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Chocolate Lava Cookies Recipe

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★★★★★

4.7 from 84 reviews

These Chocolate Lava Cookies feature a rich, molten chocolate ganache center encased in a soft, fudgy chocolate cookie. Perfectly sweet with a deep cocoa flavor, these cookies are a decadent treat with a luxurious lava-like core that oozes out when bitten into. Ideal for chocolate lovers seeking an indulgent homemade dessert.

Ingredients

Scale

Chocolate Ganache

  • 1 cup (200 g) semi-sweet chocolate chips
  • 1/2 cup (120 ml) heavy whipping cream

Chocolate Cookies

  • 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

  1. Prepare the Chocolate Ganache: Line a small baking sheet with parchment paper. Place the semi-sweet chocolate chips in a small bowl. Heat the heavy cream until just about boiling, either in the microwave or on the stove. Pour the hot cream over the chocolate chips and let sit for 1 minute before stirring to combine into a smooth ganache. Chill the ganache in the refrigerator for 10-15 minutes until it becomes firm enough to scoop.
  2. Form Ganache Balls: Using a small cookie scoop, portion the chilled ganache into 17 equal balls on the lined baking sheet. Freeze these ganache balls until they are completely firm and frozen solid.
  3. Preheat Oven and Prepare Dry Ingredients: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, and salt. Set aside.
  4. Cream Butter and Sugars: In a large bowl, use an electric hand mixer on high speed (or a stand mixer with paddle attachment) to cream the softened unsalted butter, light brown sugar, and granulated sugar together until fluffy and light, about 2 minutes.
  5. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed until the mixture turns pale and fluffy, approximately 1 minute.
  6. Incorporate Dry Ingredients: Add the flour mixture into the butter mixture and combine on low speed until just blended into a dough.
  7. Assemble Cookies: Scoop the cookie dough into 17 portions using a 2 tablespoon cookie scoop, and roll each into a ball. Slightly flatten each dough ball, place a frozen chocolate ganache ball in the center, then carefully enclose the ganache with the cookie dough, rolling it back into a ball to fully cover the ganache.
  8. Bake Cookies: Arrange the stuffed cookie dough balls on the prepared baking sheets (baking 6 cookies at a time). Bake in the preheated oven for 10-11 minutes until the cookies are set but still soft.
  9. Cool and Serve: Allow the cookies to cool on the baking sheet for 10 minutes to firm up, then transfer them to a wire rack to cool for an additional 5 minutes or until cool enough to handle. Dust with powdered sugar before serving.

Notes

  • Ensure the ganache is fully frozen before enclosing it in the dough to prevent it from melting during baking.
  • Use room temperature egg yolks for better incorporation.
  • Chilling the dough before baking is not necessary due to the frozen ganache inside.
  • For best results, do not overbake the cookies; they should remain soft and slightly gooey inside.
  • These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: Chocolate lava cookies, molten chocolate cookies, chocolate ganache cookies, homemade chocolate cookies, decadent desserts

Find it online: https://lieblingsmahlzeit.com/chocolate-lava-cookies-recipe/