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Chocolate Lava Cookies Recipe

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★★★★★

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.

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 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

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