Description
Indulge in the rich, gooey delight of Chocolate Lava Brownie Cookies—soft, fudgy cookies encasing a molten chocolate center that oozes with every bite. Perfect for a decadent dessert or special treat, these cookies combine the lusciousness of brownie batter with the surprise of creamy chocolate truffles inside.
Ingredients
Scale
Chocolate Base
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Filling and Topping
- 12–14 chocolate truffles or chocolate squares (for lava center)
- Optional sea salt for topping
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt the semi-sweet chocolate chips with the unsalted butter by heating in 30-second intervals. Stir between each interval until smooth and fully combined. Allow to cool slightly.
- Mix Sugars and Eggs: In a separate bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until thoroughly blended and slightly fluffy.
- Combine Wet Ingredients: Add the melted chocolate and butter mixture to the sugar and egg blend, mixing until the batter becomes smooth and homogenous.
- Mix Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, and salt in another bowl to avoid lumps.
- Form Dough: Gradually fold the dry ingredients into the wet mixture until a thick, fudgy dough forms with no streaks of flour.
- Chill Dough: Refrigerate the dough for 30 minutes to firm it up, making it easier to handle and preventing excessive spreading during baking.
- Assemble Cookies: Scoop about 2 tablespoons of dough, flatten slightly, and place one chocolate truffle or square in the center. Fold the dough around the chocolate, sealing it completely to encase the lava center, then roll into a smooth ball.
- Arrange and Bake: Place the cookie balls spaced 2 inches apart on the prepared baking sheet. Bake for 9–11 minutes, until edges are set but the centers remain slightly soft for that molten texture.
- Cool and Finish: Allow the cookies to cool on the baking sheet for 5 minutes. Optionally, sprinkle with sea salt while still warm to enhance the chocolate flavor. Transfer to a wire rack to cool completely or serve warm for the best lava effect.
Notes
- For an optimal gooey lava center, avoid overbaking and watch closely near the end of baking time.
- Try using different filled chocolates such as caramel or hazelnut truffles for delicious variations.
- Store leftover cookies in an airtight container at room temperature for up to 3 days, or refrigerate and gently reheat to enjoy a melty center again.
