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Chocolate Lava Cookies Recipe

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4.2 from 6 reviews

Decadent Chocolate Lava Cookies featuring a rich, gooey chocolate ganache center encased in a soft, fudgy chocolate cookie exterior. These cookies combine the intense flavor of cocoa with molten chocolate surprise inside, perfect for chocolate lovers seeking a unique homemade treat.

Ingredients

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 whipping cream in the microwave or on the stove until just about to boil. Pour the hot cream over the chocolate chips and let it sit for one minute, then stir until smooth and combined. Chill the ganache in the refrigerator for 10-15 minutes until it is firm 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 completely frozen and very firm, to ensure they hold their shape within the cookies.
  3. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, and salt. Set aside for later incorporation.
  5. Cream Butter and Sugars: In a large bowl, use an electric hand mixer (or a stand mixer with paddle attachment) to cream the softened unsalted butter with light brown sugar and granulated sugar on high speed until the mixture is fluffy and light, about 2 minutes.
  6. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed for about 1 minute until the batter becomes pale and fluffy.
  7. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the butter mixture and mix on low speed just until combined, ensuring not to overmix the dough.
  8. Assemble Cookies: Using a large 2-tablespoon cookie scoop, portion out 17 balls of cookie dough. Slightly flatten each ball, place a frozen ganache ball in the center, then carefully wrap the dough around the ganache, sealing it completely. Roll gently to form a smooth ball, making sure no ganache is exposed.
  9. Bake Cookies: Place the assembled cookie dough balls onto prepared baking sheets, spacing them evenly. Bake 6 cookies at a time for 10 to 11 minutes until set but still soft to the touch. Avoid overbaking to retain the molten center.
  10. Cool and Serve: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool an additional 5 minutes or until cool enough to handle. Dust with powdered sugar and serve warm to enjoy the gooey chocolate lava center.

Notes

  • Ensure the ganache balls are completely frozen before wrapping them in cookie dough to prevent melting during baking.
  • Do not overbake; cookies should remain soft in the center to preserve the lava effect.
  • Room temperature egg yolks help the batter mix more evenly and achieve a fluffy texture.
  • Use Dutch process cocoa powder for a richer chocolate flavor and darker color.
  • These cookies are best served warm for the optimal molten lava experience but can be briefly microwaved if served later.

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