Description
These Chocolate Lava Cookies feature a decadent molten ganache center encased in a rich, fudgy chocolate cookie. With a crisp exterior and gooey, warm chocolate inside, they provide the perfect indulgent treat for chocolate lovers. The recipe includes a luscious homemade ganache filling and a chocolate cookie dough that comes together easily and bakes quickly to achieve the ideal lava effect.
Ingredients
Scale
Ganache:
- 4 oz dark or semi-sweet chocolate (high quality baking chocolate recommended, chocolate chips can work)
- 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 (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.
- Mix ganache: Pour the hot cream over the chopped chocolate and let sit for a few minutes. Stir until smooth and melted. If chocolate remains unmelted, microwave for an additional 5 seconds and stir again.
- Chill ganache: Refrigerate the ganache for 20-30 minutes until it firms enough to scoop.
- Shape ganache balls: Spoon about 24 equal dollops (approximately 1 tsp each) onto a parchment-lined baking pan and freeze for 30 minutes to solidify. Optionally, roll into smooth 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 mixer, beat the room temperature butter, white sugar, and brown sugar on medium-high speed for 3-4 minutes until light and fluffy. Add eggs and vanilla extract, beating until fully incorporated.
- Combine dry and wet ingredients: Add the flour mixture in three parts, mixing on low speed each time until just combined. Avoid overmixing to maintain a tender texture.
- Form cookies: Scoop approximately 2 tablespoons of cookie dough per ball. Flatten each ball with your thumb to create a cavity, place one frozen ganache ball inside, and cover completely with cookie dough. Arrange on a parchment-lined baking sheet.
- Bake cookies: Bake for 8-11 minutes until edges are set and tops appear puffy but not wet.
- Shape and cool: Remove from oven and optionally use a biscuit or cookie cutter to shape cookies into neat circles while warm. Let cool on the baking sheet for several minutes before transferring to a wire rack. Once cooled, dust with powdered sugar for a lava cake appearance.
Notes
- To double the recipe, increase all ingredients proportionally; the flour amount indicated already accounts for doubling in the original recipe notes.
- Room temperature ingredients help the dough to mix evenly.
- Use high quality chocolate for ganache for best flavor and melting properties.
- Do not overbake to maintain the soft molten center.
- Cookies can be shaped after baking for a more uniform appearance but it’s optional.
