Description
These Chocolate Lava Brownie Cookies combine the rich fudgy texture of brownies with the gooey molten center of chocolate lava cake. Soft and chewy on the outside, each cookie hides a warm chocolate chunk inside that melts deliciously while baking, making them an irresistible treat that’s perfect for satisfying any chocolate craving.
Ingredients
Scale
Cookies
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened Dutch-processed cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Filling
- 4 oz semi-sweet or dark chocolate bar, cut into chunks
Instructions
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, ensuring an airy base for the cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then stir in the vanilla extract until well combined to enhance the flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined to avoid overworking the dough.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up, which makes it easier to shape and helps control spreading during baking.
- Prepare Cookies: Scoop about 2 tablespoons of dough and flatten it slightly with your hands or a spoon.
- Add Chocolate Filling: Place a chunk of semi-sweet or dark chocolate in the center of the flattened dough round, then fold the edges over to fully enclose the chocolate.
- Shape Cookies: Roll the sealed dough into a smooth ball, ensuring the chocolate is completely encased, and place the balls spaced apart on a parchment-lined baking sheet.
- Bake: Bake the cookies in a preheated oven at 350°F (175°C) for 9 to 11 minutes, or until the edges are set but the centers remain soft to maintain that molten lava effect.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing them to set while preserving the gooey center.
Notes
- Refrigerating the dough is crucial for handling and helps cookies keep their shape while baking.
- Use good quality semi-sweet or dark chocolate for the filling for the best molten effect and taste.
- Do not overbake; the center should remain soft to achieve the lava effect inside the cookie.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
