Chocolate Lava Cookies Recipe

Introduction

These Chocolate Lava Cookies offer a delightful surprise of molten chocolate ganache inside a soft, rich cookie. With a perfect balance of cocoa and sweetness, they are sure to impress anyone who loves a decadent treat.

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. Place 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 until smooth and combined.
3. Step 3: Chill the ganache in the fridge for 10-15 minutes until it becomes firm enough to scoop.
4. Step 4: Using a small cookie scoop, portion the ganache into 17 balls on the prepared baking sheet. Freeze these ganache balls until solid.
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 together the softened butter, brown sugar, and granulated sugar with a hand mixer on high speed until fluffy, about 2 minutes.
8. Step 8: Add the egg yolks and vanilla to the butter mixture and mix on medium speed for about 1 minute until pale and fluffy.
9. Step 9: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
10. Step 10: Using a large 2-tablespoon cookie scoop, portion the dough into 17 balls. Slightly flatten each ball, place a frozen ganache ball in the center, then encase it by folding the dough around the ganache and rolling back into a smooth ball. Ensure the ganache is completely covered.
11. Step 11: Place the formed cookies on the prepared baking sheets, baking 6 at a time for 10-11 minutes.
12. Step 12: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool for another 5 minutes, or until they are cool enough to handle.
13. Step 13: Optionally, dust the cookies with powdered sugar before serving.

Tips & Variations

• For an extra fudgy center, use a darker chocolate or mix in a bit of espresso powder into the ganache.
• You can swap light brown sugar for dark brown sugar to add a deeper molasses flavor.
• If you prefer, add a pinch of cinnamon or chili powder to the dough for a subtle spicy twist.
• Freeze any extra ganache balls to make more cookies later without preparing ganache again.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. Reheat gently in a microwave for 10-15 seconds to restore the molten center before serving.

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 of the cookie, making it less rich and soft. For best results, stick to egg yolks as the recipe suggests.

How do I know when the cookies are done baking?

The cookies should appear set around the edges but still soft in the center. They may look slightly underbaked, but they will firm up as they cool, ensuring a gooey ganache center.

Chocolate Lava Cookies Recipe

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★★★★★

4.8 from 430 reviews

These Chocolate Lava Cookies feature a luscious molten chocolate ganache center encased in a rich, fudgy chocolate cookie. The cookies offer a perfect balance of deep cocoa flavor and gooey chocolate lava, making them an irresistible treat for chocolate lovers.

• Author: Marco
• Prep Time: 30 minutes
• Cook Time: 11 minutes
• Total Time: 45 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 in a small bowl. Heat the heavy cream until almost boiling, either in the microwave or on the stove. Pour the hot cream over the chocolate chips and let it sit for 1 minute. Stir until the mixture is smooth and fully combined. Chill this ganache in the refrigerator for 10-15 minutes until it firms up enough to scoop.
2. Form Ganache Balls: Using a small cookie scoop, portion the chilled ganache into 17 equal balls on the parchment-lined baking sheet. Freeze these ganache balls until very firm, which ensures they hold their shape inside the cookie dough.
3. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for baking the cookies.
4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, and salt. Set this mixture aside for later.
5. Cream Butter and Sugars: In a large bowl, use an electric hand mixer on high speed to cream the softened unsalted butter, light brown sugar, and granulated white sugar together for about 2 minutes, until the mixture is light and fluffy. You can also use a stand mixer fitted with a paddle attachment.
6. Add Egg Yolks and Vanilla: Add the two egg yolks and vanilla extract to the creamed butter and sugar mixture. Mix on medium speed for 1 minute until the batter becomes pale and fluffy.
7. Combine Dry and Wet Ingredients: Slowly add the dry flour mixture to the wet ingredients. Mix on low speed until just combined to form the cookie dough.
8. Assemble Cookies with Ganache: Using a large 2-tablespoon cookie scoop, portion the dough into 17 balls. Slightly flatten each dough ball, then place one frozen ganache ball into the center. Carefully wrap the cookie dough around the ganache, rolling it into a smooth ball to fully encase the ganache inside.
9. Bake the Cookies: Place up to 6 cookies on the parchment-lined baking sheet at a time, spaced apart. Bake in the preheated oven for 10-11 minutes until the cookies are set but still soft in the center.
10. Cool the Cookies: Allow the cookies to cool on the baking sheet for 10 minutes. Then transfer them to a wire rack to cool for an additional 5 minutes or until cool enough to handle but still warm, ensuring the molten center remains gooey.
11. Serve: Optionally dust the cooled cookies with powdered sugar before serving to add a touch of elegance and sweetness.

Notes

• Freezing the ganache balls before assembly is crucial to prevent the chocolate from melting too quickly during baking.
• Use room temperature egg yolks for proper emulsification and a smooth cookie dough.
• Do not overbake; the cookies should be soft to retain the molten center texture.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Chocolate Lava Cookies, Molten Chocolate Cookies, Chocolate Ganache Cookies, Fudgy Chocolate Cookies, Gooey Chocolate Cookies