OUTRAGEOUS GOOEY Chocolate Fondant Cookies

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These Chocolate Fondant Cookies are every chocoholic's dream with incredibly rich, soft and fudgy centers that taste and feel just like chocolate lava cake baked into bite-sized portions. They are outrageous and unlike any other chocolate cookie thanks to their molten centers that ooze out while still warm. You can even warm them up slightly the next day after they're cooled to get the same effect. The inspiration for this recipe is the French dessert called "fondant" or "mi cuit" (half-cooked). The flavor is sweet and chocolaty with hints of vanilla and a hint of salt. Surprise your chocoholic friends with these fudgy brownie cookies and they will swoon. If you love this idea, check out my Flourless Brownie Cookies, and if you just want a few, try my Small Batch Flourless Brownie Cookies recipe.

chocolate fondant cookie cut in half showing molten fudgy center on baking sheet

WHY THIS RECIPE WORKS

Easy to make - fondant cookies are a cinch to make! The method is similar to making brownies with different ingredient proportions. You need just a handful of ingredients and less than minutes. You can also make them all by hand without a mixer.
Rich chocolate flavor - if you love chocolate then you are in for a treat. There's melted dark chocolate and cocoa powder in the cookie batter.
Gooey molten centers - the centers stay molten and gooey like little chocolate lava cakes.
Crisp crackly crust - I love the contrast of textures with the crisp shell and soft gooey interior.

fudgy molten brownie cookies on baking sheet

INGREDIENTS FOR CHOCOLATE FONDANT COOKIES

Dark chocolate - it's very important to use chocolate with between 60 and 70% cocoa solids. If you use semisweet chocolate, then these cookies will be too sweet.
Butter - you can use salted or unsalted in this recipe. If you use salted butter, then reduce the added salt by half.
Cocoa powder - cocoa serves to not only add more chocolate flavor, but it contributes some delicate structure to the cookies for a fudgier texture. You can use natural cocoa or Dutch process cocoa powder. I like this Dutch cocoa powder to give the cookies rich dark color, but natural cocoa imparts a lovely fruity flavor.
All-purpose flour - this recipe has less flour than traditional cookies, but a little more flour than I usually use in brownie cookies to help them set quickly without having to bake for too long. That is what helps ensure the center stays molten. I always use unbleached flour.
Eggs - 2 large eggs are the foundation of structure for these fondant cookies. Large eggs weigh 57g each and if you use extra large eggs, the excess moisture will change the texture and make them more cakey.
Sugar - regular white granulated sugar dissolves more readily into the eggs and helps develop a crackly top.
Baking powder - just a small amount of baking powder gives a bit of structure to the batter and that little bit of puff also helps the cookies develop the crackly appearance.

chocolate fondant cookie batter scooped onto baking sheet

fudgy molten brownie cookie with bite showing molten center on baking sheet

STEP BY STEP INSTRUCTIONS: HOW TO MAKE CHOCOLATE FONDANT COOKIES

STEP 1). Combine dry ingredients. Sift flour, cocoa powder and baking powder into a medium bowl and whisk to blend evenly.
STEP 2). Melt butter with chocolate. Combine chocolate and butter in a heatproof bowl and melt in the microwave in 30 seconds bursts with frequent stirring, or melt in a saucepan over low heat while stirring constantly until completely smooth and glossy. You can also heat it gently over low heat in a saucepan over the stove. Set it aside to cool slightly.
STEP 3). Mix eggs with sugar. Crack eggs into a large bowl. Gradually add sugar while mixing with an electric hand mixer on medium speed or whisking by hand with a wire whisk. Once all of the sugar is combined, add vanilla and mix for about 1 minute until lightened and pale yellow-colored. If whisking by hand, then whisk vigorously for 1-2 minutes.
STEP 4). Add the chocolate mixture. Add melted chocolate mixture to the egg mixture and whisk it in until evenly combined.
STEP 5). Add the sifted dry ingredients and fold them in gently. At this point, the consistency of the batter highly depends on the temperature of your ingredients and the temperature of your kitchen since it is made of mostly chocolate which has a sharp melting point.
STEP 6). Let the batter thicken. If your batter is quite runny but it is cool in your kitchen, set the bowl aside for 5-10 minutes to thicken up. If it is very warm, place it in the fridge for 5-10 minutes. When you scoop the batter, it should hold its shape and not flow onto the baking sheet.
STEP 7). Bake. Use a 1.25 oz cookie scoop to portion batter and release it onto the baking sheets leaving at least 3 inches of space between them. Chill the baking sheets with the scooped batter for 10 minutes. Bake for 7 minutes until the tops are cracked, matte and the edges are set but the middle is still gooey. Let them set on the tray for 2 minutes then transfer to a wire rack to cool. Serve instantly for that molten effect!

chocolate fondant cookie batter in mixing bowl with spatula

chocolate fondant cookie cut in half and stacked showing fudgy center on baking sheet

EXPERT BAKING TIPS

Make sure the eggs are at room temperature. This will help the sugar dissolve for a molten texture.
Use bittersweet chocolate with 60-70% cocoa solids. If the chocolate is too sweet, then the cookies will taste too sweet.
Use large eggs. Extra large eggs will add too much moisture and the cookies will puff up and set too quickly, negating the molten center. Large eggs are 57g each.
Mix egg with sugar until thickened, but not with too much volume. This will help the sugar dissolve a bit but not enough that it incorporates too much air. The point with these cookies is to ensure they are dense so the center stays molten and the top forms a thicker crust. If the sugar dissolves too much, then the crust will be thinner. To avoid over-whipping, mix on low or medium low speed using if using an electric mixer and add the sugar gradually while mixing instead of adding it all at once.
Use only ¼ teaspoon baking powder. I know it seems like so little, but baking powder is powerful. If you use much more, then the cookies will be more chewy instead of fudgy and the excess gas that it produces will make them spread out which will affect the molten center.
Rest the batter or chill quickly. For these cookies, the batter should be thick enough to hold its shape after you release it from the scoop. After you fold in the flour, cover the bowl and let the batter rest for about 10 minutes. It will thicken as the chocolate solidifies. If you live in a hot climate, then you can place it in the fridge for 5-10 minutes. If it gets too cold then the cocoa butter in the chocolate will harden and the batter will become stiff and crumbly. You can still use it, but it will be more difficult to work with. See my FAQ section below for more tips.
Preheat your oven for at least 15 minutes. It is important that the oven is properly hot and at the right temperature for these to bake with that nice crackly top and the right thickness to set the outside with molten centers.
Roll chilled portions of batter in your hands to make smooth balls for a more polished look like in the photo below. This will create a thinner, shinier crust and they will still be ultra fudgy inside.
Do not over-mix after adding the flour. Gentle folding at this stage will guarantee a melt-in-your-mouth texture. Mixing too much will make cookies that have a tougher and more "bready" texture.

RECIPE FAQ

Can I use brown sugar instead of granulated sugar?

I often do use packed light brown sugar instead of granulated sugar for this recipe it works well, giving it a slightly more caramel-like taste. The results are similar.

Can I use semisweet chocolate instead of bittersweet chocolate?

This recipe absolutely requires bittersweet chocolate with minimum 70% cocoa solids. Semisweet chocolate has too much sugar and will make these cookies spread too much.

Why did my cookies spread too much?

If your brownie cookies spread out too thin, then it could be a couple of things:
1). The chocolate is too sweet. Make sure to use chocolate with minimum 70% cocoa solids for the best results. If you use semi-sweet chocolate with 50% cocoa solids, then it will have 20% more sugar content and the cookies will spread too much.
2). Not enough flour or cocoa. Make sure to weigh your ingredients to get accurate quantities. If they are still spreading too much, try adding 1 tablespoon more cocoa in the next batch.
3). Too much liquid. Make sure to use standard large eggs which are about 57g each. If you use extra large eggs, then it will add almost 2 tablespoon extra water to the batter!
4). The oven temperature is too low. To jumpstart the puff and set the outside of these cookies, preheat to 375 degrees F. This will ensure that your oven is sufficiently hot to set the starch and eggs before the chocolate and butter begins to melt and spread.

What happens if my batter is too stiff?

If the batter cools too much (for example, if you leave it in the fridge too long), the cocoa butter in the chocolate will harden and cause the batter to stiffen up. It will also become crumbly from all the air incorporated into the batter from the gases released from the baking powder. If this is the case, you can still make these cookies and they will bake up just fine, however the batter will be more difficult to work with. I would recommend scooping it with a lightly wetted spoon and roll it into balls with damp hands.

fudgy molten brownie cookie in hand split in half showing molten center

fudgy brownie cookies cross section showing gooey centers

WHAT MAKES THE SHINY CRUST ON FONDANT COOKIES?

These cookies can look different depending on the day you make them because the exterior appearance depends a lot on ingredient ratios, technique and climate (room temperature and humidity). Scooping the batter directly will likely lead to a more matte crust with larger cracks, while rolling the firmed up batter into smooth balls will create a more polished look with a smoother, shinier crust. A lot of it has to do with the temperature of the batter, crystallization of cocoa butter and how much sugar dissolves. You can read more about the shiny crust on brownies here.

showing difference in molten brownie cookies after scooping directly or rolling into balls

chocolate fondant cookie with bite on baking sheet

If you love cookies, check out my other popular chocolate cookie recipes below:

THE BEST EVER Chocolate Chip Cookies – Bakery Style! Small Batch Flourless Brownie Cookies Small Batch Double Chocolate Chip Cookies Chewy Brown Butter Snickerdoodles Cookies Brown Butter M&M Cookies Recipe Chewy Pumpkin Chocolate Chip Cookies Coffee Pecan Chocolate Chip Cookies Double Peanut Butter Chocolate Chunk Cookies Hazelnut Double Chocolate Chunk Cookies THE BEST Chewy Chocolate Chip Cookies – Bakery Style!

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Video

Chocolate Fondant Cookies

Christina Marsigliese, Food Scientist MSc.

4.84 from 6 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 7

Chill Time 10

Servings 14 cookies

Ingredients

6 oz (170g) bittersweet chocolate (60-70% cocoa solids)
⅓ cup (75g) unsalted butter
¾ cup (105g) all-purpose flour
1 tablespoon (6g) cocoa powder (I prefer this Dutch cocoa or this one)
¼ teaspoon baking powder
2 large eggs, at room temperature
1 cup (200g) granulated sugar
½ teaspoon fine salt
½ teaspoon pure vanilla extract (optional)

Instructions

Preheat the oven to 400 degrees F. Line two large cookie sheets with parchment paper.
Combine chocolate and butter in a heatproof bowl and melt in the microwave in 30 seconds bursts with frequent stirring, or melt in a saucepan over low heat while stirring constantly until completely smooth and glossy. You can also heat it gently over low heat in a saucepan over the stove. Set it aside to cool slightly.
Sift flour, cocoa powder and baking powder into a medium bowl and whisk to blend evenly.
Crack eggs into a large bowl. Gradually add sugar while mixing with an electric handheld mixer on medium speed or whisking by hand with a wire whisk. Once all of the sugar is combined, mix for about 1 minute until lightened in color a bit. If whisking by hand, then whisk vigorously for 1-2 minutes. This is enough to help dissolve some sugar, but not to incorporate a lot of air. Mix in salt and vanilla extract if you want to use it.
Add melted chocolate mixture to the egg mixture and whisk it in until evenly combined. Add the sifted dry ingredients and fold them in gently. At this point, the consistency of the batter highly depends on the temperature of your ingredients and the temperature of your kitchen since it is made of mostly chocolate which has a sharp melting point. If your batter is quite runny but it is cool in your kitchen, set the bowl aside for 10 minutes to thicken up. If it is very warm, place it in the fridge for 5-10 minutes. When you scoop the batter, it should hold its shape and not flow onto the baking sheet.
Use a 1.25-oz cookie scoop to portion batter and release it onto the baking sheets leaving at least 3 inches of space between them. Chill the baking sheets with the scooped batter for 10 minutes. For a more polished look, you can take these dough portions and roll them gently in your hands. Reduce the oven to 375 degrees F and bake for 7 minutes until the tops are cracked and the edges are set but the middle is still gooey. Let them set on the tray for 2 minutes then transfer to a wire rack to cool. Serve instantly for that molten effect!