Chocolate Lava Cookies Recipe

Introduction

Chocolate Lava Cookies offer a delightful surprise with a rich, molten chocolate center wrapped in a soft, cocoa-infused cookie. Perfect for chocolate lovers looking for a decadent homemade treat that’s both fun and impressive to make.

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 and stir until smooth. Chill in the fridge for 10-15 minutes until firm enough to scoop.
3. Step 3: Using a small cookie scoop, portion the ganache into 17 small balls on the baking sheet. Freeze until very firm.
4. Step 4: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
5. Step 5: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
6. Step 6: In a large bowl, cream the softened butter, brown sugar, and granulated sugar with an electric mixer on high speed until fluffy, about 2 minutes.
7. Step 7: Add egg yolks and vanilla to the butter mixture and mix on medium speed for 1 minute until pale and fluffy.
8. Step 8: Gradually add the dry ingredients and mix on low speed until combined.
9. Step 9: 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 wrap the cookie dough around it completely and reshape into a ball.
10. Step 10: Place the formed cookies onto the prepared baking sheets, 6 at a time.
11. Step 11: Bake for 10-11 minutes, then allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool for an additional 5 minutes.
12. Step 12: Dust with powdered sugar and serve warm for the best molten effect.

Tips & Variations

• Use high-quality chocolate for a richer ganache filling and better flavor.
• For a deeper chocolate taste, try using dark chocolate chips instead of semi-sweet.
• Chilling the ganache balls is crucial to prevent melting into the dough during baking.
• Swap vanilla extract for almond extract to add a nutty twist to the cookie flavor.
• Freeze uneaten cookies and reheat briefly in the oven for a fresh-baked experience.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies for up to 1 month and reheat in a warm oven for a few minutes before serving to restore the molten center.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg yolks?

Using whole eggs may affect the texture, making the cookies cakier rather than rich and tender. Egg yolks add moisture and richness ideal for this recipe.

How do I know when the cookies are done baking?

Cookies should look set around the edges but still slightly soft in the center. Overbaking will harden the molten center, so stick closely to the recommended 10-11 minutes.

Chocolate Lava Cookies Recipe

Print Recipe

★★★★★

4.6 from 144 reviews

These decadent Chocolate Lava Cookies feature a rich, gooey chocolate ganache center encased in a soft, tender cocoa cookie. Perfectly baked to have a molten chocolate core that oozes with each bite, these cookies are an irresistible treat combining the best of chocolate chip cookies and molten lava cake.

• Author: Mila
• Prep Time: 35 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 17 cookies 1x
• Category: Dessert, Cookies
• 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 for easy handling. Place the semi-sweet chocolate chips in a small bowl.
2. Heat the Cream: Warm the heavy whipping cream in the microwave or on the stove until it is just about to boil, but not boiling.
3. Combine Chocolate and Cream: Pour the hot cream over the chocolate chips and let it sit undisturbed for 1 minute to soften the chocolate. Then stir gently until smooth and fully combined, forming a ganache.
4. Chill Ganache: Place the ganache in the refrigerator for 10-15 minutes until it firms up enough to scoop and handle.
5. Form Ganache Balls: Using a small cookie scoop, divide the ganache into 17 equal portions on the parchment-lined baking sheet. Freeze these ganache balls until fully frozen and very firm to enable easy wrapping later.
6. Preheat Oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
7. 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.
8. Cream Butter and Sugars: In a large bowl, use an electric hand mixer or stand mixer fitted with a paddle attachment to beat the softened butter, light brown sugar, and granulated sugar at high speed for about 2 minutes until fluffy and light.
9. Add Egg Yolks and Vanilla: Incorporate the egg yolks and vanilla extract into the butter mixture and mix on medium speed for about 1 minute, until the mixture turns pale and fluffy.
10. Combine Wet and Dry Ingredients: Gradually add the flour mixture into the wet ingredients. Mix on low speed just until combined to avoid overmixing.
11. Assemble Cookies: Using a large 2-tablespoon cookie scoop, portion the dough into 17 equal balls. Flatten each slightly, then place a frozen ganache ball in the center. Wrap the dough fully around the ganache and roll into a smooth ball, making sure no ganache is exposed.
12. Bake Cookies: Arrange 6 cookies on a baking sheet at a time and bake in the preheated oven for 10-11 minutes. The cookies should be set but still soft to the touch.
13. Cool and Serve: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool for an additional 5 minutes or until cool enough to handle. Dust the tops with powdered sugar before serving for an elegant finish.

Notes

• Ensure ganache balls are completely frozen before wrapping with dough to prevent melting and leaking during baking.
• Use room temperature egg yolks for better mixing and softer cookie texture.
• Do not overbake the cookies; they should remain soft and chewy with a molten center.
• For best results, chill the ganache for the full time and freeze solid for easy shaping and baking.
• If you prefer a more intense chocolate flavor, use high-quality Dutch processed cocoa powder.

Keywords: chocolate lava cookies, molten chocolate cookies, chocolate ganache cookies, soft chocolate cookies, easy chocolate dessert