Description
These decadent Chocolate Lava Cookies boast a rich, molten chocolate center surrounded by a soft, chocolatey cookie exterior. Crafted with high-quality dark or semi-sweet chocolate ganache tucked inside tender cocoa-infused dough, these cookies deliver a luxurious treat perfect for chocolate lovers. The ganache is chilled and frozen before being encased in the dough and baked to perfection, creating a delightful molten lava effect with every bite.
Ingredients
Scale
Ganache
- 4 oz dark or semi-sweet chocolate, chopped
- 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, for dusting (optional)
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, approximately 40-50 seconds.
- Combine ganache: Pour the hot cream over the chopped chocolate and let it sit for a few minutes. Stir until the chocolate has melted completely and the mixture is smooth. If needed, microwave briefly for 5 more seconds and stir again.
- Chill ganache: Refrigerate the ganache for 20-30 minutes until it firms up enough to scoop.
- Form ganache pieces: Using a spoon, place about 24 small dollops (approximately 1 teaspoon each) of the chilled ganache onto a parchment-lined pan. Freeze for 30 minutes to solidify. Optionally, roll these into neat balls once firm.
- Prep dry ingredients: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the flour, espresso powder, cocoa powder, sea salt, baking soda, and baking powder to combine evenly.
- Cream butter and sugars: In a separate bowl or stand mixer, beat the softened butter with white and brown sugars on medium-high speed until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
- Incorporate dry ingredients: Add the flour mixture in three parts, mixing on low speed until combined after each addition. Avoid overmixing to keep the cookies tender.
- Assemble cookies: Scoop approximately 2 tablespoons of cookie dough and roll into balls. Press your thumb into the center to create a cavity, place a frozen ganache piece inside, then cover completely with more cookie dough to seal. Arrange the cookies on a parchment-lined baking sheet.
- Bake: Bake in the preheated oven for 8-11 minutes, until the edges are set and the tops appear a bit puffy but not wet.
- Shape and cool: Remove from oven and optionally use a biscuit or cookie cutter to shape cookies into even circles for a polished look. Let cool on the pan for several minutes, then transfer to a wire rack to cool completely.
- Finish: Once cooled, dust with powdered sugar for a beautiful molten lava cake appearance and serve.
Notes
- Use high-quality baking or semi-sweet chocolate for the ganache for the best flavor and texture.
- Ensure ingredients like butter and eggs are at room temperature to achieve proper creaming and mixing results.
- Do not overmix the dough after adding dry ingredients to keep cookies soft and tender.
- Dusting with powdered sugar is optional but adds a lovely decorative touch reminiscent of lava cakes.
- Ganache pieces must be frozen well before inserting into the cookie dough to prevent melting during assembly.
- If doubling the recipe, adjust ingredient quantities accordingly and bake in batches for best results.
