There’s something magical about chocolate desserts that make everyone’s eyes light up. And if you’re anything like me, combining two favorite treats into one is always a win. That’s exactly what happened when I first tried making these chocolate lava cake cookies – they’re everything you love about molten lava cakes but in a convenient cookie form.
I started making these cookies for my weekend baking sessions, and now they’re the most requested dessert at every family gathering. The best part? They’re actually easier to make than traditional lava cakes, but they still have that same warm, gooey center that makes everyone smile. Plus, you can make the dough ahead of time and bake them whenever you need a chocolate fix.
Whether you’re hosting friends for coffee or just craving something sweet, these cookies hit all the right notes. And trust me, once you see that melted chocolate center ooze out, you’ll understand why they disappear so quickly at my house.
Why You’ll Love These Chocolate Lava Cookies
- Gooey chocolate center – Each cookie has a rich, melty chocolate center that flows out when you break it open – just like a chocolate lava cake but in convenient cookie form!
- Made with basic ingredients – You likely have most of these baking staples in your pantry already, making it easy to whip up a batch whenever the chocolate craving hits.
- Perfect for chocolate lovers – With both cocoa powder and chocolate chips, these cookies deliver an intense double chocolate experience that will satisfy any chocolate craving.
- Great make-ahead dessert – You can prepare the dough ahead of time and bake them fresh when needed – perfect for dinner parties or when you want warm cookies on demand.
What Kind of Chocolate Should I Use?
For these lava cake cookies, semi-sweet chocolate chips are the way to go, but you’ve got some wiggle room here. Regular semi-sweet chocolate bars chopped into small pieces work just as well as chips, and you could even swap in dark chocolate if you prefer a richer, less sweet cookie. Just aim for chocolate that’s between 50-60% cocoa content – anything higher might make your cookies too bitter, while milk chocolate could make them overly sweet and might not give you that perfect molten center. When you’re shopping, look for quality chocolate that melts smoothly – check the ingredients list and try to avoid chips with lots of additives or stabilizers, as these can affect how well the chocolate melts in your cookies.
Options for Substitutions
Let me share some helpful substitution tips for these gooey chocolate cookies:
- Semi-sweet chocolate chips: You can swap these with dark chocolate chips or chopped chocolate bars. Milk chocolate works too, but your cookies will be sweeter, so consider reducing the sugar by 2 tablespoons.
- Dutch cocoa powder: Regular natural cocoa powder can work, but the cookies won’t be as dark and rich. If using natural cocoa, add ¼ teaspoon of baking soda to balance the acidity.
- Thick cream: Heavy cream, whipping cream, or double cream all work great. In a pinch, you can use full-fat coconut cream for a dairy-free option.
- Light brown sugar: Dark brown sugar is fine too – it’ll give a deeper molasses flavor. You can also use all white sugar, but you’ll miss some of that nice caramel note.
- Vanilla extract: Feel free to use vanilla bean paste, or try almond extract for a different flavor profile. Use half the amount if switching to almond extract.
- Powdered sugar: This is just for dusting, so you can skip it or try cocoa powder instead for a different look.
Watch Out for These Mistakes While Baking
The trickiest part of making chocolate lava cookies is getting that perfect molten center – overbaking even by a minute can turn your gooey middle into a fully-baked cookie, so set your timer and watch them closely during the final minutes of baking.
Temperature control is crucial here – your butter needs to be properly softened (but not melted) and your egg yolks should be at room temperature to achieve the right texture; cold ingredients can lead to a dense, uneven cookie.
When making the ganache centers, make sure to let them freeze completely solid (at least 2 hours) before wrapping the cookie dough around them, otherwise they’ll melt too quickly during baking and leak out of your cookies.
For the best results, let the cookies rest on the baking sheet for exactly 5 minutes after coming out of the oven – any longer and the centers will continue cooking from residual heat, any shorter and they might fall apart when moving them.
What to Serve With Chocolate Lava Cookies?
These warm, gooey chocolate cookies are perfect for pairing with cold and creamy accompaniments that balance out their rich chocolate flavor. A scoop of vanilla ice cream on top lets you enjoy that classic hot-and-cold combination that makes desserts extra special. If you’re serving these for coffee time, they go perfectly with a hot cup of coffee or a cold glass of milk. For an extra special touch, try adding some fresh raspberries or strawberries on the side – the bright, fresh fruit helps cut through the richness and adds a nice pop of color to your plate.
Storage Instructions
Keep Fresh: These chocolate lava cookies are best enjoyed warm when the centers are still gooey! But if you have leftovers, place them in an airtight container and keep them at room temperature for up to 3 days. Just remember to place wax paper or parchment paper between layers to prevent them from sticking together.
Freeze: You can freeze these cookies both baked and unbaked! For baked cookies, let them cool completely, then place in a freezer container with parchment paper between layers – they’ll keep for up to 2 months. For unbaked cookies, freeze the shaped dough balls on a baking sheet, then transfer to a freezer bag. You can bake them straight from frozen, just add 1-2 minutes to the baking time.
Warm Up: To get that amazing molten center back, pop a cookie in the microwave for about 10-15 seconds. They’ll taste almost as good as fresh from the oven! Just keep an eye on them – you don’t want to overcook that gooey center.
| Preparation Time | 25-35 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2800-3200
- Protein: 30-40 g
- Fat: 180-200 g
- Carbohydrates: 300-350 g
Ingredients
- 1 cup semi-sweet chocolate chips (200 g)
- 1/2 cup thick cream for whipping (120 ml)
- 1 1/2 cups plain flour, measured by spooning and leveling (188 g)
- 1/2 cup dutch cocoa powder (40 g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup soft unsalted butter (168 g)
- 3/4 cup firmly packed light brown sugar (165 g)
- 1/4 cup white sugar (50 g)
- 2 egg yolks, room temperature
- 1 1/2 teaspoons vanilla extract
- Powdered sugar for dusting
Step 1: Prepare the Ganache
Start by lining a small baking sheet with parchment paper.
Add the chocolate chips to a small bowl.
Heat the heavy cream in the microwave or on the stove until it’s just about boiling.
Pour the heated cream over the chocolate chips and let it sit for 1 minute before stirring to combine, creating a smooth ganache.
Chill in the fridge for 10-15 minutes until scoopable.
Use a small cookie scoop to portion out the ganache into 17 pieces on the parchment-lined baking sheet.
Freeze the ganache balls until they are very firm.
Step 2: Mix Dry and Wet Ingredients
Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
In a medium bowl, combine the flour, cocoa powder, baking powder, and salt; set aside.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric hand mixer on high speed until fluffy, taking about 2 minutes.
Add in the egg yolks and vanilla extract, then mix on medium speed for one minute, until the mixture is pale and fluffy.
Gradually add the dry ingredients to the wet mixture and combine on low speed until just incorporated.
Step 3: Form Cookie Dough Balls with Ganache Centers
Scoop the cookie dough into 17 portions using a large, 2-tablespoon cookie scoop.
Roll each portion into a ball, then slightly flatten out each dough ball.
Place a frozen ganache ball in the center of each.
Carefully close the dough around the ganache ball, ensuring it is fully enclosed, and roll it back into a ball shape.
Confirm that no ganache is visible.
Step 4: Bake the Cookies
Transfer the formed cookie dough balls to the prepared baking sheets.
Bake 6 cookies at a time for 10-11 minutes until the cookies are set.
Once baked, let the cookies cool on the baking sheet for 10 minutes.
Afterward, transfer them to a wire rack to cool for an additional 5 minutes, or until they are comfortable enough to handle.
Step 5: Finish and Serve
Sprinkle the cooled cookies with powdered sugar for a decorative finish.
These delicious filled cookies are now ready to serve.
Enjoy them fresh, with gooey chocolate centers!