Description
Delight in these decadent Chocolate Lava Brownie Cookies that combine the fudgy richness of brownies with the molten surprise of a gooey chocolate center. Perfectly baked to have a set edge and soft center, these cookies feature a luscious chocolate truffle hidden inside, offering an irresistible warm lava flow with every bite. Ideal for chocolate lovers seeking a unique dessert treat.
Ingredients
Scale
Chocolate Mixture
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter
Wet Ingredients
- 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
Fillings and Toppings
- 12–14 chocolate truffles or chocolate squares (for lava center)
- Optional sea salt for topping
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt the semi-sweet chocolate chips and unsalted butter together in 30-second intervals, stirring well after each session until fully smooth. Let the mixture cool slightly so it doesn’t cook the eggs in the next steps.
- Mix Wet Ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is well combined and slightly frothy.
- Combine Chocolate with Wet Mixture: Add the cooled melted chocolate and butter mixture into the wet ingredients and mix thoroughly until you achieve a smooth, uniform batter.
- Sift and Add Dry Ingredients: In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure even distribution. Gradually fold these dry ingredients into the wet chocolate mixture until a thick, cohesive dough forms.
- Chill the Dough: Cover the dough and refrigerate it for 30 minutes to make it easier to handle and help prevent spreading during baking.
- Shape Cookies with Lava Center: Scoop about 2 tablespoons of dough and flatten it slightly in your palm. Place a chocolate truffle or square in the center, then carefully wrap the dough around it, ensuring the chocolate is fully sealed inside. Roll the dough into a ball and place it on the prepared baking sheet. Repeat for all cookies, spacing each about 2 inches apart.
- Bake: Bake in the preheated oven for 9–11 minutes, just until the edges are set but the centers remain slightly soft. Do not overbake to keep the lava center gooey.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool further. Optionally, sprinkle with a pinch of sea salt while still warm to enhance the chocolate flavor.
Notes
- To achieve a gooey lava center, avoid overbaking the cookies; the centers should remain slightly soft.
- For variety, substitute the chocolate truffles with filled chocolates such as caramel or hazelnut for a different flavor surprise.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate and gently reheat to maintain a melty center.
