Description
These decadent Chocolate Lava Cookies combine a rich, gooey molten chocolate center with a soft, cocoa-infused cookie exterior. Featuring a smooth dark chocolate ganache hidden inside each cookie, they offer the perfect blend of fudgy and tender textures. Ideal for chocolate lovers looking for a fun twist on classic cookies, these treats are sure to impress at any occasion.
Ingredients
Scale
Ganache
- 4 oz dark or semi-sweet chocolate, chopped
- ½ cup heavy whipping cream
Cookie Dough
- 2 cups plus 2 Tbsp flour (270 g)
- ½ cup plus 2 Tbsp Dutch processed cocoa powder (67 g)
- ½ – 1 tsp espresso powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp sea salt
- 1 cup salted butter (227 g), room temperature
- 1 cup white sugar (200 g)
- ½ cup light brown sugar (110 g)
- 2 large eggs, room temperature
- 1½ tsp vanilla extract
- Powdered sugar (optional, for dusting)
Instructions
- Make the ganache: Chop the chocolate into very small pieces and place them in a small bowl. Warm the heavy cream in the microwave in 20-second increments until hot but not boiling, approximately 40-50 seconds.
- Melt chocolate with cream: Pour the hot cream over the chopped chocolate and let sit for a few minutes. Stir gently until the chocolate fully melts and the mixture is smooth. If necessary, microwave for an additional 5 seconds and stir again.
- Chill ganache: Refrigerate the ganache for 20-30 minutes until it firms enough to scoop.
- Shape ganache centers: Spoon about 24 equal dollops (around 1 teaspoon each) onto a parchment-lined baking sheet and freeze for 30 minutes to set. Optionally, roll into balls once firm enough.
- Preheat oven and prepare dry ingredients: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together flour, espresso powder, cocoa powder, salt, baking soda, and baking powder.
- Cream butter and sugars: In a separate bowl or stand mixer, beat the softened butter, white sugar, and brown sugar on medium-high speed for 3-4 minutes until light and fluffy. Add the eggs and vanilla extract and beat until fully incorporated.
- Combine dry ingredients with wet: Gradually add the dry flour mixture in thirds to the butter mixture, beating on low speed each time just until combined. Avoid overmixing.
- Form cookies with ganache centers: Scoop roughly 2 tablespoons of cookie dough and roll into balls. Press your thumb into the center of each ball to create a cavity, insert a frozen ganache piece, then cover the ganache completely with dough. Arrange on a parchment-lined baking sheet.
- Bake cookies: Bake for 8-11 minutes or until edges are set and tops are slightly puffed but not wet. The centers will remain soft.
- Shape and cool cookies: Remove from oven and optionally use a biscuit cutter or cookie cutter to gently nudge cookies into even circles for a polished look. Let cool for a few minutes on the sheet before transferring to a wire rack to cool completely.
- Garnish: Once cooled, sift powdered sugar over the cookies for a molten lava cake effect.
Notes
- Use high-quality baking chocolate for the best ganache texture and flavor, though chocolate chips can be used as a substitute.
- Room temperature eggs and butter ensure smoother batter and better mixing.
- Do not overmix once flour is added to avoid dense cookies.
- Freezing the ganache pieces before inserting keeps them intact during baking and helps create the molten center.
- Powdered sugar on top is optional but enhances the appearance and adds a touch of sweetness.
- Doubling the recipe ingredients is possible; be sure to adjust baking time slightly if making larger batches.
