Description
Delight in these rich and gooey Chocolate Lava Cookies, featuring a fudgy center that oozes melted chocolate with every bite. Perfect for chocolate lovers craving a warm, decadent dessert that combines the texture of a classic cookie with the melt-in-your-mouth magic of a lava cake.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Chocolate & Butter
- 10 oz semi-sweet chocolate, divided (6 oz chopped for melting, 4 oz chunks for filling)
- 1/2 cup unsalted butter
Wet Ingredients
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly mixed.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt 6 oz of chopped semi-sweet chocolate with the unsalted butter until smooth, stirring every 20-30 seconds to prevent burning. Allow it to cool slightly to avoid cooking the eggs later.
- Mix Wet Ingredients: In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until creamy and smooth. Then stir in the melted chocolate and butter mixture until fully incorporated.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet chocolate mixture gently until just combined, being careful not to overmix to preserve the cookie’s tender texture.
- Chill the Dough: Cover the cookie dough and refrigerate for at least a few hours or overnight to firm up the dough and enhance flavor development.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Shape Cookies: Divide the chilled dough into 12 equal portions. Flatten each portion slightly, place a chunk of the remaining 4 oz semi-sweet chocolate in the center, and seal the dough around it to form a ball.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, until the edges are set but the centers still look slightly soft to achieve the molten lava effect.
- Cool: Allow the cookies to cool on the baking sheets for about 5 minutes to set before transferring them to a wire rack to cool completely. Enjoy warm for best lava melt experience.
Notes
- For extra flavor, refrigerate dough overnight to let the cocoa and chocolate meld.
- Use high-quality semi-sweet chocolate for best tasting molten centers.
- Avoid overbaking to keep the center molten and gooey.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Reheat gently in microwave for 10-15 seconds to revive the lava center before serving.
