Description
Decadent Chocolate Lava Cookies featuring a rich, gooey chocolate ganache center encased in a soft and tender cocoa cookie. Perfectly balanced with espresso powder to enhance the chocolate flavor, these cookies combine creamy ganache and a delicate crumb for an indulgent treat.
Ingredients
Scale
Ganache
- 4 oz dark or semi-sweet chocolate (high quality baking chocolate or chocolate chips)
- ½ cup heavy whipping cream
Cookies
- 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 Ganache: Chop the chocolate into very small pieces. Warm the heavy cream in the microwave in 20 second increments until hot but not boiling (about 40-50 seconds). Pour the hot cream over the chocolate and let it sit for a few minutes. Stir until smooth and fully melted. If needed, microwave for an additional 5 seconds and stir again.
- Chill Ganache: Refrigerate the ganache for 20-30 minutes until it firms up enough to scoop.
- Form Ganache Balls: Spoon about 24 small dollops (approx. 1 tsp each) onto a parchment-lined pan. Freeze for 30 minutes until set firm. Optionally, roll into balls once firm.
- Prepare Dry Ingredients: Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour, espresso powder, cocoa powder, sea salt, baking soda, and baking powder.
- Cream Butter and Sugars: In a separate bowl or stand mixer, beat butter, white sugar, and brown sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add eggs and vanilla extract, beating until incorporated.
- Combine Dough: Gradually add the dry ingredient mixture one-third at a time to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Shape Cookies: Scoop about 2 tablespoons of dough and roll into balls. Press a cavity into the center of each ball with your thumb. Place a frozen ganache ball into the indentation and cover completely with cookie dough, sealing the edges.
- Arrange on Baking Sheet: Place the filled cookie dough balls on a parchment-lined baking pan, spacing them evenly.
- Bake: Bake for 8-11 minutes until the edges are set and the tops appear slightly puffy but not wet. The centers should remain soft to create the molten lava effect.
- Shape and Cool: Optional: Use a biscuit or cookie cutter to gently reshape warm cookies into even circles for a polished look. Cool on the pan for a few minutes before transferring to a wire rack to cool completely.
- Serve: Once cooled, dust with powdered sugar for an elegant molten lava cake appearance and enjoy.
Notes
- Use high quality dark or semi-sweet baking chocolate for best ganache texture and flavor.
- Room temperature eggs and butter ensure better creaming and dough consistency.
- The espresso powder enhances the chocolate flavor without making the cookies taste like coffee.
- Freezing the ganache before inserting prevents melting during baking and helps maintain the molten center.
- Pressing a thumb indentation creates the perfect pocket to hold the ganache center.
- Be careful not to over-bake; cookies should be just set on the edges for the gooey lava interior.
- Recipe yields about 24 cookies depending on size.
- Powdered sugar topping is optional but adds a lovely presentation.
- Doulbe the recipe quantities as needed to make larger batches.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
