Description
These decadent Chocolate Lava Cookies feature a chewy cocoa cookie exterior with a molten semi-sweet chocolate ganache center. Finished with a dusting of powdered sugar, they offer a delightful contrast of textures and rich chocolate flavor perfect for satisfying any sweet tooth.
Ingredients
Chocolate Ganache
- 1 cup (200 g) semi-sweet chocolate chips
- 1/2 cup (120 ml) heavy whipping cream
Chocolate Cookies
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) Dutch process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 1/2 tsp vanilla extract
- Powdered sugar, for dusting on top
Instructions
- Prepare the Chocolate Ganache: Line a small baking sheet with parchment paper. Place 1 cup (200 g) of semi-sweet chocolate chips into a small bowl. Heat 1/2 cup (120 ml) heavy whipping cream until just about boiling, either in the microwave or on the stove. Pour the hot cream over the chocolate chips and let it sit for one minute before stirring until smooth. Chill the ganache in the refrigerator for 10-15 minutes until it becomes firm enough to scoop.
- Form Ganache Balls: Using a small cookie scoop, portion the ganache into 17 equal balls onto the parchment-lined baking sheet. Freeze these ganache balls until they are very firm.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, combine 1 1/2 cups (188 g) all-purpose flour, 1/2 cup (40 g) Dutch process cocoa powder, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
- Cream Butter and Sugars: In a large bowl, beat 3/4 cup (168 g) unsalted butter (softened), 3/4 cup (165 g) packed light brown sugar, and 1/4 cup (50 g) granulated sugar together using an electric hand mixer on high speed for about 2 minutes until fluffy and well combined.
- Add Egg Yolks and Vanilla: Mix in 2 room temperature egg yolks and 1 1/2 teaspoons vanilla extract on medium speed for one minute until the mixture is pale and fluffy.
- Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined into a cookie dough.
- Assemble Cookies: Divide the dough into 17 equal portions using a 2-tablespoon cookie scoop. Roll each portion into a ball and slightly flatten it. Place a frozen ganache ball in the center, then wrap the cookie dough around it completely, rolling to seal and form a smooth ball.
- Bake: Arrange the cookies on the prepared baking sheets, about 6 per sheet. Bake in the preheated oven for 10-11 minutes, until the cookies are set but still soft.
- Cool and Serve: Let the cookies cool for 10 minutes on the baking sheet. Transfer them to a wire rack to cool further for about 5 minutes or until cool enough to handle. Dust with powdered sugar before serving.
Notes
- Use room temperature egg yolks to ensure proper mixing and texture.
- Ensure ganache balls are fully frozen before wrapping with cookie dough to prevent melting during shaping.
- Do not overbake; cookies should remain soft with a gooey center.
- You can substitute semi-sweet chocolate chips with dark chocolate if you prefer a more intense chocolate flavor.
- For easier cleanup, use parchment paper on baking sheets.
