Description
These Chocolate Lava Cookies are a decadent treat featuring a rich, gooey ganache center encased in a soft, fudgy cocoa cookie. Perfectly balanced between a cookie and a molten lava cake, they’re ideal for chocolate lovers looking for an impressive yet easy dessert. The recipe includes making a creamy chocolate ganache that is chilled, then frozen into dollops that get wrapped in cocoa-infused cookie dough before baking to perfection.
Ingredients
Scale
Ganache
- 4 oz dark or semi-sweet chocolate (high quality baking chocolate works best, or chocolate chips)
- 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
- Powdered sugar (optional, for dusting)
Instructions
- Make the ganache: 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.
- Combine cream and chocolate: Pour the hot cream over the chocolate and let sit for a few minutes. Stir until the chocolate melts completely and the mixture is smooth. If chocolate lumps remain, microwave an additional 5 seconds and stir again.
- Chill ganache: Refrigerate the ganache for 20-30 minutes until it thickens enough to scoop.
- Form ganache dollops: Spoon approximately 24 small dollops of ganache (about 1 teaspoon each) onto a parchment-lined baking sheet. Freeze for 30 minutes to firm up. Optionally, roll these into balls once firm.
- Prepare dry ingredients: Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour, espresso powder, cocoa powder, sea salt, baking soda, and baking powder.
- Cream butter and sugars: In a separate bowl or stand mixer, beat the room temperature butter with both sugars on medium-high speed until light and fluffy, about 3-4 minutes. Add eggs and vanilla extract and beat until fully incorporated.
- Mix dough: Add the dry flour mixture to the butter mixture in thirds, mixing on low speed just until combined after each addition. Avoid overmixing.
- Assemble cookies: Scoop approximately 2 tablespoons of cookie dough and roll into balls. Press your thumb into the center to create a cavity, insert a frozen ganache piece inside, and cover completely with dough, shaping into a tight ball. Place on a parchment-lined baking sheet.
- Bake cookies: Bake for 8-11 minutes, until the edges are set and the tops appear slightly puffy but not wet.
- Shape and cool: (Optional) Use a biscuit or cookie cutter to gently shape cookies into even circles while still warm. Let cool for several minutes on the baking sheet before transferring to a wire rack to cool completely. Dust with powdered sugar for a molten lava cake effect before serving.
Notes
- Using high quality chocolate for the ganache greatly improves flavor and texture.
- Warming the cream gently prevents the ganache from seizing.
- Freezing the ganache dollops ensures a gooey center after baking.
- Do not overmix the dough once flour is added to avoid tough cookies.
- Allow cookies to cool fully for best lava effect when bitten into.
- If doubling the recipe, increase flour and cocoa powder proportionally as indicated.
- Optional shaping with a cookie cutter enhances presentation but is not necessary.
- Stored in an airtight container, cookies keep well for up to 4 days.
