Introduction

These chocolate lava cookies are a delightful treat with a gooey, molten chocolate center that melts in your mouth. Combining a rich cocoa cookie exterior with a creamy dark chocolate ganache filling, they offer the perfect balance of texture and flavor for chocolate lovers.

The image shows several round chocolate cookies placed closely together on a white marbled surface. Each cookie has a dark brown color with a slightly rough texture and is lightly dusted with fine white powdered sugar on top. To the right side of the image, there is a white bowl containing chunks of chocolate pieces. The overall scene gives a rich and homemade feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups all-purpose flour
1/4 cup cocoa powder
1 egg
1/2 cup unsalted butter, softened
1/2 teaspoon baking soda
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup powdered sugar for dusting

For the filling:

200 g dark chocolate, chopped
100 ml heavy cream

Instructions

Step 1: Prepare the chocolate ganache by melting the chopped dark chocolate and heavy cream together in a double boiler until smooth. Once melted, refrigerate the ganache until it sets. Scoop 2 teaspoons per cookie, place them on a lined baking sheet, and freeze.
Step 2: In a mixing bowl, cream the softened butter with the granulated sugar and light brown sugar until the mixture is fluffy and pale.
Step 3: Add the egg and vanilla extract to the creamed butter mixture and whisk until fully combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, cocoa powder, and salt. Gradually fold this dry mixture into the wet ingredients until no streaks of flour remain.
Step 5: Refrigerate the cookie dough for 1 hour to firm up.
Step 6: Once chilled, scoop 1.5 tablespoons of dough per cookie. Flatten each portion gently, place a frozen ganache ball in the center, and seal the dough around the filling tightly to encase it.
Step 7: Place the stuffed cookies on a lined baking sheet and refrigerate again for 30 minutes.
Step 8: Preheat the oven to 180°C (350°F). Arrange the cookies on the baking sheet with enough space between each to allow spreading.
Step 9: Bake for 10–12 minutes, then remove from the oven and let the cookies cool on the baking sheet for a few minutes.
Step 10: Transfer the cookies to a wire rack to cool completely. Once cooled, dust them with powdered sugar before serving.

Tips & Variations

Use good quality dark chocolate for a richer ganache flavor and smoother texture.
Make sure to seal the cookies well to prevent the ganache from leaking during baking.
For a sweeter contrast, try milk chocolate or add a pinch of sea salt on the ganache before freezing.
If you prefer, roll the cookie dough balls in powdered sugar before baking for a snowy appearance.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies for up to 1 month; thaw at room temperature before serving. Reheat gently in a microwave for 10–15 seconds to revive the molten center.

How to Serve

The image shows six round chocolate cookies arranged on a white marbled surface. Each cookie is dark brown with a slightly cracked, textured top dusted lightly with powdered sugar. One cookie near the center has a bite taken out of it, showing its soft, moist inside that contrasts with the outer crisp layer. Part of a white plate holding more chocolate treats is visible in the upper left corner. The overall look is rich and inviting, highlighting the deep chocolate color and delicate powdered sugar dusting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate for the ganache?

Yes, milk chocolate can be used and will result in a sweeter, creamier filling. Adjust the amount of sugar in the cookie dough if desired.

How do I know when the cookies are perfectly baked?

The edges should be set and slightly firm while the center remains soft. Avoid overbaking to keep the lava center molten.