Description
These Chocolate Lava Cookies feature a rich, gooey chocolate ganache center encased in a soft, fudgy cocoa cookie. Combining the best of a molten lava cake and a classic cookie, they offer a decadent treat with a crisp edge and melty interior that’s sure to impress any chocolate lover.
Ingredients
Scale
Ganache
- 4 oz dark or semi-sweet chocolate, chopped (high quality baking chocolate preferred)
- ½ cup heavy whipping cream
Cookies
- 2 cups plus 2 Tbsp all-purpose 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 (approximately 40-50 seconds).
- Combine Ganache Ingredients: Pour the hot cream over the chocolate and let sit for a few minutes. Stir until the chocolate is fully melted and smooth, microwaving in short bursts if necessary to melt completely.
- Chill Ganache: Refrigerate the ganache for 20-30 minutes until it firms up enough to scoop.
- Shape Ganache Balls: Spoon about 24 small dollops (about 1 tsp each) onto a parchment-lined baking sheet and freeze for 30 minutes to solidify. Optionally roll into balls once set.
- Prepare Dry Ingredients: Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour, espresso powder, cocoa powder, sea salt, baking soda, and baking powder.
- Cream Butter and Sugars: In a separate bowl or mixer, beat the room temperature butter, brown sugar, and white sugar on medium-high until light and fluffy, about 3-4 minutes. Add eggs and vanilla extract and mix until combined.
- Combine Dough: Gradually add the flour mixture in thirds, mixing on low speed until just incorporated to avoid overmixing.
- Assemble Cookies: Scoop roughly 2 tablespoons of the dough and roll into balls. Press your thumb into the center creating a cavity and place a frozen ganache ball inside. Cover completely with dough and place on a parchment-lined baking sheet.
- Bake Cookies: Bake for 8-11 minutes until edges are set and tops are puffy but not wet.
- Finish and Cool: Optionally, use a biscuit or cookie cutter to gently shape the cookies into even circles while warm. Allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving for a molten lava cake effect.
Notes
- Use high-quality baking chocolate for best ganache results; chocolate chips can substitute but might affect smoothness.
- Freezing ganache balls before baking helps maintain a molten center.
- Ensure butter and eggs are at room temperature to achieve a smooth cookie dough.
- Do not overmix the dough after adding dry ingredients to keep cookies tender.
- For doubling the recipe, adjust flour to 4 cups plus 4 tablespoons accordingly.
- Use a biscuit cutter immediately after baking to shape cookies for a professional look, though this step is optional.
