It's amazing how a few minor changes can affect the outcome of this recipe so profoundly. I made these for the first time at home, using Hershey's Special Dark cocoa and a cup of mini chocolate chips, and baked them on parchment paper in my electric oven, and they came out wonderfully! (I made them way too big, given how intensely decadent they were, but structurally they were completely fine.) When I visited a friend, I wanted to share the recipe with her, so I made them again at her place. She had Ghirardelli cocoa, standard-size chocolate chips, a Silpat cookie mat, a gas oven, and a teaspoon cookie scoop. The results were completely different -- the cookies were still molten after six minutes in the oven, even after cooling. (The ones I put in for seven minutes fared a bit better.) The lesson I took away from the experience is that it's much easier to bake in your own kitchen. A suggestion for what to do with the leftover egg yolks: Lemon curd! Quick, easy, and delicious.

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