Description
Indulge in these decadent Chocolate Lava Cookies featuring a rich, gooey ganache center encased in a tender, fudgy chocolate cookie. Perfect for chocoholics and special occasions, these cookies combine the deep flavors of cocoa and espresso powder with a luscious molten chocolate surprise inside.
Ingredients
Scale
Ganache
- 4 oz dark or semi-sweet chocolate (high quality baking chocolate or chips)
- ½ cup heavy whipping cream
Cookies
- 2 cups plus 2 Tbsp all-purpose flour (270 g)
- ½ cup plus 2 Tbsp Dutch processed cocoa powder (67 g)
- ½ – 1 tsp espresso powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp sea salt
- 1 cup salted butter (227 g), room temperature
- 1 cup white sugar (200 g)
- ½ cup light brown sugar (110 g)
- 2 large eggs, room temperature
- 1½ tsp vanilla extract
- Powdered sugar (optional, for dusting)
Instructions
- Make the ganache: Chop the chocolate into very small pieces and place in a small bowl. Warm the heavy cream in the microwave in 20 second increments until hot but not boiling (about 40-50 seconds).
- Combine ganache ingredients: Pour the hot cream over the chopped chocolate and let sit a few minutes. Stir until smooth and chocolate is fully melted. If needed, microwave an additional 5 seconds and stir again.
- Chill ganache: Refrigerate the ganache for 20-30 minutes until it firms enough to scoop.
- Portion ganache: Spoon 24 small dollops (~1 tsp each) of ganache onto a parchment-lined baking sheet. Freeze for 30 minutes until firm. You may roll into balls once chilled.
- Preheat oven & prepare dry ingredients: Preheat oven to 350°F (175°C). Whisk together the flour, espresso powder, cocoa powder, baking soda, baking powder, and sea salt in a medium bowl.
- Cream butter and sugars: In a stand mixer or large bowl, beat the butter with white and brown sugars on medium-high speed for 3-4 minutes until light and fluffy.
- Add eggs and vanilla: Beat in the eggs and vanilla extract until well incorporated.
- Incorporate dry ingredients: Add the flour mixture in thirds, mixing on low speed after each addition. Do not overmix.
- Assemble cookies: Scoop 2 tablespoons of cookie dough and roll into balls. Press thumb to create a cavity, place a frozen ganache dollop inside, then cover completely with dough. Place on parchment-lined baking sheets.
- Bake: Bake cookies for 8-11 minutes or until edges are set and tops are slightly puffy but not wet.
- Shape and cool: Remove from oven and optionally use a biscuit or cookie cutter to shape cookies for a uniform look. Let cookies cool on the pan for several minutes before transferring to a wire rack.
- Optional garnish: Once cooled, dust cookies with powdered sugar to mimic molten lava cake appearance and serve.
Notes
- To double the recipe, double all ingredients accordingly.
- Ensure eggs and butter are at room temperature for best mixing results.
- Using Dutch processed cocoa powder enhances the chocolate flavor.
- Chilling the ganache and cookie dough helps maintain the molten center shape during baking.
- Storing baked cookies in an airtight container keeps them fresh for several days.
