Melt into the gooey, irresistible center of these Chocolate Lava Brownie Cookies! These cookies combine a soft brownie-like exterior with a rich, molten chocolate center. Perfect for chocoholics, they’re as decadent as they are easy to make. Whether you’re baking for a special occasion or a cozy night in, these treats are sure to satisfy every chocolate craving.
Ingredients
- ½ cup unsalted butter
- 12 oz semi-sweet chocolate chips
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- Additional chocolate chips (for the molten center)
Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper.
Step 2: Melt the Butter and Chocolate
In a microwave-safe bowl or on the stovetop, melt the butter and chocolate chips together, stirring until smooth. Allow the mixture to cool slightly.
Step 3: Make the Dough
In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until combined. Stir the melted chocolate mixture into the egg mixture until smooth. Sift the flour, cocoa powder, baking powder, and salt into the bowl, then gently fold until just combined.
Step 4: Chill the Dough and Add Chocolate Filling
Refrigerate the dough for about 15 minutes to make it easier to handle. Scoop about a tablespoon of dough and shape it into a ball. Insert a few extra chocolate chips into the center of each dough ball, pressing the dough around the chips to seal them in. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
Step 5: Bake
Bake the cookies for 10-12 minutes, or until the tops look glossy and are slightly cracked. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving Suggestions
Serve these Chocolate Lava Brownie Cookies slightly warm to enjoy the full effect of the gooey chocolate center. For an extra indulgent treat, pair them with a scoop of vanilla ice cream or a drizzle of caramel sauce. These cookies also pair beautifully with a hot cup of coffee or milk.
Serving and Storage Tips
- Servings: This recipe yields about 18 cookies.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days. If you prefer warm, gooey centers, reheat in the microwave for about 10 seconds before enjoying.
- Freezing: These cookies freeze well! Place them in a single layer in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature or heat briefly in the microwave.
Helpful Notes
- Chilling the Dough: Chilling the dough makes it easier to handle and helps prevent the cookies from spreading too much during baking.
- Avoid Overbaking: To keep the centers molten, avoid overbaking. The cookies will continue to firm up as they cool, so it’s best to remove them from the oven when they are just set on top.
- Chocolate Choices: Use high-quality chocolate for the best flavor. If you prefer a richer taste, use dark chocolate instead of semi-sweet.
Tips from Well-Known Chefs
Chef Jacques Torres recommends using a mix of milk and dark chocolate for depth of flavor.
Chef Christina Tosi suggests adding a pinch of espresso powder to enhance the chocolate flavor.
Chef Ina Garten advises using room temperature eggs to help the batter blend smoothly.
Frequently Asked Questions
1. Can I make the dough ahead of time?
Yes! You can make the dough up to 24 hours in advance and refrigerate it. Just be sure to let the dough soften at room temperature for a few minutes if it’s too firm to shape.
2. Can I use milk chocolate instead of semi-sweet?
Yes, milk chocolate can be used, but it will make the cookies a bit sweeter. Semi-sweet or dark chocolate works well to balance the sweetness.
3. Why do my cookies come out flat?
Chilling the dough is key to preventing the cookies from spreading too much. Also, be sure to measure ingredients accurately, especially the flour.
4. How do I get the gooey center just right?
Avoid overbaking, as this will firm up the centers. For the best lava effect, take the cookies out of the oven when they are just set and still a bit soft in the middle.
5. Can I add nuts?
Yes, chopped walnuts or pecans make a great addition. Add about ½ cup of nuts to the dough for a nutty crunch.
6. What’s the best way to reheat these cookies?
Reheat in the microwave for about 10 seconds to melt the chocolate center again.
7. Can I double this recipe?
Absolutely! This recipe doubles well. Just be sure to use multiple baking sheets to avoid overcrowding.
8. How do I prevent the cookies from sticking?
Using parchment paper or a silicone baking mat on your baking sheet will prevent sticking and make cleanup easier.
9. Can I skip the brown sugar?
Brown sugar adds moisture and a slight caramel flavor. If you don’t have it, you can replace it with more granulated sugar, but the cookies may be a bit less chewy.
10. Do I need a mixer to make these cookies?
No, this recipe can be mixed by hand! A whisk and spatula are all you need.
These Chocolate Lava Brownie Cookies are pure chocolate bliss. With their molten centers and fudgy texture, they’re an irresistible treat for any occasion. Enjoy every gooey bite!
