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
Scale
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.
