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Chocolate Lava Cookies Recipe

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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.

Ingredients

Scale

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

Find it online: https://savorandsimmer.com/chocolate-lava-cookies-recipe-2/