigerate 10 minutes or until slightly thickened.

Drop rounded spoonfuls onto the cookie sheets and throw them in the oven. Using spring loaded scoops, drop rounded spoonfuls. Set at least two inches apart.

Drop dough by rounded tablespoonfuls, 2 inches apart, onto prepared cookie sheet. Bake 13 to 15 minutes, or until set and crackly. Let cool on cookie sheets 3 minutes; then, with spatula, carefully transfer to wire racks to cool completely.

1 lb. confectioners' sugar in bowl
3/4 c. unsweetened cocoa in ramekin
1/2 tsp. salt in ramekin
4 large egg whites in bowl
Vanilla extract (with tablespoon nearby to measure out)
1/2 c. semisweet or bittersweet chocolate chips in bowl


Equipment needed:
Baking sheet
parchment paper
large bowl
wooden spoon
spring-loaded scoops (I can bring mine if we don’t have them)


Churro banana bites
2 bananas, still with peel on
2 tbsp. granulated sugar in ramekin
2 tsp. ground cinnamon in ramekin
1 tbsp. canola oil in ramekin
1/4 c. chocolate chips, in microwaveable bowl

In a small bowl, combine the sugar and cinnamon and whisk together until evenly combined.

In a large skillet, heat canola oil over medium heat. Make sure the oil is fully heated. Add the bananas and cook until starting to caramelize, about 1 minute. Sprinkle about half of the cinnamon-sugar over the banana rounds. Flip the rounds, sprinkle with the remaining cinnamon-sugar, and cook about 1 minutes more. Microwave the chocolate chips and stir.

Serve with toothpicks to dunk the churro bites in melted chocolate.

Equipment needed:
chopping board
Plate for serving