Chocolate Lava Cookies Recipe

Introduction

These chocolate lava cookies are a delightful treat with a rich, gooey chocolate center that melts in your mouth. Perfect for chocoholics, they combine the best of a soft cookie and a decadent molten filling. Ready to impress friends or enjoy as a special indulgence at home.

Ingredients

• 1 cup (200 g) semi-sweet chocolate chips
• 1/2 cup (120 ml) heavy whipping cream
• 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
• 1/2 cup (40 g) Dutch process cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup (168 g) unsalted butter, softened
• 3/4 cup (165 g) light brown sugar, packed
• 1/4 cup (50 g) granulated white sugar
• 2 egg yolks, at room temperature
• 1 1/2 tsp vanilla extract
• Powdered sugar, for dusting on top

Instructions

1. Step 1: Prepare the chocolate ganache by lining a small baking sheet with parchment paper and placing the chocolate chips in a small bowl.
2. Step 2: Heat the heavy cream until just about boiling, then pour it over the chocolate chips. Let sit for 1 minute, then stir to combine until smooth.
3. Step 3: Chill the ganache in the fridge for 10-15 minutes until scoopable.
4. Step 4: Scoop the ganache into 17 portions using a small cookie scoop, place on the baking sheet, and freeze until firm.
5. Step 5: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
6. Step 6: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
7. Step 7: In a large bowl, cream the softened butter with brown sugar and granulated sugar on high speed until fluffy, about 2 minutes.
8. Step 8: Mix in the egg yolks and vanilla extract on medium speed until pale and fluffy, about 1 minute.
9. Step 9: Gradually add the dry ingredients to the wet mixture, combining on low speed until just incorporated.
10. Step 10: Using a 2-tablespoon cookie scoop, portion the dough into 17 balls. Slightly flatten each ball, place a frozen ganache ball in the center, then fold the dough around it to fully encase the ganache. Roll again into a smooth ball.
11. Step 11: Arrange the filled cookie dough balls on the prepared baking sheets, spacing them apart.
12. Step 12: Bake 6 cookies at a time for 10-11 minutes until the edges are set but the centers remain soft.
13. Step 13: Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool for an additional 5 minutes, or until they are cool enough to handle.
14. Step 14: Dust with powdered sugar before serving, if desired.

Tips & Variations

• Use high-quality chocolate chips for a richer ganache center.
• To make the cookies dairy-free, substitute butter with a plant-based alternative and use coconut cream for the ganache.
• Chill the dough before baking to prevent spreading and keep the ganache fully enclosed.
• Add a pinch of espresso powder to the dough to enhance the chocolate flavor.

Storage

Store the baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed container for up to 1 month. To reheat, warm gently in the microwave for about 10 seconds to restore the gooey center.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg yolks?

Whole eggs can change the texture by adding more moisture and protein, potentially making the cookies cakier rather than soft and fudgy. Using just yolks ensures a tender, rich cookie.

What if my ganache is too soft to scoop?

If your ganache is too soft, chill it longer in the refrigerator or briefly freeze it until firm enough to handle and scoop without losing shape.

Chocolate Lava Cookies Recipe

Print Recipe

★★★★★

4.7 from 81 reviews

Decadent Chocolate Lava Cookies featuring a rich, gooey chocolate ganache center encased in a soft, cocoa-infused cookie dough. Perfectly baked to achieve a tender exterior with a molten chocolate core, these cookies offer an irresistible treat for chocolate lovers.

• Author: Marco
• Prep Time: 30 minutes
• Cook Time: 11 minutes
• Total Time: 41 minutes
• Yield: 17 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Ganache

• 1 cup (200 g) semi-sweet chocolate chips
• 1/2 cup (120 ml) heavy whipping cream

Chocolate Cookies

• 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
• 1/2 cup (40 g) Dutch process cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup (168 g) unsalted butter, softened
• 3/4 cup (165 g) light brown sugar, packed
• 1/4 cup (50 g) granulated white sugar
• 2 egg yolks, at room temperature
• 1 1/2 tsp vanilla extract
• Powdered sugar, for dusting on top

Instructions

1. Prepare the Chocolate Ganache: Line a small baking sheet with parchment paper. Place the semi-sweet chocolate chips into a small bowl. Heat the heavy whipping cream either in the microwave or on the stove until it is just about to boil. Pour the hot cream over the chocolate chips and let it sit undisturbed for 1 minute. Stir gently to combine until smooth and glossy. Chill the ganache in the refrigerator for 10-15 minutes until it firms up enough to be scooped.
2. Freeze Ganache Balls: Using a small cookie scoop, portion the chilled ganache into 17 equal-sized balls on the prepared baking sheet. Freeze these ganache balls until they are hard and very firm to the touch.
3. Preheat Oven and Prepare Dry Ingredients: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, and salt. Set this dry mixture aside.
4. Cream Butter and Sugars: In a large mixing bowl, use an electric hand mixer or stand mixer fitted with a paddle attachment to cream the softened unsalted butter, packed light brown sugar, and granulated white sugar on high speed until the mixture is light and fluffy, about 2 minutes.
5. Add Egg Yolks and Vanilla: Mix in the two egg yolks and vanilla extract on medium speed for about one minute until the batter is pale and fluffy.
6. Combine Dry Ingredients: Gradually add the reserved dry ingredient mixture to the wet ingredients, mixing on low speed just until combined to form the cookie dough.
7. Assemble Cookies: Using a large 2-tablespoon cookie scoop, divide the dough into 17 portions. Roll each portion into a ball and flatten slightly on your hand. Place a frozen ganache ball in the center of each flattened dough portion, then fold the dough around it, sealing the ganache completely inside. Roll the dough into a smooth ball again ensuring the ganache is fully encased.
8. Bake the Cookies: Arrange six cookie dough balls spaced apart on the prepared baking sheets. Bake in the preheated oven for 10-11 minutes until edges are set but centers are still soft.
9. Cool and Serve: Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool another 5 minutes or until cool enough to handle. Dust with powdered sugar before serving if desired.

Notes

• Ensure the ganache balls are completely frozen before wrapping in cookie dough to prevent leaking during baking.
• Do not overbake the cookies; the centers should remain soft to maintain the lava effect.
• Use room temperature egg yolks to help the cookies bind better and create a tender crumb.
• You can prepare the ganache and freeze it up to 24 hours ahead for convenience.
• For a more intense chocolate flavor, use high-quality Dutch process cocoa powder and chocolate chips.
• Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: chocolate lava cookies, molten chocolate cookies, chocolate ganache cookies, cocoa cookies, soft chocolate cookies, chocolate dessert recipe