Introduction

Chocolate Lava Cookies are a decadent treat with a rich, molten chocolate center that oozes out with every bite. These cookies combine a tender chocolate dough and a luscious ganache filling for a truly indulgent experience.

A group of round, thick chocolate cookies dusted evenly with powdered sugar are cooling on a black wire rack over a rich brown wooden surface, showcasing their slightly cracked tops and soft texture. To the right side, a white bowl filled with dark shiny chocolate chips adds contrast and richness to the scene. The cookies have a deep dark brown color with a matte texture softened by the powdered sugar sprinkle. The cooling rack is grid-style and contours the arrangement of cookies in a slightly scattered pattern. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (200 g) semi-sweet chocolate chips
1/2 cup (120 ml) heavy whipping cream
1 1/2 cups (188 g) all-purpose flour, spooned and leveled
1/2 cup (40 g) Dutch process cocoa powder
1/2 tsp baking powder
1/2 tsp salt
3/4 cup (168 g) unsalted butter, softened
3/4 cup (165 g) light brown sugar, packed
1/4 cup (50 g) granulated white sugar
2 egg yolks, at room temperature
1 1/2 tsp vanilla extract
Powdered sugar, for dusting on top

Instructions

Step 1: Prepare the ganache by lining a small baking sheet with parchment paper. Place the chocolate chips in a small bowl.
Step 2: Heat the heavy cream until just about boiling, then pour it over the chocolate chips. Let sit for 1 minute, then stir until smooth and combined.
Step 3: Chill the ganache in the fridge for 10-15 minutes until it is firm enough to scoop. Using a small cookie scoop, portion the ganache into 17 balls onto the baking sheet and freeze until very firm.
Step 4: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 5: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 6: In a large bowl, cream the softened butter with the brown sugar and granulated sugar using an electric mixer on high speed until fluffy, about 2 minutes.
Step 7: Add the egg yolks and vanilla to the butter mixture. Mix on medium speed for 1 minute until pale and fluffy.
Step 8: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.
Step 9: Using a 2-tablespoon cookie scoop, portion the dough into 17 balls. Flatten each dough ball slightly, place a frozen ganache ball in the center, then encase it completely by rolling the dough around the ganache into a smooth ball.
Step 10: Place the prepared cookie balls on the lined baking sheets, spacing them apart.
Step 11: Bake 6 cookies at a time for 10-11 minutes until the edges are set but the centers remain soft.
Step 12: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool for 5 minutes. Dust with powdered sugar before serving.

Tips & Variations

Use high-quality semi-sweet chocolate for a richer ganache center.
For a different flavor, try adding a pinch of espresso powder to intensify the chocolate taste.
Freeze leftover ganache balls for easy future cookie preparation.
To make smaller cookies, reduce the ganache and dough scoop size proportionally and adjust baking time accordingly.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies for up to 2 months and thaw at room temperature. Reheat briefly in the microwave to revive the molten center before serving.

How to Serve

The image shows a stack of two thick, round chocolate cookies dusted with powdered sugar, with the top cookie broken in half to reveal a gooey, rich dark chocolate center that looks shiny and molten. Around the stack, there are more whole cookies with the same dark brown color and powdered sugar coating. In the background, a white bowl filled with glossy chocolate chips is partly visible. All of these are placed on a white marbled surface with a wire rack underneath some cookies, highlighting the textures of soft cookies and melting chocolate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Yes, you can substitute regular cocoa powder, but it may alter the flavor slightly, making it a bit more acidic compared to Dutch process cocoa, which is smoother and less tangy.

Why are the cookies flat instead of puffy?

Make sure your butter is softened but not melted, and avoid overmixing the dough once the dry ingredients are added. Also, chilling the ganache helps maintain its shape inside the cookie during baking.