Chocolate Lava Cookies

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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!

Prep Time20

Cook Time9

Chill Ganache1

Total Time1 45

Course: cookies, Dessert

Cuisine: American

Servings: cookies

Author: Lorie Yarro

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

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.

**If doubling or tripling this recipe, the grams will not automatically calculate this. Make sure to calculate this separately for each ingredient. I apologize for any inconvenience and hope to have a resolution for this soon.

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.

Nutrition