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These irresistible chocolate lava cookies are a simple treat for chocolate lovers! A fun twist on everyone’s favorite chocolate cake in a no chill cookie! Cookie dough is stuffed with a chilled chocolate ganache that when baked, melts into a creamy, rich chocolate center that will add flavor and texture to these cookies that will wow everyone!
Chocolate lava cake is always an experience of all the rich chocolate goodness, but now you can enjoy it in these fudgy chocolate lava cookies that are all the chocolate in every bite!
Try these other favorite cookie recipes: Cosmic Brownie Cookies, Brownie Crinkle Cookies, Peppermint Mocha Cookies, or these Brownie Mix Cookies. Also try these Frosted Sugar Cookie Bars for something a bit different from just a cookie!
Why We Love These Chocolate LAva Cookies
I have recently been on a big chocolate cookie kick–over the holidays, I posted 6 new chocolate cookie recipes–obsessed?! Yep!
These gooey chocolate lava cookies didn’t make it in time, however, could this be the cookie of Valentine’s Day this year?!
These chocolate lava cookies:
- are so rich and fudgy with a warm gooey chocolate ganache center
- require a few extra steps compared to other cookies, but are still very simple to make
- are a chocolate lover’s DREAM cookie recipe
- are freezer friendly!
Can’t wait til you try these!
Ingredient Notes
See full list of ingredients below in recipe card with exact measurements.
- For best results, use dutch processed cocoa powder versus regular cocoa powder. The acidity in each is different so the texture and color of the cookies will be different if you use regular cocoa powder. The dutch processed cocoa powder with the recipe’s amount of baking soda and powder brings about a chewy, fudgy, dense cookie. If all you have is regular cocoa powder you can still make these cookies, but just note they won’t look quite the same.
- Espresso powder is an optional ingredient but it is a game changer in any chocolate baked good to increase the intensity of the chocolate flavor so I strongly suggest that you don’t omit it if possible!
- Use a high quality chocolate for best results when making the ganache centers. I really like Ghiradelli for this and the baking chocolate is pretty well-priced when it goes on sale.
Ways To Vary This Recipe
- vary the ganache center–use dark chocolate, milk chocolate etc. You can also add nutella instead if preferred!
- sprinkle a bit of flakey sea salt over top
- add a touch of almond extract to the cookie dough to vary the flavor a bit
Step-By-Step Instructions
Step 1: Make the ganache: Chop the chocolate into very small pieces and place in a small bowl. Warm the heavy cream up in the microwave in 20 second increments until hot, but not boiling. Approx. 50-60 seconds is a good call. Pour the cream over the chocolate and allow it to sit for a few minutes.
Step 2: Stir it until the chocolate is melted and its smooth. If your chocolate won’t completely melt, pop it in the microwave for another 5ish seconds and then stir. Chill the mixture for about 20-30 minutes or so to allow it to set enough that you can scoop
Step 3: Spoon about 24 equal small dollops (approx. 1 tsp ganache) onto a parchment lined baking pan. Freeze for about 30 minutes to allow them to really set well. You can roll them into nice balls if preferred once they are set enough in the freezer but it doesn’t have to be perfect.
Step 4: Once the ganache sets up,Add the flour, espresso powder, cocoa powder, salt, baking soda and baking powder to a medium bowl and whisk to combine. In a separate bowl, or in the bowl of a stand mixer, beat the butter, brown sugar and regular sugar until light and fluffy (this should take about 3-4 minutes). Add the eggs and vanilla extract and beat until incorporated.
Step 5: Add the eggs and vanilla extract and beat until incorporated.
Step 6: Add the 1/3 of the flour mixture at a time and beat on low speed until mixed in. Make sure not to over mix at this time.
Step 7: The dough may be a bit sticky but should not need to be chilled. Use a 2 Tbsp cookie scoop to scoop cookie dough and roll into balls.
Step 8: Press with thumb into the center to make a cavity to fit a ganache piece and place it inside. Cover the ganache completely with the cookie dough. Arrange on a parchment lined pan.
Step 9: Bake cookies for about 8-11 minutes or until the edges are set and the top is a bit puffy but not wet.
Step 10: Remove the cookies from the oven and use a biscuit cutter or cookie cutter to scoot the cookies into nice even circles–totally optional but makes them so pretty! Cool for several minutes before transferring to a wire rack to finish cooling. Once cooled, sift some powdered sugar over top for a molten lava cake look. (you could drizzle a bit of white or regular chocolate
Recipe Tips
Room temperature butter is not as soft as some people think it is. It will still hold it’s shape well and make just a small imprint when pressed. It will be about 65°F-67°F–I leave mine out for about an hour or so. Making sure the butter isn’t overly warm is imperative to the right texture in these cookies.
Make sure to get the chocolate ganache into the center of the cookie dough. The ganache can settle a bit into the cookie dough so if you don’t get it close to center when rolling the balls, it will leak out the bottom onto the pan. Not the worst thing, but it gets messy!
Even after cooling, the centers should stay soft and have a noticeable difference in texture, but you can pop these in the microwave for about 5-10 seconds to melt the center before eating and have a nice warm cookie. Served with vanilla ice cream is aaaaamazing too!
Storage
Store these cookies in an airtight container in a single layer or with parchment or wax paper separating layers. Store at room temperature for about 3-4 days.
To freeze, allow them to cool and set completely. Place in freezer safe container, again with something in between each layer. Freeze for up to 3 months.
Other Cookie Recipes
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Chocolate Lava Cookies
Ingredients
Ganache Filling
- 4 oz dark or semi-sweet chocolate , high quality baking chocolate works best, but chocolate chips can work
- ½ cup heavy whipping cream
Cookies
- 2 cups plus 2 Tbsp flour (270 g)**see notes doubling recipe!
- ½ cup plus 2 Tbsp dutch processed cocoa powder (67g)
- ½ – 1 tsp espresso powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp sea salt
- 1 cup salted butter (227g), room temperature*
- 1 cup white sugar (200g)
- ½ cup light brown sugar (110g)
- 2 large eggs, room temperature
- 1½ tsp vanilla extract
- powdered sugar, optional
Instructions
- Make the ganache: Chop the chocolate into very small pieces and place in a small bowl. Warm the heavy cream up in the microwave in 20 second increments until hot, but not boiling. Approx. 40-50 seconds worked for me.
- Pour the cream over the chocolate and allow it to sit for a few minutes and then stir it until the chocolate is melted and its smooth. If your chocolate won’t completely melt, pop it in the microwave for another 5ish seconds and then stir.
- Chill the mixture for about 20-30 minutes or so to allow it to set enough that you can scoop
- When it is set, spoon about 24 equal small dollops (approx. 1 tsp ganache) onto a parchment lined baking pan. Freeze for about 30 minutes to allow them to really set well. You can roll them into nice balls if preferred once they are set enough in the freezer but it doesn’t have to be perfect.
- Prepare the cookies: Preheat the oven to 350°F. Add the flour, espresso powder, cocoa powder, salt, baking soda and baking powder to a medium bowl and whisk to combine.
- In a separate bowl, or in the bowl of a stand mixer, beat the butter, brown sugar and regular sugar on medium-high until light and fluffy (this should take about 3-4 minutes). Add the eggs and vanilla extract and beat until incorporated.
- Add the 1/3 of the flour mixture at a time and beat on low speed until mixed in. Make sure not to over mix at this time.
- Scoop approx. 2 Tbsp cookie cookie dough and roll into balls. Press with thumb into the center to make a cavity to fit a ganache piece and place it inside. Cover the ganache completely with the cookie dough. Arrange on a parchment lined pan.
- Bake cookies for about 8-11 minutes or until the edges are set and the top is a bit puffy but not wet.
- Remove the cookies from the oven and use a biscuit cutter or cookie cutter to scoot the cookies into nice even circles–totally optional but makes them so pretty! Cool for several minutes before transferring to a wire rack to finish cooling. Once cooled, sift some powdered sugar over top for a molten lava cake look.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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