Description
These Chocolate Lava Cake Cookies have a soft, fudgy exterior with a gooey molten chocolate center—just like a lava cake but in cookie form! Perfect for chocolate lovers, special occasions, or an indulgent treat, these cookies are rich, decadent, and irresistibly delicious. 🍫✨
Ingredients
Scale
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For the Lava Center:
- 4 oz semi-sweet or dark chocolate (broken into small squares or chunks)
For Topping (Optional):
- Powdered sugar (for dusting)
- Vanilla ice cream or whipped cream (for serving)
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Step 2: Chill the Dough
- Cover the dough and refrigerate for 30 minutes. (This makes it easier to handle.)
Step 3: Stuff with Chocolate & Shape
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1.5 tablespoons of dough, flatten it slightly, and place a piece of chocolate in the center.
- Wrap the dough around the chocolate, sealing it completely. Roll into a ball.
- Place on the baking sheet, spaced 2 inches apart.
Step 4: Bake the Cookies
- Bake for 9-11 minutes, until the edges are set but the center is still slightly soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Step 5: Serve & Enjoy
- Dust with powdered sugar for a bakery-style touch.
- Serve warm for the best gooey lava effect!
- Pair with vanilla ice cream or whipped cream for extra indulgence.
Notes
- Extra Gooey Center: Use truffle chocolates or frozen chocolate ganache for an even more molten effect.
- Make-Ahead: Dough can be refrigerated for up to 2 days or frozen for up to 2 months.
- Storage: Store in an airtight container at room temperature for 3-4 days.