Chocolate lava cookie cup

Beat butter and sugar until pale and smooth. Add egg, continue beating

Mix dry ingredient together in a separate bowl. Add dry ingredient slowly under slow mixing speed.

Keep cookie dough in the fridge for at least 2 hour.

Place 2.5 inch stainless steel cookie cutter (cylinder shaped with 2 inch tall) on parchment paper, line chilled cookie dough at the bottom and on the side of the mold.

Add 2 tbsp of chocolate ganache at the center of cookie dough. Top with a circle sheet of cookie dough

Bake at 170C for 20 minute. Let cool at room temperature before removing from the mold.