Chocolate Lava Cookies
These delicious chocolate lava cookies are chewy chocolate cookies, stuffed with molten chocolate ganache filling and sprinkled with powdered sugar.
Ingredients
For the Chocolate Ganache
- 1 cup (200 g) semi-sweet chocolate chips
- ½ cup (120 ml) heavy whipping cream
For the Chocolate Cookies
- 1 ½ cups (188 g) all-purpose flour, spooned and leveled
- ½ cup (40 g) Dutch process cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 ½ teaspoon vanilla
- powdered sugar, for dusting on top
Instructions
For the Chocolate Ganache
- Line a small baking sheet with parchment paper.
- Add the chocolate chips to a small bowl.1 cup (200 g) semi-sweet chocolate chips
- Heat the heavy cream in the microwave, or on the stove, until just about boiling.½ cup (120 ml) heavy whipping cream
- Pour the heavy cream over the chocolate chips and let it sit for 1 minute. Stir to combine the cream and melted chocolate together.
- Chill the ganache in the fridge for 10-15 minutes until it is scoopable. (See photo in blog post.)
- Scoop the chocolate ganache into 17 portions, using a small cookie scoop, onto the baking sheet. Freeze the ganache balls until they are frozen and very firm.
For the Chocolate Cookies
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, combine flour, cocoa powder, baking powder and salt. Then set aside the flour mixture.1 ½ cups (188 g) all-purpose flour, spooned and leveled , ½ cup (40 g) Dutch process cocoa powder , ½ teaspoon salt, ½ teaspoon baking powder
- In a large bowl cream the softened butter, brown sugar and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)¾ cup (168 g) unsalted butter, softened, ¾ cup (165 g) light brown sugar, packed, ¼ cup (50 g) granulated white sugar
- Add in the egg yolks and vanilla to the butter mixture and mix for one minute on medium speed until pale and fluffy.2 egg yolks, at room temperature, 1 ½ teaspoon vanilla
- Add in the dry ingredients and combine on low speed.
- Scoop the dough into 17 portions with a large, 2 tablespoon cookie scoop, then roll into balls. Slightly flatten out each, then place a frozen ganache ball in the center. Then close the ganache ball in with the cookie dough and roll into a ball again. Make sure the ganache is completely covered in cookie dough.
- Transfer the formed cookie dough to a prepared baking. Bake 6 cookies at a time for 10-11 minutes.
- Let the cookies cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool for 5 minutes, or until cool enough to handle. Sprinkle with powdered sugar and serve!
Tried this recipe?Let us know how it was!