These delicious chocolate lava cookies are chewy on the outside, filled with molten chocolate ganache in the center, and sprinkled with powdered sugar. They are the perfect indulgent treat for chocolate lovers, offering a rich and gooey surprise in every bite.

Why You’ll Love This Recipe

Rich and decadent – The gooey chocolate center makes these cookies irresistible.
Perfect for special occasions – Great for holidays, Valentine’s Day, or as a cozy dessert.
Easy to make – Simple ingredients and straightforward steps.
Customizable – Try different chocolate fillings or mix-ins for a unique twist.
Make-ahead friendly – You can prepare the dough in advance and bake when needed.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookies:

1 ½ cups all-purpose flour
½ cup Dutch-process cocoa powder
¾ cup light brown sugar, packed
¼ cup granulated white sugar
½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, melted
2 egg yolks
1 ½ tsp vanilla extract

For the Ganache Filling:

1 cup semi-sweet chocolate chips
½ cup heavy whipping cream

For Topping:

Powdered sugar (for dusting)

Directions

Prepare the Ganache Filling:

Heat the heavy whipping cream in a small saucepan over medium heat until just simmering (do not boil).
Pour the hot cream over the chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth.
Transfer the ganache to the refrigerator and let it chill for at least 30 minutes until it thickens.

Make the Cookie Dough:

In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a separate bowl, mix the melted butter, brown sugar, and granulated sugar until combined.
Add the egg yolks and vanilla extract to the wet mixture and mix well.
Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms.

Assemble the Cookies:

Scoop about 1 ½ tablespoons of cookie dough and flatten it in your palm.
Place a small spoonful of chilled ganache in the center, then wrap the dough around it to form a ball.
Place the stuffed cookie dough balls on a baking sheet lined with parchment paper.

Bake:

Preheat the oven to 350°F (175°C).
Bake the cookies for 10-12 minutes, until the edges are set but the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Serve:

Dust with powdered sugar and enjoy warm for the ultimate molten chocolate experience.

Servings and Timing

Servings: 17 cookies
Prep Time: 35 minutes (including ganache chilling time)
Cook Time: 10-12 minutes
Total Time: 55 minutes

Variations

Peanut Butter Lava Cookies – Swap the chocolate ganache for peanut butter mixed with a bit of powdered sugar.
Dark Chocolate Lovers’ Version – Use dark chocolate chips for an intense, rich flavor.
Mint Chocolate Lava Cookies – Add ½ teaspoon of peppermint extract to the ganache for a refreshing twist.
Salted Caramel Lava Cookies – Stuff the cookies with a caramel filling instead of ganache and sprinkle with flaky sea salt.

Storage/Reheating

Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing: Store unbaked cookie dough balls in the freezer for up to 2 months. Bake from frozen, adding an extra 2 minutes to the baking time.
Reheating: Warm cookies in the microwave for 10-15 seconds to restore the gooey chocolate center.

FAQs

Can I make the ganache in advance?

Yes! You can prepare the ganache a day ahead and store it in the fridge. Let it soften slightly before stuffing the cookies.

What type of chocolate works best for the filling?

Semi-sweet or dark chocolate chips work well, but you can also use a chocolate bar for a smoother filling.

Do I need to chill the cookie dough?

It’s not necessary, but chilling for 30 minutes can make the dough easier to handle and enhance the flavor.

Can I use regular cocoa powder instead of Dutch-process?

Yes, but Dutch-process cocoa gives a deeper chocolate flavor and darker color.

How do I keep the filling from leaking out?

Make sure to fully seal the dough around the ganache and avoid overfilling.

Can I make these cookies gluten-free?

Yes! Use a 1:1 gluten-free flour blend for a similar texture.

What can I use instead of egg yolks?

For an egg-free version, try ¼ cup of unsweetened applesauce or a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water).

How do I know when the cookies are done?

The edges should be set, but the centers will still look slightly soft. They will firm up as they cool.

Can I double the recipe?

Absolutely! Just make sure to chill the ganache longer if you’re making a larger batch.

How can I make them extra fudgy?

Use a high-quality chocolate for the ganache and slightly underbake the cookies for a gooier center.

Conclusion

Chocolate Lava Cookies are the perfect treat for any chocolate lover, combining a chewy cookie with a rich, molten center. Whether for a cozy night in or a special occasion, these cookies are sure to impress. Try them warm for the ultimate gooey indulgence!

Chocolate Lava Cookies

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Author: asma
Total Time: 10-12 minutes
Yield: 17 cookies 1x
Diet: Vegetarian

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Description

These Chocolate Lava Cookies are chewy, rich, and filled with a luscious molten chocolate ganache. Made with Dutch-process cocoa, brown sugar, and semi-sweet chocolate, they’re the ultimate treat for chocolate lovers. Sprinkled with powdered sugar, these cookies are perfect for special occasions or an indulgent dessert!

Instructions

1. Make the Ganache Filling:

In a heatproof bowl, add the semi-sweet chocolate chips.
Heat the heavy cream until steaming (but not boiling) and pour it over the chocolate.
Let sit for 1-2 minutes, then stir until smooth.
Refrigerate for about 30 minutes until firm enough to scoop.

2. Prepare the Cookie Dough:

In a mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Add egg yolks and vanilla extract, then mix until smooth.
Sift in the flour, cocoa powder, baking powder, and salt. Mix until a soft dough forms.

3. Assemble the Cookies:

Scoop about 1 ½ tablespoons of dough and flatten it in your palm.
Place a small scoop (about 1 teaspoon) of chilled ganache in the center.
Wrap the dough around the ganache, sealing the edges, and roll into a ball.
Repeat with the remaining dough and ganache.

4. Bake:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Place cookies 2 inches apart on the prepared sheet.
Bake for 10-12 minutes until set around the edges but slightly soft in the center.
Allow to cool for 5 minutes on the tray, then transfer to a wire rack.

5. Serve:

Dust with powdered sugar before serving.
Enjoy warm for the best gooey lava effect!

Notes

For extra gooey lava, slightly underbake the cookies and serve warm.
Chill the ganache for at least 30 minutes to make filling easier.
Make-ahead tip: Store unbaked cookie dough balls in the freezer for up to 2 months.

Prep Time: 25 minutes
chill time: 30 minutes
Cook Time: 10-12 minutes
Category: Desserts
Method: Baking
Cuisine: American