Description
Chocolate Lava Cookies combine the rich, fudgy texture of a classic cookie with a decadent molten chocolate center. These cookies feature a luscious dark chocolate ganache core that melts perfectly when baked, creating a delightful surprise in every bite. With a subtle hint of espresso powder enhancing the chocolate flavor, these cookies are an irresistible treat perfect for chocolate lovers looking for an elegant dessert.
Ingredients
Scale
Ganache
- 4 oz dark or semi-sweet chocolate, chopped (high quality baking chocolate recommended)
- ½ cup heavy whipping cream
Cookie Dough
- 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, about 40-50 seconds.
- Combine cream and chocolate: Pour the hot cream over the chopped chocolate and let sit for a few minutes. Stir until smooth and fully melted. If chocolate chunks remain, microwave for an additional 5 seconds and stir again.
- Chill ganache: Refrigerate the ganache for 20-30 minutes until firm enough to scoop.
- Shape ganache pieces: Spoon approximately 1 teaspoon-sized dollops (about 24) onto a parchment-lined baking sheet. Freeze for 30 minutes until set. Optionally, roll them into smooth balls once firm.
- Preheat oven and 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 extract, mixing until incorporated.
- Incorporate dry ingredients: Gradually add the flour mixture in thirds to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Form cookie dough balls and insert ganache: Scoop about 2 tablespoons of dough, roll into balls, and create a thumb-sized cavity in the center. Place a frozen ganache piece inside and fully cover it with dough. Arrange the stuffed dough balls on a parchment-lined baking sheet.
- Bake: Bake cookies for 8-11 minutes until edges are set and tops look puffy but not wet.
- Shape and cool: Remove cookies and optionally use a biscuit or cookie cutter to gently round the edges for a uniform appearance. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Optional finishing touch: Once cool, dust with powdered sugar for an elegant molten lava cake look.
Notes
- Use high-quality baking chocolate for the best ganache flavor and texture; chocolate chips can work but might alter consistency.
- Espresso powder intensifies the chocolate flavor without adding coffee taste; adjust between ½ to 1 tsp depending on preference.
- Allow the ganache to chill and freeze thoroughly to prevent melting out of the cookie during baking.
- Room temperature eggs and butter help achieve a light, fluffy cookie dough.
- For doubling the recipe, increase flour and cocoa powder proportionally as noted (2 cups plus 2 Tbsp flour and ½ cup plus 2 Tbsp cocoa powder).
- Optional powdered sugar dusting adds visual appeal and a subtle sweetness.
