Print

chocolate lava cookies Recipe

chocolate lava cookies Recipe
Print Recipe

★★★★★

5.1 from 19 reviews

Deliciously gooey Chocolate Lava Cookies with a rich molten chocolate center, combining a soft cocoa-flavored cookie exterior with a molten dark chocolate ganache filling. Perfect for chocolate lovers craving a decadent yet simple treat.

Ingredients

Scale

Dry Ingredients

  • 1 1/4 cup all purpose flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 egg
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Filling

  • 200 gm dark chocolate, chopped
  • 100 ml heavy cream

Topping

  • 1/4 cup powdered sugar for dusting

Instructions

  1. Prepare the Ganache: Melt the chopped dark chocolate and heavy cream together in a double boiler until completely smooth and combined. Allow the ganache to cool and then refrigerate until firm. Once set, scoop 2 teaspoons of ganache per cookie onto a lined baking sheet and freeze until ready to use.
  2. Make the Cookie Dough: In a mixing bowl, cream the softened unsalted butter with the granulated sugar and light brown sugar until the mixture is fluffy and pale. Add the egg and vanilla extract and whisk well until fully combined.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all purpose flour, cocoa powder, baking soda, and salt until thoroughly mixed.
  4. Incorporate Dry into Wet: Gradually fold the dry ingredients into the wet mixture until no streaks of flour remain and the dough is smooth.
  5. Chill the Dough: Refrigerate the cookie dough for one hour to firm up, making it easier to handle.
  6. Assemble Cookies: Using a medium cookie scoop or measuring about 1.5 tablespoons, scoop portions of the chilled dough. Flatten each portion slightly, place a frozen ganache ball in the center, and carefully seal the dough around the ganache to enclose it fully.
  7. Second Chill: Place the stuffed cookies on a lined baking sheet and refrigerate for another 30 minutes to firm up before baking.
  8. Preheat Oven and Bake: Preheat your oven to 180°C (350°F). Arrange the cookies on the baking sheet, spaced evenly, and bake for 10–12 minutes until the edges are set but the centers remain soft.
  9. Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes. Then transfer them to a wire rack using a spatula to cool completely.
  10. Finish with Powdered Sugar: Once cooled, dust the cookies lightly with powdered sugar for a beautiful finishing touch.

Notes

  • Ensure the ganache is completely firm before stuffing it into the dough to prevent melting and leaking during baking.
  • Do not overbake; the cookies should remain soft and slightly underbaked at the center for gooeyness.
  • Use high-quality dark chocolate for a richer ganache flavor.
  • You can substitute all purpose flour with gluten-free flour blend for a gluten-free version.
  • The cookie dough can be refrigerated overnight before baking for more developed flavors.

Nutrition

Keywords: chocolate lava cookies, molten chocolate cookies, chocolate ganache cookies, soft chocolate cookies, baked chocolate treats

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