Chocolate Lava Cookies Recipe
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.
- Prep Time: 1 hour 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 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.
- 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.
- Combine Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking soda, cocoa powder, and salt.
- Mix Wet and Dry: Gradually fold the dry ingredients into the wet ingredients until no flour streaks remain, forming a smooth dough.
- Chill Dough: Refrigerate the dough for 1 hour to firm up for easier handling.
- 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.
- Chill Filled Cookies: Place the filled cookie dough balls on a lined baking sheet and refrigerate for an additional 30 minutes to set.
- 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.
- 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
Find it online: https://kochenmitviktoria.com/chocolate-lava-cookies-recipe/
