If you have a serious sweet tooth and adore the rich, fudgy decadence of brownies combined with the comforting chew of a cookie, then you are in for a treat with the Chocolate Lava Brownie Cookies Recipe. These little delights bring together a molten chocolate center enclosed by a soft, brownie-like cookie exterior that’s truly addictive. Imagine biting into a warm cookie only to discover a luscious, flowing chocolate core, all wrapped up in a perfectly balanced blend of deep cocoa flavor and just the right hint of sweetness. Whether you want to impress guests, satisfy a craving, or just bake something incredibly special, this recipe hits every mark with love and lusciousness.
Ingredients You’ll Need
To create these irresistible Chocolate Lava Brownie Cookies, you only need a handful of simple ingredients — each carefully chosen to bring out amazing textures and flavors. The balance of rich chocolate, buttery softness, and just enough leavening makes all the difference for the perfect gooey cookie experience.
- Unsalted butter (1/2 cup): Adds richness and helps create that tender, chewy texture we love.
- Semi-sweet chocolate chips (1 cup): Melting into the dough, these provide a deep, rounded chocolate flavor.
- Granulated sugar (3/4 cup): Sweetens while contributing to the cookie’s slight crisp edge.
- Brown sugar, packed (1/2 cup): Adds moisture and a subtle caramel undertone, perfect for chewy brownie-like chewiness.
- Large eggs (2): Bind everything together and enrich the dough’s softness.
- Vanilla extract (1 teaspoon): Enhances the chocolate and balances the sweetness with aromatic warmth.
- All-purpose flour (1 cup): The base that holds the cookie structure without weighing it down.
- Unsweetened cocoa powder (1/4 cup): Intensifies the chocolate aroma and deepens the color, giving brownie vibes.
- Baking powder (1/2 teaspoon): Just enough lift to keep the cookie slightly airy but still dense and fudgy.
- Salt (1/4 teaspoon): Balances all the sweetness and rounds out the flavors.
- Extra chocolate chips or chocolate chunks: For stuffing inside, creating the glorious molten lava core in every cookie.
How to Make Chocolate Lava Brownie Cookies Recipe
Step 1: Melt Chocolate and Butter
Begin by gently melting the unsalted butter and one cup of semi-sweet chocolate chips together in a microwave-safe bowl. Heat them in 30-second bursts, stirring between each, until velvety and smooth. Set the mixture aside to cool slightly so it won’t scramble the eggs later.
Step 2: Mix Sugars and Eggs
In a large bowl, combine the granulated sugar, packed brown sugar, eggs, and vanilla extract. Beat these ingredients well until the mixture becomes smooth and creamy, forming the sweet foundation for your cookie dough.
Step 3: Combine Wet and Dry Ingredients
Pour the melted chocolate and butter mixture into the sugar mixture. Stir thoroughly until your batter is beautifully uniform and glossy, indicative of rich chocolaty goodness.
Step 4: Add Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually fold this dry mixture into your wet chocolate batter, being careful to blend just until everything comes together. Overmixing can toughen your cookies.
Step 5: Chill Dough
Cover the cookie dough and refrigerate for about 30 minutes. This chilling step is key to firming up the dough, which makes it easier to shape and helps the cookies maintain their structure when baking.
Step 6: Shape and Fill Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup. Scoop tablespoon-sized portions of dough onto your work surface, flatten them slightly, and place a small handful of extra chocolate chips or a chunk in the center. Carefully fold the dough over the chocolate and seal it to create that amazing molten core.
Step 7: Bake
Place the shaped cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 9 to 11 minutes until the edges are set and the centers remain soft and slightly underbaked – this is what guarantees that lava-like effect when you bite in.
Step 8: Cool and Serve
Allow your cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. For the ultimate indulgence, enjoy them warm, when the chocolate filling is perfectly molten and irresistibly gooey.
How to Serve Chocolate Lava Brownie Cookies Recipe
Garnishes
These cookies are wonderful on their own, but a light dusting of powdered sugar adds a pretty, bakery-style look. Fresh berries or a sprig of mint can provide a refreshing contrast, while a drizzle of caramel or chocolate sauce kicks up the decadence even more.
Side Dishes
Pair your Chocolate Lava Brownie Cookies with a scoop of vanilla ice cream for an instant dessert upgrade. A dollop of whipped cream or a glass of cold milk also complements the rich chocolate flavors wonderfully.
Creative Ways to Present
Serve your cookies in a rustic wooden box or on a decorative cake stand to make them feel extra special at parties. For gifting, place them in a cute tin with parchment paper, or wrap individually with ribbons – either way, these treats will wow whoever receives them.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature, where they will stay soft and chewy for 2 to 3 days. Placing a slice of bread inside the container helps maintain moisture and prevents them from drying out.
Freezing
You can freeze baked cookies or unbaked dough balls. For baked cookies, freeze in a single layer on a tray before transferring to a zipper bag. Dough balls can be frozen directly on trays then stored similarly. Both will keep well for up to 3 months.
Reheating
Warm your frozen or leftover cookies in a microwave for 10 to 15 seconds to revive that molten center. Alternatively, a few minutes in a low oven (around 300°F) will refresh the cookie’s softness and gooey chocolate core perfectly.
FAQs
Can I use dark chocolate instead of semi-sweet?
Absolutely! Dark chocolate will give your cookies a richer, slightly more intense flavor. Just make sure to select a variety that melts well, and adjust the sugar if you prefer a less sweet cookie.
What if I don’t have cocoa powder?
Cocoa powder is key to that deep chocolate taste and fudgy texture, but you could substitute it with an equal amount of additional melted chocolate for a different texture, keeping in mind it may change the cookie’s structure slightly.
How do I prevent the chocolate lava from leaking during baking?
Chilling the dough and folding the chocolate chunks in carefully are crucial steps to prevent leaks. Make sure to seal the dough completely around the chocolate and avoid overfilling to keep the molten center intact.
Can I double the recipe for a larger batch?
Yes, this recipe scales well. Just be sure to mix the ingredients evenly and adjust your baking time slightly if cookies are larger or the oven is crowded. Chilling the dough still remains important.
Are these cookies gluten-free?
Not as written, since they use all-purpose flour. However, you can try swapping in a gluten-free flour blend designed for baking, though texture and structure might vary a bit.
Final Thoughts
The Chocolate Lava Brownie Cookies Recipe is a game-changer for anyone who loves a gooey, melt-in-your-mouth chocolate experience but wants the fun chewiness of a cookie. Easy to prepare and endlessly satisfying, these cookies make perfect treats for any occasion or just a cozy night in. Grab your ingredients and start baking – your kitchen is about to smell heavenly!
Print
Chocolate Lava Brownie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these decadent Chocolate Lava Brownie Cookies, featuring a rich, fudgy exterior with a molten chocolate center. Perfectly combining the texture of brownies and cookies, this recipe delivers gooey chocolate lava hidden inside each cookie, making every bite a luscious treat.
Ingredients
Chocolate Mixture
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
Cookie Dough
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Lava Center
- Extra chocolate chips or chocolate chunks for the lava center
Instructions
- Melt Chocolate and Butter: In a microwave-safe bowl, melt the butter and 1 cup of semi-sweet chocolate chips together in 30-second intervals, stirring between each interval until smooth. Set aside to cool slightly.
- Mix Sugars and Eggs: In a large bowl, beat the granulated sugar, brown sugar, eggs, and vanilla extract together until the mixture is smooth and well combined.
- Combine Wet and Dry Ingredients: Stir the melted chocolate and butter mixture into the sugar and egg mixture until fully incorporated.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
- Chill Dough: Cover the cookie dough with plastic wrap and refrigerate for about 30 minutes to firm it up, making it easier to shape and handle.
- Shape and Fill Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of chilled dough, flatten each portion slightly, place a few extra chocolate chips or a small chocolate chunk in the center, then fold the dough around to completely seal the chocolate inside.
- Bake: Arrange the shaped cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 9 to 11 minutes, until the edges are set but the centers remain soft and gooey.
- Cool and Serve: Remove cookies from the oven and allow them to cool on the baking sheet for a few minutes. Then transfer them to a wire rack. Serve the cookies warm to enjoy the molten chocolate lava center at its best.
Notes
- Chilling the dough is essential to prevent the cookies from spreading too much during baking and to help maintain the gooey center.
- Use high-quality semi-sweet chocolate chips or chunks for a richer, more decadent chocolate flavor.
- If you prefer a firmer center, you can add more chocolate chunks inside or bake a minute or two longer, but avoid overbaking to keep the lava texture.
- Cookies are best enjoyed warm, but leftovers can be stored in an airtight container at room temperature for up to 3 days.
