Description
Indulge in these decadent Chocolate Lava Cookies featuring a rich, creamy dark chocolate ganache center enveloped in a soft cocoa-infused cookie.
Ingredients
Scale
- 4 oz dark or semi-sweet chocolate
- ½ cup heavy whipping cream
- 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 for dusting
Instructions
- 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.
- Pour the hot cream over the chopped chocolate and let sit for a few minutes. Stir until smooth and fully melted. If some pieces remain, microwave for another 5 seconds and stir again.
- Refrigerate the ganache for 20-30 minutes until it firms up enough to scoop.
- Scoop about 24 small dollops (approximately 1 teaspoon each) onto a parchment-lined baking sheet. Freeze for about 30 minutes to set them firmly. Optionally, roll into balls once set.
- Preheat oven to 350°F (175°C). In a medium bowl, whisk together the flour, espresso powder, cocoa powder, salt, baking soda, and baking powder.
- In a separate bowl or stand mixer, beat the room temperature butter with white and brown sugars on medium-high speed for 3-4 minutes until light and fluffy.
- Beat in the eggs and vanilla extract until fully incorporated.
- Add the flour mixture in thirds, mixing each addition on low speed just until combined. Avoid overmixing to keep cookies tender.
- Scoop about 2 tablespoons of cookie dough and roll into balls. Press your thumb into the center to create a cavity. Insert one frozen ganache dollop inside and cover completely with cookie dough. Place on a parchment-lined baking sheet.
- Bake for 8-11 minutes or until the edges are set and the tops appear puffy but not wet.
- Optionally, use a biscuit or cookie cutter to slightly shape the cookies for a neat appearance. Let cool on the baking sheet for several minutes before transferring to a wire rack.
- Once completely cooled, sift powdered sugar over the cookies to enhance the molten lava cake effect.
Notes
- Use high quality baking chocolate for better flavor.
- Make sure butter is at room temperature for easier mixing.
- Do not overbake to keep the center gooey.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Chocolate Lava Cookies, dessert, cookies, chocolate