Description
Indulge in these decadent Chocolate Lava Cookies featuring a rich molten chocolate ganache center encased in a soft, fudgy cocoa cookie exterior. Perfectly balanced with espresso powder to enhance the chocolate flavor, these cookies are a delightful twist on traditional chocolate lava cakes that are sure to impress.
Ingredients
Scale
Ganache
- 4 oz dark or semi-sweet chocolate, finely chopped
- 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 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 cream and chocolate: Pour the hot cream over the chopped chocolate and let it sit for a few minutes. Stir until the chocolate is melted and the mixture is smooth. If needed, microwave an additional 5 seconds and stir to completely melt.
- Chill the ganache: Refrigerate the ganache for 20-30 minutes until it firms enough to scoop.
- Form ganache dollops: Spoon about 24 small dollops (about 1 tsp each) onto a parchment-lined baking sheet. Freeze for 30 minutes to solidify. Once firm, you may roll them into balls, though it’s optional.
- Prepare dry ingredients: Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour, espresso powder, cocoa powder, sea salt, baking soda, and baking powder.
- Cream butter and sugars: In a separate bowl or stand mixer, beat the room temperature butter with white and brown sugars on medium-high speed until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Beat in the eggs and vanilla extract until fully incorporated.
- Mix in dry ingredients: Gradually add the flour mixture in thirds, beating on low speed after each addition until just combined. Avoid overmixing to keep the cookies tender.
- Assemble cookies: Scoop roughly 2 tablespoons of cookie dough and roll into balls. Use your thumb to press a cavity into each ball, place a frozen ganache piece inside, then cover completely with cookie dough. Arrange on a parchment-lined baking sheet.
- Bake: Bake for 8-11 minutes, until edges are set and tops appear slightly puffed but not wet.
- Shape and cool: Optionally, gently press cookies with a biscuit or cookie cutter to form perfect circles. Let sit a few minutes on the pan, then transfer to a wire rack to cool completely.
- Serve: Once cooled, dust with powdered sugar for an elegant molten lava cake look and enjoy.
Notes
- Use high quality dark or semi-sweet chocolate for the best ganache flavor and texture.
- Espresso powder enhances the chocolate taste but can be adjusted or omitted if desired.
- If doubling the recipe, adjust flour quantity carefully as noted (2 cups plus 2 Tbsp).
- Room temperature ingredients help with proper mixing and texture.
- Freezing the ganache thoroughly is crucial to prevent it from melting too quickly during baking.
- Do not overbake; cookies should be slightly soft in the center for the molten effect.
- Powdered sugar dusting is optional but adds a beautiful finishing touch.
