Description
Indulge in these decadent Chocolate Lava Cookies featuring a rich, gooey dark chocolate ganache center encased in a soft, cocoa-infused cookie. Perfectly baked to have crisp edges and a tender, molten center, these cookies make a luxurious treat for any chocolate lover.
Ingredients
Scale
Ganache
- 4 oz dark or semi-sweet chocolate, chopped (high quality baking chocolate works best)
- 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, room temperature (227 g)
- 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 (optional)
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, approximately 40-50 seconds.
- Combine chocolate and cream: Pour the hot cream over the chopped chocolate and let sit for a few minutes. Stir until smooth and the chocolate is fully melted. If chocolate isn’t fully melted, microwave for an additional 5 seconds and stir again.
- Chill the ganache: Refrigerate the ganache for 20-30 minutes to allow it to firm up enough for scooping.
- Shape ganache centers: Once set, scoop about 1 teaspoon portions of ganache onto a parchment-lined baking sheet, making approximately 24 dollops. Freeze for about 30 minutes until firm. Optionally, roll into neat balls once fully set.
- Preheat oven and prepare dry ingredients: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the flour, espresso powder, cocoa powder, salt, baking soda, and baking powder until well combined.
- Cream butter and sugars: In a separate large bowl or a stand mixer, beat the room temperature butter, white sugar, and brown sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time and then add the vanilla extract, mixing until fully incorporated.
- Incorporate dry ingredients: Add the flour mixture in three parts, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Form cookie dough around ganache: Scoop approximately 2 tablespoons of cookie dough and roll into balls. Press your thumb into the center to create a cavity for a ganache piece. Insert a ganache ball and cover it completely with dough. Arrange on a parchment-lined baking sheet.
- Bake the cookies: Bake for 8-11 minutes or until edges are set and tops are slightly puffy but not wet.
- Shape and cool: Remove from oven and optionally press the cookies with a biscuit or cookie cutter to form even circles. Let cool on the baking sheet a few minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar: Once cooled, sift powdered sugar over the cookies for a beautiful molten lava cake appearance.
Notes
- High quality dark or semi-sweet chocolate is best for ganache, but chocolate chips can be used as a substitute.
- Room temperature eggs and butter help achieve better texture.
- You can adjust espresso powder from ½ to 1 tsp depending on how pronounced you want the coffee flavor.
- Chilling ganache and freezing dollops before assembling helps keep the molten center intact during baking.
- Pressing the baked cookies with a cutter is optional but makes them look neat and uniform.
- Doubling the recipe will require scaling ingredients proportionally, especially flour and cocoa powder.
