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Chocolate Lava Brownie Cookies

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  • Author: clara
  • 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

Units Scale

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

  1. 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.
  2. Prepare the Wet Ingredients:
    • In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until smooth and creamy.
  3. 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.
  4. Chill the Dough:
    • Cover the dough with plastic wrap and refrigerate for at least 1 hour, or until firm enough to handle.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://recipe.ukfinda.com/chocolate-lava-brownie-cookies.htm