Description
These Chocolate Lava Cookies are a decadent treat combining a rich, fudgy chocolate ganache center encased in a soft and tender cocoa-infused cookie. The cookies have a slightly crispy edge with a molten chocolate core that oozes when broken, making them perfect for chocolate lovers seeking an indulgent homemade dessert with a sophisticated touch.
Ingredients
Scale
Ganache
- 4 oz dark or semi-sweet chocolate (high quality baking chocolate or chocolate chips)
- ½ cup heavy whipping cream
Cookies
- 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 finely and place it in a small bowl. Heat the heavy cream in the microwave in 20 second intervals until hot but not boiling, approximately 40-50 seconds.
- Combine cream and chocolate: Pour the hot cream over the chocolate and let it sit a few minutes. Stir until smooth. If needed, microwave for an additional 5 seconds and stir again to fully melt the chocolate.
- Chill ganache: Refrigerate the ganache for 20-30 minutes to firm up so it can be scooped.
- Prepare ganache portions: Spoon about 24 small dollops (approx. 1 tsp each) onto a parchment lined pan and freeze for 30 minutes until set. Optionally roll into balls once firm.
- Preheat oven and mix dry ingredients: Preheat oven to 350°F (177°C). In a medium bowl, whisk together the flour, espresso powder, cocoa powder, salt, baking soda, and baking powder.
- Cream butter and sugars: In a separate bowl or stand mixer, beat butter, white sugar, and brown sugar on medium-high for 3-4 minutes until light and fluffy. Add eggs and vanilla and beat until combined.
- Incorporate dry ingredients: Add the flour mixture in three portions, mixing on low speed until just combined. Avoid overmixing.
- Assemble cookies: Scoop about 2 tablespoons of dough and roll into balls. Press a thumb into the center to create a cavity, insert a ganache ball, and cover completely with dough. Place on a parchment lined baking sheet.
- Bake cookies: Bake for 8-11 minutes until edges are set and tops look slightly puffed but not wet.
- Shape and cool: Optionally, use a biscuit or cookie cutter to shape cookies evenly while still warm. Cool on the baking sheet for several minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving for a molten lava cake appearance.
Notes
- For best results, use high-quality dark or semi-sweet baking chocolate for the ganache.
- Room temperature ingredients help to achieve a smooth cookie batter and even baking.
- Do not overmix the dough after adding flour to prevent tough cookies.
- Chilling ganache and cookies ensures a solid chocolate center that melts beautifully when baked.
- If doubling the recipe, increase ganache and dough ingredients proportionally and bake in batches.
- Espresso powder enhances the chocolate flavor but can be omitted if desired.
- Prep Time: 1 hour
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
