Description
Indulge in these decadent Chocolate Lava Cookies, featuring a rich, gooey chocolate ganache center encased in a soft and tender chocolate cookie. Combining deep cocoa flavors with a hint of espresso powder, these cookies bake up with a molten core that oozes irresistible chocolate goodness. Perfect for chocolate lovers seeking a delightful treat with a molten lava cake twist in cookie form.
Ingredients
Scale
Ganache
- 4 oz dark or semi-sweet chocolate, finely chopped
- 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 to 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 small pieces and place in a bowl. Warm the heavy cream in the microwave in 20-second increments until hot but not boiling, about 40-50 seconds. Pour cream over chocolate and let sit for a few minutes, then stir until smooth and fully melted. If needed, microwave for an additional 5 seconds and stir.
- Chill ganache: Refrigerate the ganache for 20-30 minutes until firm enough to scoop.
- Prepare ganache portions: Scoop about 24 teaspoons of ganache onto a parchment-lined baking pan and freeze for 30 minutes to solidify. Optionally, roll into balls once set.
- Preheat oven: Set oven to 350°F (175°C) and line baking pans with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, espresso powder, cocoa powder, baking soda, baking powder, and sea salt until evenly combined.
- Cream butter and sugars: Using a mixer, beat butter, white sugar, and brown sugar on medium-high speed for 3-4 minutes until light and fluffy. Add eggs and vanilla extract, mixing until incorporated.
- Combine dough: Add the dry ingredient mixture to the wet ingredients in thirds, mixing on low speed just until combined to avoid overmixing.
- Assemble cookies: Scoop 2 tablespoons of cookie dough and roll into balls. Use your thumb to create a cavity in the center, place a frozen ganache dollop inside, and cover it completely with dough. Arrange on prepared baking sheets.
- Bake: Bake cookies for 8-11 minutes or until edges are set and tops are slightly puffed but not wet.
- Shape and cool: Optionally, press cookies gently with a biscuit or cookie cutter for uniform shape. Let cookies cool for several minutes on the pan, then transfer to a wire rack to cool completely.
- Finish: Once cooled, dust the cookies lightly with powdered sugar to mimic a molten lava cake appearance.
Notes
- Use high-quality baking chocolate for the best ganache flavor; chocolate chips can be substituted if needed.
- Room temperature eggs and butter ensure proper mixing and texture.
- Be careful not to overmix the dough after adding the dry ingredients to keep cookies tender.
- The espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- Cookies can be frozen after assembling to bake later; just increase bake time slightly if baking from frozen.
