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Chocolate Lava Cookies Recipe

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4.5 from 142 reviews

These Chocolate Lava Cookies feature a rich, molten chocolate ganache center encased in a soft, fudgy chocolate cookie exterior. Perfectly balanced with cocoa powder and bittersweet chocolate, these cookies offer a decadent treat with a delightful gooey surprise inside.

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. Make the Chocolate Ganache: Line a small baking sheet with parchment paper. Place the semi-sweet chocolate chips in a small bowl. Heat the heavy whipping cream until just about boiling, either in the microwave or on the stove. Pour the hot cream over the chocolate chips and let it sit for one minute, then stir until smooth and well combined. 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 prepared baking sheet. Freeze the ganache balls until fully solid and very firm.
  3. Prepare the Oven and Dry Ingredients: Preheat the oven to 350°F (175°C). 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 or stand mixer fitted with a paddle attachment to cream the softened unsalted butter, light brown sugar, and granulated sugar on high speed until the mixture is fluffy and light, about 2 minutes.
  5. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed for about one minute until the mixture is pale and fluffy.
  6. Combine Dry Ingredients: Gradually add the flour mixture into the wet ingredients and mix on low speed until just combined to form the cookie dough.
  7. Assemble Cookies: Using a large 2-tablespoon cookie scoop, divide the dough into 17 portions and roll each into a ball. Slightly flatten each ball, place a frozen ganache ball in the center, then carefully enclose the ganache by folding the dough around it and rolling it again into a smooth ball, ensuring the ganache is fully covered.
  8. Bake the Cookies: Place the prepared cookies on the parchment-lined baking sheets, six at a time, and bake in the preheated oven for 10-11 minutes until set around the edges but still soft in the center.
  9. Cool and Serve: Let the cookies rest on the baking sheet for 10 minutes after baking, then transfer them to a wire rack to cool for an additional 5 minutes until cool enough to handle. Dust the tops with powdered sugar and serve warm to enjoy the molten chocolate center.

Notes

  • Freeze the ganache balls thoroughly to prevent leakage during baking.
  • Do not overbake to keep the lava center gooey.
  • Use high-quality chocolate for best flavor.
  • Ensure egg yolks are at room temperature for better emulsion.
  • Cookies can be stored in an airtight container and reheated gently to restore the melty center.

Keywords: chocolate lava cookies, molten chocolate cookies, chocolate ganache cookies, fudgy chocolate cookies, dessert cookies, homemade chocolate cookies

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