Indulgent, gooey, and bursting with molten chocolate in every bite, chocolate lava brownie cookies combine the best of brownies and cookies in one delectable dessert. With their rich, fudgy centers and slightly crispy edges, these cookies are perfect for chocolate lovers everywhere.
Why You’ll Love This Recipe
- Ultimate chocolate fix: Rich, gooey chocolate centers make these cookies irresistible.
- Perfect texture: A delightful mix of crispy edges and fudgy centers.
- Easy to make: No complicated techniques required for bakery-quality cookies.
- Impressive dessert: Great for special occasions, holidays, or simply treating yourself.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- Unsalted butter
- Semi-sweet chocolate chips or chopped chocolate
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
For the Lava Center:
- Dark chocolate squares (or semi-sweet chocolate chunks)
Directions
Prepare the Cookie Dough:
- Melt the chocolate: In a microwave-safe bowl, melt the butter and semi-sweet chocolate in 20-second intervals, stirring after each, until smooth. Let cool slightly.
- Mix wet ingredients: In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined. Stir in the melted chocolate mixture.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
- Chill the dough: Cover and refrigerate for at least 30 minutes to firm up the dough for easier handling.
Assemble the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop about 1 ½ tablespoons of dough and flatten it slightly. Place a square of dark chocolate in the center and wrap the dough around it, rolling it into a ball. Ensure the chocolate is fully enclosed.
- Place the dough balls on the prepared baking sheet, spacing them 2 inches apart.
Bake the Cookies:
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and Timing
- Servings: Makes about 12-14 cookies
- Prep Time: 15 minutes (plus 30 minutes chilling time)
- Cook Time: 12 minutes
- Total Time: 57 minutes
Variations
- Salted caramel lava: Replace the chocolate square with a piece of soft caramel for a gooey caramel center.
- Nutty twist: Add chopped nuts like walnuts or pecans to the dough for extra texture.
- Spicy chocolate: Add a pinch of cayenne pepper or cinnamon to the dough for a spicy-sweet kick.
- White chocolate option: Use white chocolate squares for a contrasting lava center.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 3 days.
- Reheating: Warm individual cookies in the microwave for 10-15 seconds to restore the gooey center.
FAQs
1. Can I use milk chocolate instead of dark chocolate?
Yes, but milk chocolate will result in a sweeter lava center.
2. Do I have to chill the dough?
Yes, chilling the dough helps it firm up, making it easier to handle and preventing excessive spreading during baking.
3. Can I freeze the dough?
Yes, shape the dough into balls (with the chocolate center) and freeze on a baking sheet. Once frozen, transfer to a freezer bag and bake directly from frozen, adding 1-2 minutes to the bake time.
4. How do I ensure the chocolate center stays gooey?
Avoid overbaking the cookies; the residual heat will continue to melt the chocolate after baking.
5. Can I make smaller cookies?
Yes, but reduce the size of the chocolate center and adjust the baking time to 8-10 minutes.
6. Can I use gluten-free flour?
Yes, substitute with a 1:1 gluten-free all-purpose flour blend.
7. Can I make these dairy-free?
Use dairy-free butter and chocolate to make the recipe suitable for a dairy-free diet.
8. What type of cocoa powder should I use?
Natural unsweetened cocoa powder works best, but Dutch-processed cocoa can be used for a deeper chocolate flavor.
9. Why did my cookies spread too much?
Ensure the dough is properly chilled and measure the ingredients accurately, particularly the butter and flour.
10. What’s the best way to serve these cookies?
Serve them warm with a scoop of vanilla ice cream for the ultimate indulgence.
Conclusion
Chocolate lava brownie cookies are the ultimate dessert for chocolate lovers. With their gooey centers and rich brownie-like texture, these cookies are a decadent treat that’s surprisingly easy to make. Whether you’re baking for a special occasion or just because, this recipe is sure to impress. Try it today and savor the molten chocolate goodness!
Print
Chocolate Lava Brownie Cookies
- Prep Time: 15 minutes (+1 hour chilling)
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 12 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
Chocolate Lava Brownie Cookies are rich, fudgy, and irresistibly decadent. With gooey molten centers and a crackly brownie-like crust, these cookies are the ultimate indulgence for chocolate lovers.
Ingredients
For the Cookie Dough:
- 1 cup (170g) semi-sweet chocolate chips
- 1/2 cup (115g) unsalted butter
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Filling:
- 1/2 cup (90g) semi-sweet or dark chocolate chips
Instructions
- Melt the Chocolate and Butter:
- In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 20-second intervals, stirring between each, until smooth and fully melted. Let cool slightly.
- Prepare the Wet Ingredients:
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until smooth and creamy.
- Combine the Wet and Dry Ingredients:
- Slowly stir the melted chocolate mixture into the sugar and egg mixture until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Chill the Dough:
- Cover the dough with plastic wrap and refrigerate for at least 1 hour, or until firm enough to handle.
- Shape the Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop about 2 tablespoons of dough for each cookie and flatten slightly in your palm. Place a few chocolate chips in the center, then fold the dough around the chips to form a ball. Make sure the chocolate is fully enclosed.
- Bake:
- Place the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the tops are crackly. The centers should still look slightly underdone.
- Cool and Serve:
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm to enjoy the gooey chocolate center.
Notes
- For an extra molten center, freeze the chocolate chips for the filling before wrapping them in dough.
- These cookies are best served warm but can be reheated in the microwave for 10-15 seconds to restore their gooey centers.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.