Thing 1 . . . I would classify this as a scrounge for snacks because I had no brown sugar, one egg, and no extract.

Thing 2 . . . I also have no photo because I ate the best looking ones while still deliberating on whether or not they were worth posting about. So I’ll just let this picture of my empty plate speak for itself and share my epiphany that this situation kind of tasted like yellow cake.

Peeking into the fridge to confirm what tasted to me like a key ingredient, I was surprised to see that the butter was – in fact – unsalted. So maybe it was the actual salt {and baking soda} that put these over the edge . . .


1 room temp. egg + 1 stick softened unsalted butter + 1/2 cup granulated sugar + coarsely chopped dark chocolate + 1 tsp Maca powder

I think I used roughly 1 1/4 c of all purpose flour + 1 tsp salt + 3/4 tsp baking soda. I waited too long to write this post and over estimated my ability to remember my exact process.

I basically mixed everything together in a single bowl and . . . I honestly don’t remember what I baked them on or how long. Lolz. I am normally a 350 Fahrenheit kinda girl, but have been experimenting with aged dough and 375 lately.

At any rate, my scrounging for snacks posts are intended to share ingredient templates that inspire one-off recipes of whatever you have on hand . . . so I'd say this isn't completely useless. ha. 

With regard to the chocolate – I used roughly seven ounces. I have no idea how you would measure that, but I had a giant bar that I had eaten half of, and then less than half of an identical bar to make up some of the difference. The more important quality is that the chunks are large and rustic; I’m thinking that this is what lent itself to the lava effect of the chocolate in the freshly retrieved “cookie” that compensated for the lack of extract and brown sugar.

I also slammed the pan when I pulled the cookies out of the oven to get the chocolate to settle and spread some . . . a tip I recently learned from one of my cookbooks . . . I think. Either that or one of yall’s lovely baking blogs.

If you do make something similar, you’ll have to eat the cookies hot or reheated in order to have the lava effect, though they still taste pretty good at room temperature.

. . . & & // happy snacking

5 responses to “salty butter lava biscuits”

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