Description
These decadent Chocolate Lava Cookies feature a rich, gooey chocolate ganache center encased in a soft, cocoa-infused cookie. Perfect for chocolate lovers, these cookies combine a luscious molten core with a tender, slightly chewy cookie exterior. Ideal for special occasions or an indulgent treat, they are sure to impress with every bite.
Ingredients
Scale
Ganache
- 4 oz dark or semi-sweet chocolate (high quality baking chocolate works best, 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 (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 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 cream and chocolate: Pour the hot cream over the chopped chocolate and let sit for a few minutes to soften. Stir until smooth and fully melted. If needed, microwave for an additional 5 seconds and stir.
- Chill ganache: Refrigerate the mixture for 20-30 minutes until it thickens enough to scoop.
- Form ganache centers: Spoon about 24 small dollops (approximately 1 tsp each) onto a parchment-lined baking sheet. Freeze for 30 minutes to firm up. Optionally, roll into balls once set.
- Preheat oven & prepare dry ingredients: Set oven to 350°F (175°C). In a medium bowl, whisk together flour, espresso powder, cocoa powder, baking soda, baking powder, and sea salt.
- 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, and beat until fully incorporated.
- Combine wet and dry: Gradually add the flour mixture in thirds to the wet ingredients, beating on low speed until just combined. Avoid overmixing the dough.
- Shape dough with ganache: Scoop about 2 tablespoons of dough for each cookie, roll into balls, then press your thumb into the center to create a small cavity. Place a frozen ganache ball inside and cover completely with dough. Arrange on a parchment-lined baking sheet.
- Bake the cookies: Bake for 8-11 minutes until edges are set and tops are puffy but not wet.
- Shape and cool: Optionally, gently press cookies with a biscuit or cookie cutter to shape neatly. Let cookies cool on the pan for several minutes, then transfer to a wire rack to cool completely.
- Serve: Dust cooled cookies lightly with powdered sugar for a molten lava cake effect and enjoy.
Notes
- For doubling the recipe, increase all ingredient amounts accordingly but maintain ratio consistency.
- Use high-quality baking chocolate for the ganache for best flavor and texture.
- Ensure butter and eggs are at room temperature to achieve a smooth dough.
- Do not overbake; the center should remain soft to keep the molten lava texture.
- Espresso powder enhances the chocolate flavor but can be omitted if preferred.
- Cookies can be stored airtight at room temperature for up to 3 days or frozen for longer storage.
