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Chocolate Fondant Cookies
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.
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!
