Description
Decadent Chocolate Lava Cookies with a molten ganache center that melts perfectly upon biting. These cookies combine a rich cocoa-flavored exterior with a creamy, smooth dark chocolate filling, delivering an irresistible dessert that’s both indulgent and elegant.
Ingredients
Scale
Ganache
- 4 oz dark or semi-sweet chocolate, chopped
- ½ cup heavy whipping cream
Cookie Dough
- 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
Optional Topping
- Powdered sugar
Instructions
- Make the Ganache: Chop the chocolate into small pieces and place in a bowl. Warm the heavy cream in the microwave in 20-second intervals until hot but not boiling, about 40-50 seconds. Pour the cream over the chocolate and let sit for a few minutes, then stir until smooth. If needed, microwave for another 5 seconds and stir again.
- Chill Ganache: Refrigerate the ganache for 20-30 minutes until it’s firm enough to scoop.
- Shape Ganache: Spoon approximately 24 small dollops (about 1 tsp each) of ganache onto a parchment-lined baking sheet and freeze for 30 minutes until solid.
- Prepare Dry Ingredients: Preheat the oven to 350°F (175°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 mix until combined.
- Combine Dough: Gradually add the dry flour mixture in thirds to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Shape Cookies: Scoop about 2 tablespoons of dough and roll into balls. Using your thumb, create a cavity in each ball to fit a frozen ganache piece. Place the ganache inside and cover completely with cookie dough. Arrange on a parchment-lined baking pan.
- Bake: Bake for 8-11 minutes until edges are set and tops appear slightly puffy but not wet.
- Shape Cookies (Optional): Remove from oven and optionally use a biscuit or cookie cutter to shape cookies into even circles for a neat appearance. Cool on the baking sheet for several minutes.
- Cool and Finish: Transfer cookies to a wire rack to cool completely. Once cooled, sift powdered sugar over the tops for a molten lava cake look.
Notes
- You can roll the ganache into smooth balls once frozen, but it’s optional.
- Using high-quality baking chocolate yields the best ganache texture and flavor.
- The baking time depends on oven variation; watch for set edges and slightly puffed tops.
- Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- For doubling the recipe, use 4 cups plus 4 Tbsp flour and adjust other ingredients proportionally.
