Description
Delight in these decadent Chocolate Lava Cookies featuring a rich, molten chocolate ganache center encased in a soft, fudgy cookie exterior. Perfectly balanced with deep cocoa flavors and a hint of espresso powder, these cookies offer an indulgent treat that melts in your mouth. The recipe includes a homemade ganache filling that is chilled and frozen before being enclosed in luscious chocolate dough and baked to perfection.
Ingredients
Scale
Ganache
- 4 oz dark or semi-sweet chocolate (high quality baking chocolate or chocolate chips)
- ½ cup heavy whipping cream
Cookie Dough
- 2 cups plus 2 Tbsp 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: Finely chop the dark or semi-sweet chocolate and place it in a small bowl. Warm the heavy whipping cream in the microwave in 20-second increments until hot but not boiling (approximately 40-50 seconds).
- Combine cream and chocolate: Pour the heated cream over the chopped chocolate and let sit for a few minutes. Stir gently until the chocolate is fully melted and smooth. If needed, microwave for an additional 5 seconds and stir again to fully melt.
- Chill the ganache: Place the ganache mixture in the refrigerator to chill for 20-30 minutes until it firms up enough to scoop.
- Freeze ganache portions: Scoop roughly 24 small dollops (about 1 teaspoon each) of the chilled ganache onto a parchment-lined baking sheet. Freeze for about 30 minutes to solidify. Optionally, shape into neat balls once firm.
- Prepare dry ingredients: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together flour, espresso powder, cocoa powder, baking soda, baking powder, and sea salt to combine thoroughly.
- Cream butter and sugars: In a separate bowl or stand mixer, beat the room temperature salted butter with white and brown sugars on medium-high speed until light and fluffy, about 3-4 minutes. Add eggs and vanilla extract, then continue beating until fully incorporated.
- Incorporate dry ingredients: Add the dry ingredient mixture in three portions to the wet batter, mixing on low speed just until combined after each addition. Avoid overmixing to keep the cookies tender.
- Assemble cookies: Scoop approximately 2 tablespoons of cookie dough and roll into balls. Create a cavity in the center of each dough ball with your thumb to fit one frozen ganache ball inside. Cover the ganache completely with cookie dough and seal well. Place assembled cookies on a parchment-lined baking sheet.
- Bake: Bake the cookies for 8-11 minutes until the edges are set and the tops appear slightly puffy but not wet.
- Shape and cool: (Optional) Immediately after baking, gently press cookies with a biscuit or cookie cutter to achieve uniform round shapes. Allow cookies to cool for several minutes on the pan before transferring to a wire rack to cool completely. Dust with powdered sugar for a molten lava cake effect before serving.
Notes
- For a stronger coffee flavor, use 1 tsp espresso powder, otherwise ½ tsp is sufficient.
- Use high-quality baking chocolate for the ganache to achieve the best flavor and texture.
- Make sure to chill and freeze ganache balls sufficiently before enclosing them in cookie dough to prevent leakage during baking.
- Room temperature ingredients (butter and eggs) ensure better mixing and texture.
- This recipe can be doubled; simply double all ingredient quantities as noted.
- Seal the ganache inside the dough carefully to avoid melting and leaking during baking.
