Description
Delightfully indulgent Chocolate Lava Cookies feature a rich, gooey ganache center encased in a soft, cocoa-infused cookie shell. These irresistible treats combine a luscious chocolate cream filling with a perfectly baked cookie exterior, delivering a molten lava cake experience in cookie form. Ideal for chocolate lovers, this recipe balances intense chocolate flavors with a tender, chewy texture for a sophisticated dessert or snack.
Ingredients
Scale
Ganache
- 4 oz dark or semi-sweet chocolate (high quality baking chocolate or chocolate chips)
- ½ cup heavy whipping cream
Cookie Dough
- 2 cups plus 2 Tbsp flour (270 g)
- ½ cup plus 2 Tbsp dutch processed cocoa powder (67g)
- ½ – 1 tsp espresso powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp sea salt
- 1 cup salted butter (227g), room temperature
- 1 cup white sugar (200g)
- ½ cup light brown sugar (110g)
- 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, about 40-50 seconds.
- Combine chocolate and cream: Pour the hot cream over the chocolate and let sit for a few minutes to melt. Stir until smooth. If the chocolate is not completely melted, microwave for another 5 seconds and stir again.
- Chill the ganache: Refrigerate the mixture for 20-30 minutes until it firms enough to scoop.
- Shape ganache portions: Spoon about 24 small dollops (about 1 tsp each) onto a parchment-lined tray and freeze for 30 minutes until well set. You may roll them into balls once firm, but this is optional.
- Preheat oven and mix dry ingredients: Preheat oven to 350°F (175°C). In a medium bowl, whisk together the flour, espresso powder, cocoa powder, sea salt, baking soda, and baking powder.
- Cream butter and sugars: In a separate bowl or stand mixer, beat the room temperature butter with white and brown sugars on medium-high speed for 3-4 minutes until light and fluffy. Add eggs and vanilla extract, beating until combined.
- Combine dry and wet ingredients: Add the flour mixture in thirds to the wet mixture, mixing on low speed until just incorporated. Avoid overmixing the dough.
- Assemble cookies: Scoop about 2 tablespoons of cookie dough and roll into balls. Make a thumb indentation in the center large enough to hold one ganache piece. Insert a ganache ball into each and cover completely with dough. Place on parchment-lined baking sheets.
- Bake cookies: Bake for 8-11 minutes until edges are set and tops appear puffy but not wet.
- Shape and cool: Optional: use a biscuit or cookie cutter to gently shape the cookies into perfect circles. Cool on pan for several minutes then transfer to a wire rack to cool fully. Dust with powdered sugar for a molten lava cake effect before serving.
Notes
- For best results, use high quality dark or semi-sweet baking chocolate.
- Ensure eggs and butter are at room temperature to create a smooth dough texture.
- Espresso powder enhances chocolate depth but can be omitted if desired.
- Freezing ganache pieces helps maintain a molten center during baking.
- You can double the recipe by doubling all ingredients accordingly.
- Cookie cutter shaping after baking is optional but adds to presentation.
- Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
