Chocolate Lava Cookies Recipe
Indulge in these decadent Chocolate Lava Cookies featuring a rich, gooey dark chocolate ganache center wrapped in a tender, cocoa-infused cookie. Perfectly balanced with espresso powder to enhance the chocolate flavor, these cookies bake up soft with a molten chocolate core for a truly irresistible treat.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Ganache
- 4 oz dark or semi-sweet chocolate, chopped (high quality baking chocolate preferred)
- ½ cup heavy whipping cream
Cookie Dough
- 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 them in a small bowl. Warm the heavy cream in the microwave in 20-second increments until hot but not boiling (about 40-50 seconds). Pour the hot cream over the chocolate and let it sit for a few minutes. Stir until smooth. If needed, microwave for an additional 5 seconds and stir again.
- Chill the ganache: Refrigerate the ganache for 20-30 minutes to let it set enough for scooping.
- Freeze ganache dollops: Spoon approximately 24 small dollops (about 1 tsp each) onto a parchment-lined baking sheet. Freeze for 30 minutes until firm. Optionally, roll into smooth balls once set.
- Prepare dry ingredients: Preheat the oven to 350°F (177°C). In a medium bowl, whisk together the flour, espresso powder, cocoa powder, salt, baking soda, and baking powder.
- Cream butter and sugars: In a separate bowl or stand mixer, beat the butter, white sugar, and brown sugar on medium-high speed for 3-4 minutes until light and fluffy. Add eggs and vanilla extract and beat until fully incorporated.
- Combine dough: Add the flour mixture in three additions, beating on low speed just until incorporated after each addition. Avoid overmixing to keep the dough tender.
- Assemble cookies: Scoop about 2 Tbsp of cookie dough and roll into balls. Make an indentation in the center with your thumb, place a frozen ganache piece inside, and cover completely with dough, sealing well. Arrange on a parchment-lined baking pan.
- Bake cookies: Bake at 350°F for 8-11 minutes until edges are set and tops are slightly puffed but not wet.
- Shape and cool: (Optional) Use a biscuit or cookie cutter to gently shape warm cookies into even circles. Let cookies cool on the pan for several minutes before transferring to a wire rack to cool completely.
- Finish: Once cooled, sift powdered sugar over the cookies for a beautiful molten lava cake effect and serve.
Notes
- Use high-quality dark or semi-sweet chocolate for the best ganache texture and flavor.
- Room temperature ingredients (especially eggs and butter) help with dough consistency.
- Freezing the ganache dollops ensures they stay intact during baking.
- Don’t overbake the cookies; they should stay soft to maintain the molten center.
- Optional shaping with a cookie cutter adds aesthetic appeal but is not necessary.
- Recipe can be doubled; adjust baking sheets and freezer space accordingly.
Keywords: chocolate lava cookies, molten chocolate cookies, chocolate ganache cookies, cocoa cookies, espresso chocolate cookies, baked chocolate treats
Find it online: https://tastewithamy.com/chocolate-lava-cookies-recipe/
