Introduction

These Chocolate Lava Cookies combine a rich, fudgy cookie exterior with a molten chocolate center for a delightful treat. Perfect for chocolate lovers, they offer a gooey surprise in every bite. Simple to make and utterly indulgent, these cookies are sure to impress your friends and family.

The image shows several round, dark chocolate cookies laid out on a white marbled surface covered with light brown parchment paper. Each cookie has a soft, slightly cracked texture on top, sprinkled with white powdered sugar spread unevenly across the surface. One cookie is broken in half in the center, revealing a gooey, melted dark chocolate layer inside that looks shiny and smooth. The cookies have a rich, dark brown color with a slightly rough texture on their edges and a soft center visible in the broken cookie. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 oz dark or semi-sweet chocolate
½ cup heavy whipping cream
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

Step 1: 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.
Step 2: Pour the hot cream over the chocolate and let it sit for a few minutes. Stir until smooth. If needed, microwave for another 5 seconds and stir again to fully melt the chocolate.
Step 3: Chill the ganache for 20-30 minutes until it’s firm enough to scoop.
Step 4: Scoop about 24 small dollops (approximately 1 tsp each) onto a parchment-lined baking pan and freeze for 30 minutes. Once set, you may roll them into balls but it’s not necessary.
Step 5: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together flour, espresso powder, cocoa powder, salt, baking soda, and baking powder.
Step 6: In a separate bowl or stand mixer, beat butter, white sugar, and brown sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add eggs and vanilla extract, beating until combined.
Step 7: Gradually add the flour mixture in thirds, mixing on low speed until just incorporated. Avoid over-mixing.
Step 8: Scoop about 2 tablespoons of cookie dough and roll into balls. Press a thumb into the center to create a cavity, then place a frozen ganache ball inside. Cover completely with cookie dough and shape into a smooth ball. Place on a parchment-lined baking sheet.
Step 9: Bake for 8-11 minutes, or until edges are set and tops look puffy but not wet.
Step 10: Remove from oven and optionally use a biscuit or cookie cutter to shape the cookies into even circles. Let cool for a few minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired for a molten lava cake look.

Tips & Variations

Use high-quality baking chocolate for the best ganache texture and flavor.
Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
Chilling the ganache and freezing it before assembling ensures a gooey center that holds shape.
For extra richness, try adding a pinch of cinnamon or a splash of bourbon to the cookie dough.
You can double the recipe easily—just remember to adjust chilling and freezing times as needed.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm gently in the microwave for 10-15 seconds to revive the molten center before serving.

How to Serve

A stack of two dark chocolate cookies sprinkled with powdered sugar sits on a white marbled surface. The top cookie has a bite taken out of it, revealing a thick, glossy, melted chocolate center that looks soft and creamy. Surrounding the stack are more chocolate cookies, also dusted with powdered sugar, arranged casually in the background. The cookies have a slightly cracked texture on the surface, adding to their rich and fudgy appearance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark or semi-sweet?

Milk chocolate can be used, but it will make the ganache sweeter and less intense. Adjust sugar in the cookie dough accordingly to balance the sweetness.

How do I know when the cookies are done baking?

The edges should be set and the tops slightly puffed up but not wet or shiny. The centers may look a bit soft but will firm up as the cookies cool.