Description
Decadent chocolate cookies with a molten chocolate lava center. A rich and gooey treat perfect for chocolate lovers!
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, cut into cubes
- 4 ounces bittersweet chocolate, chopped (at least 70% cacao)
- 2 large egg yolks
- 2 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, but highly recommended!)
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- In a heatproof bowl set over a saucepan of simmering water (double boiler), combine the butter and chopped bittersweet chocolate. Make sure the bottom of the bowl doesn’t touch the water. Stir frequently until the butter and chocolate are completely melted and smooth. Remove from heat.
- In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until slightly pale and thickened. This usually takes about 1-2 minutes of vigorous whisking.
- Slowly drizzle a small amount of the melted chocolate mixture into the egg yolk mixture while whisking constantly. This process is called tempering and prevents the egg yolks from scrambling when added to the hot chocolate. Continue adding the chocolate mixture in a slow, steady stream until fully incorporated.
- Pour the chocolate mixture into silicone molds. I like to use mini muffin tins or small silicone ice cube trays. This makes it easy to pop them out later. Fill each mold almost to the top.
- Place the molds in the freezer for at least 2 hours, or preferably overnight. The lava centers need to be completely frozen solid for easy handling.
- In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
- Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and almond extract (if using). The almond extract really enhances the chocolate flavor, so I highly recommend it!
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed throughout the dough.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies.
- Stir in the semi-sweet chocolate chips until evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This will help prevent the cookies from spreading too much during baking. You can chill it for longer, even overnight, if you prefer.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop out about 2 tablespoons of cookie dough. Flatten the dough slightly into a disc shape in the palm of your hand.
- Remove the frozen chocolate lava centers from the molds. Place one frozen lava center in the middle of the flattened cookie dough disc.
- Gently wrap the cookie dough around the frozen lava center, completely sealing it in. Make sure there are no cracks or openings, or the lava center will leak out during baking. Roll the dough into a smooth ball.
- Place the cookie dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges of the cookies are set but the centers are still slightly soft. Be careful not to overbake, as you want the lava center to remain molten.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. However, they are best enjoyed warm, when the lava center is still gooey and molten.
Notes
- Don’t Overbake: The key to a perfect lava cake cookie is to not overbake them. The edges should be set, but the center should still be soft. If you overbake them, the lava center will be cooked through and won’t be as gooey.
- Freeze the Lava Centers Well: Make sure the lava centers are completely frozen solid before wrapping them in the cookie dough. This will make them easier to handle and prevent them from melting too quickly during baking.
- Use High-Quality Chocolate: The quality of the chocolate you use will greatly affect the flavor of the cookies. Use a good-quality bittersweet chocolate for the lava centers and semi-sweet chocolate chips for the dough.
- Chill the Dough: Chilling the dough is important for preventing the cookies from spreading too much during baking. It also allows the flavors to meld together.
- Make Ahead: You can make the cookie dough and lava centers ahead of time and store them in the refrigerator or freezer until you’re ready to bake.
- Serving Suggestions: These cookies are delicious on their own, but you can also serve them with a scoop of vanilla ice cream, a dusting of powdered sugar, or a drizzle of chocolate sauce.
- Prep Time: 45 minutes
- Cook Time: 12 minutes