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Chocolate Lava Cookies Recipe

4.6 from 133 reviews

Decadent chocolate lava cookies with a rich, gooey dark chocolate ganache center. These soft cocoa-infused cookies are perfect for chocolate lovers wanting an indulgent treat that combines crisp edges with a molten chocolate core.

Ingredients

Scale

Cookie Dough

  • 1 1/4 cup 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

Filling

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

For Dusting

  • 1/4 cup powdered sugar

Instructions

  1. Make the Ganache: Melt the chopped dark chocolate and heavy cream together in a double boiler until smooth and fully combined. Transfer the ganache to a container and refrigerate until firm, then scoop 2 teaspoons per cookie, place on a lined baking sheet, and freeze until needed.
  2. Prepare the Dough: Cream the softened butter with granulated sugar and light brown sugar in a mixing bowl until fluffy and pale. Beat in the egg and vanilla extract until fully incorporated.
  3. Combine Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking soda, cocoa powder, and salt.
  4. Mix Wet and Dry: Gradually fold the dry ingredients into the wet ingredients until no flour streaks remain, forming a smooth dough.
  5. Chill Dough: Refrigerate the dough for 1 hour to firm up for easier handling.
  6. Scoop and Fill: Remove the dough and ganache from the refrigerator. Using about 1.5 tablespoons of dough, flatten each portion in your hand, place a frozen ganache spoonful in the center, and carefully seal the dough around the filling to form a ball.
  7. Chill Filled Cookies: Place the filled cookie dough balls on a lined baking sheet and refrigerate for an additional 30 minutes to set.
  8. Bake: Preheat your oven to 180°C (350°F). Arrange the cookies on a baking tray spaced evenly. Bake for 10-12 minutes until the edges are set but centers remain soft.
  9. Cool and Dust: Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Once cooled, dust with powdered sugar before serving.

Notes

  • Using a medium cookie scoop ensures even cookie sizes and uniform baking.
  • Freezing the ganache helps maintain a molten center without leaking during baking.
  • Refrigerating the dough prevents the cookies from spreading too much.
  • Ensure cookies are not overbaked to keep the lava center gooey.
  • These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: chocolate lava cookies, chocolate ganache cookies, molten chocolate cookies, chocolate cookies with molten center, cocoa cookies, homemade lava cookies