Chocolate Lava Cookies Recipe
Introduction
These Chocolate Lava Cookies are a decadent treat with a gooey melted chocolate center. They combine the rich flavor of cocoa with a soft, crackly exterior, perfect for satisfying any chocolate craving.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 10 oz semi-sweet chocolate, divided
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- Step 2: In a microwave-safe bowl, combine 6 oz of the chopped semi-sweet chocolate with the butter. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Let it cool slightly.
- Step 3: In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined. Add the melted chocolate and butter mixture, stirring until smooth.
- Step 4: Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; the dough will be thick and sticky.
- Step 5: Cover the dough and refrigerate for at least a few hours to chill.
- Step 6: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Divide the dough into 12 equal portions.
- Step 7: Flatten each portion of dough, place a chunk of the remaining 4 oz chocolate in the center, and fold the dough around it, sealing completely.
- Step 8: Arrange the cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are set but the centers remain soft and the tops are crackly.
- Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm to enjoy the molten chocolate center.
Tips & Variations
- Use high-quality semi-sweet chocolate for the best flavor and meltability.
- Chilling the dough longer will help prevent spreading and enhance the texture.
- For a nutty twist, add chopped nuts such as walnuts or pecans inside the cookie along with the chocolate chunk.
- If you prefer a sweeter cookie, substitute semi-sweet chocolate with milk chocolate chunks.
Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 1 month. Reheat gently in a microwave for 10-15 seconds to restore the gooey lava center before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be prepared and refrigerated for up to 24 hours before shaping and baking. This allows the flavors to meld and makes handling easier.
What if I don’t have a microwave to melt the chocolate and butter?
You can melt the chocolate and butter using a double boiler on the stove. Stir frequently until smooth and fully melted, then let it cool before mixing.
PrintChocolate Lava Cookies Recipe
Decadent Chocolate Lava Cookies with a rich, molten chocolate center encased in a crackly, soft cookie exterior. These cookies combine a luscious semi-sweet chocolate core with a fudgy cocoa cookie dough, perfect for warm indulgence.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 27 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Chocolate and Butter
- 10 oz semi-sweet chocolate, divided (6 oz chopped, 4 oz chunks for filling)
- 1/2 cup unsalted butter
Wet Ingredients
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set this mixture aside for later use.
- Melt Chocolate: In a microwave-safe bowl, combine 6 ounces of chopped semi-sweet chocolate with the unsalted butter. Microwave in 30-second intervals, stirring between each interval until the mixture is fully melted and smooth. Allow it to cool slightly before use.
- Mix Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, eggs, and vanilla extract until well combined and smooth. Then add the cooled melted chocolate mixture and stir until the ingredients are fully incorporated.
- Combine Mixtures: Gradually fold the dry ingredient mixture into the wet ingredients until just combined, ensuring not to overmix. The dough will be thick and somewhat sticky.
- Chill Dough: Cover the dough with plastic wrap or a lid and refrigerate it for at least a few hours to firm up, making it easier to shape.
- Form Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Divide the chilled dough into 12 equal portions. Flatten each portion, place one chocolate chunk (from the reserved 4 oz) in the center, and fold the dough completely around the chunk, sealing it inside to create a lava center.
- Bake Cookies: Place the cookie balls on the prepared baking sheets, spaced about 2 inches apart. Bake them for 10 to 12 minutes until the edges are set but the centers remain soft and gooey. The tops should develop a crackly texture.
- Serve: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Serve the cookies warm to enjoy the molten chocolate lava center.
Notes
- Ensure not to overbake to maintain the molten lava center.
- Chilling the dough helps prevent spreading and improves cookie texture.
- You can substitute semi-sweet chocolate with dark chocolate for a richer flavor.
- Store cooled cookies in an airtight container at room temperature for up to 3 days. Reheat slightly before serving.
- For a dairy-free version, substitute butter with vegan butter.
Keywords: Chocolate lava cookies, molten chocolate cookies, fudgy cookies, crackly chocolate cookies, warm chocolate dessert
