Video
Chocolate Lava Cookies
These molten chocolate cookies are such a dream! Imagine your favorite restaurant dessert in cookie form. There's deeply chocolatey cookie dough with an oozing molten chocolate fudge center. They are delicious warm, at room temperature an even cold from the fridge.
Ingredients
Chocolate cookie dough:
- ½ cup (113g) salted butter, softened
- ½ cup (110g) packed light brown sugar
- ⅓ cup (65g) granulated sugar
- 1 large egg at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- 1 ¼ cups (180g) all purpose flour
- ⅓ cup (28g) cocoa powder (I prefer this Dutch cocoa or this one)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Fudge filling:
- 1 x recipe for Easy One Pot Hot Fudge Sauce
- 2 tablespoon (12g) cocoa powder
Instructions
- Make the fudge filling. Prepare my Easy Hot Fudge Sauce as per the instructions on this page. Once finished, whisk in 2 tablespoons of cocoa powder and then pour it out into a jar to cool. Refrigerate for at least 4 hours until completely set and firm.
- Make the cookie dough. Combine butter and both sugars in a large bowl and cream it together using a wooden spoon or rubber spatula until pale and fluffy. Mix in egg and vanilla extract until well combined. Sift flour, cocoa powder, baking soda and salt into a medium bowl and whisk to blend evenly. Add flour mixture and fold it in until just incorporated. Cover the bowl and refrigerate the dough for 2 hours.
- Scoop up teaspoons of chilled fudge sauce and place directly into a bowl with cocoa powder. Roll them around in cocoa to coat evenly then place on a parchment lined plate or tray and place in the freezer for 30 minutes until firm while the dough is chilling.
- Use a 1 ½-oz cookie scoop to portion dough and roll into 14 balls. Place a dough ball in the palm of your hand and use your other palm to flatten it into a disk about 2 ½ inches in diameter. Place a fudge ball into the center and gently wrap the dough around the fudge ball to enclose it completely. Make sure there are no gaps so the filling doesn’t ooze out during baking. Repeat with remaining dough balls. Place the balls back onto the tray and refrigerate again for 15 minutes while you preheat the oven.
- Preheat your oven to 375°F and line two large cookie sheets with parchment paper.
- Place the chilled dough balls onto your lined trays spacing them 3 inches apart and bake for 8-10 minutes until set around the edges and the surface looks matte, but they are still slightly soft in the middle. Let cookies cool completely on the baking sheet.
