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
- 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.