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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.

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 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

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