Chewy Chocolate Lava Cookies Recipe
Chewy chocolate lava cookies are indulgent, bite-sized desserts with a soft, fudgy cookie exterior and a gooey, molten chocolate ganache center. Perfect for parties or a decadent treat!
Ingredients
For the Ganache Center
- 4 oz semi-sweet chocolate chopped (or dark chocolate)
- ¼ cup heavy cream or coconut cream for dairy-free
For the Cookie Dough
- ½ cup unsalted butter softened (or vegan butter)
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg or flax egg: 1 tbsp flaxseed meal + 3 tbsp water
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour or gluten-free 1:1 baking flour
- ⅓ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup semi-sweet chocolate chips optional
Instructions
- Make ganache: Heat cream until simmering, pour over chopped chocolate, stir until smooth, chill for 20 minutes, scoop into 10 balls, and freeze for 10 minutes.
- Preheat oven: Set to 350°F (175°C). Line a baking sheet with parchment.
- Make dough: Cream butter and sugars. Add egg and vanilla. Whisk flour, cocoa, baking soda, and salt, then combine with wet ingredients. Fold in chocolate chips if using.
- Assemble: Flatten 2 tbsp dough, wrap around a ganache ball, roll into a ball, and place on the baking sheet, 2 inches apart.
- Bake: Bake 10-12 minutes until edges are set. Cool on the sheet for 5 minutes, then transfer to a rack.
- Serve: Serve warm with ice cream or powdered sugar.
Notes
- Storage: Store in an airtight container for 3 days or freeze for 3 months.
- Gluten-Free: Use 1:1 gluten-free flour.
- Vegan: Use vegan butter, coconut cream, and flax egg.
- Tip: Don’t overbake to keep the center gooey.
- Serving: Reheat in the oven (325°F for 5-7 minutes) for a molten center.