Description
Indulge in these decadent Chocolate Lava Brownie Cookies that combine the gooey molten center of a lava cake with the rich, fudgy texture of a brownie in a convenient cookie form. Perfectly baked with semi-sweet chocolate chips and a surprise molten core, these cookies are a chocolate lover’s dream come true.
Ingredients
Scale
Chocolate Mixture
- 1/2 cup unsalted butter
- 1 1/2 cups semi-sweet chocolate chips (divided)
Wet Ingredients
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Filling
- 12 chocolate truffles or chocolate chunks (for the molten center)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Melt Butter and Chocolate: In a microwave-safe bowl, combine the butter and 1 cup of semi-sweet chocolate chips. Heat in 30-second intervals, stirring after each until the mixture is smooth and fully melted. Allow it to cool slightly before use.
- Mix Wet Ingredients: In a separate large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, and vanilla extract. Whisk for about 2 minutes until the mixture is thick and pale, indicating proper aeration.
- Combine Chocolate with Wet Mixture: Slowly add the melted chocolate and butter mixture into the wet ingredients, stirring gently to combine without deflating the mixture.
- Prepare Dry Ingredients: In a small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure even distribution of leavening and flavor.
- Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet chocolate mixture until just combined, being careful not to over-mix to maintain a tender texture.
- Fold in Remaining Chocolate Chips: Add the remaining 1/2 cup semi-sweet chocolate chips and gently fold them into the batter for pockets of melted chocolate in the cookies.
- Form Cookies with Molten Center: Scoop about 2 tablespoons of dough and flatten it slightly in your hand. Place a chocolate truffle or chunk in the center, then cover it with an additional tablespoon of dough. Shape it into a ball, carefully sealing the edges to enclose the molten center completely.
- Arrange on Baking Sheet: Place the cookie balls onto the prepared baking sheet with about 2 inches of space between each to allow for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 10–12 minutes, watching for the edges to set while keeping the centers soft to achieve the perfect gooey lava texture.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes to allow them to set slightly before transferring them to a wire rack. Serve warm to enjoy the molten chocolate center at its best.
Notes
- For a richer chocolate flavor, substitute with dark chocolate chips.
- If the dough is too sticky to handle, chill it in the refrigerator for 30 minutes before shaping.
- Best served warm to enjoy the gooey molten center, but leftover cookies can be reheated in the microwave for about 10 seconds.
