Description
These decadent Chocolate Lava Cookies feature a rich, melty chocolate ganache center encased in a soft, cocoa-infused cookie dough, delivering the perfect molten lava cake experience in cookie form. Perfect for chocolate lovers craving a gooey, indulgent treat with a crisp outer layer.
Ingredients
Ganache
- 6 oz semisweet chocolate bar, finely chopped
- ⅔ cup heavy cream
Cookie Dough
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- ½ cup light brown sugar, firmly packed
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3 ⅓ cups cake flour
- ½ cup dark cocoa powder
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
Topping
- Powdered sugar for dusting
Instructions
- Prepare the ganache: Place the chopped semisweet chocolate in a medium heat-proof bowl. Heat heavy cream in a small saucepan over medium-low heat until it begins to steam, then pour it evenly over the chocolate. Cover the bowl with foil and let it sit undisturbed for 5 minutes. Whisk the mixture until smooth and let it cool until solidified, placing it in the refrigerator to speed up the process.
- Make the cookie dough: In a large mixing bowl, beat the softened butter with granulated and brown sugars using an electric mixer until the mixture is light and fluffy. Add the egg, egg yolk, and vanilla extract, and mix until fully incorporated. In a separate bowl, whisk together cake flour, dark cocoa powder, cornstarch, baking powder, baking soda, and salt. Gradually stir the dry ingredients into the wet ingredients until just combined. Cover the dough with plastic wrap and refrigerate for 30 minutes to chill and firm up.
- Form ganache balls: Once the ganache has solidified, scoop tablespoon-sized portions and roll them into balls. Place them on a wax paper-lined cookie sheet and freeze until firm.
- Assemble cookies: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. Take ¼ cup portions of dough and roll each into a smooth ball. Using your thumbs, gently press a shallow crater into the center of each dough ball, careful not to go too deep to avoid leakage. Place a frozen ganache ball into each crater, fold the dough over to completely encase the ganache, and roll gently to seal and form a smooth ball. Repeat with remaining dough and ganache balls.
- Bake: Arrange the assembled cookies on the prepared baking sheets, spacing them at least 2 inches apart. Bake in the center rack of the oven for 13 minutes until the edges are set but the center remains soft.
- Shape and finish: Optionally, within one minute of removing the cookies from the oven, gently press down the tops using the bottom of a large flat measuring cup to create a lava cake appearance. Be careful not to press too hard to prevent ganache leakage. Allow cookies to cool on the baking tray.
- Serve: Once cooled, dust the cookies with powdered sugar and serve immediately to enjoy the molten chocolate center.
Notes
- Use cake flour to achieve a tender, soft cookie texture; all-purpose flour can be substituted but texture may differ.
- Dark cocoa powder intensifies the chocolate flavor; ensure it is unsweetened for best results.
- Chilling the dough is essential to prevent spreading and to properly encapsulate the ganache.
- Freezing the ganache balls helps maintain the molten center during baking.
- Pressing the cookies after baking gives the characteristic lava cake look but is optional.
- Prep Time: 40 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American