These gourmet chocolate lava cookies have an irresistible molten chocolate center. They are rich and decadent, yet surprisingly straightforward to make. Make a batch today!
Simply make the dough, stuff it with the ganache, and bake.
Ingredients
For the ganache
▢ 170 g semisweet chocolate bar finely chopped
▢ 160ml heavy cream
For the cookie dough
▢ 226 g unsalted butter softened
▢ 1 ¼ cups granulated sugar
▢ ½ cup light brown sugar firmly packed
▢ 1 large egg + 1 large egg yolk room temperature preferred
▢ 1 teaspoon vanilla extract
▢ 3 ⅓ cups cake flour
▢ ½ cup dark cocoa powder
▢ 2 Tablespoons cornstarch
▢ 1 teaspoon baking powder
▢ ¼ teaspoon baking soda
▢ ¾ tablespoon salt
▢ Powdered sugar for topping
Instructions
For the ganache
Place chocolate in a medium-sized heat-proof bowl. Set aside.
In a small saucepan, heat cream over medium-low heat until steaming. Remove from heat and pour evenly over chocolate. Cover bowl with foil and let sit for 5 minutes.
After 5 minutes, whisk chocolate and cream mixture until smooth. Let sit until solidified (you can speed this up by placing the bowl in the refrigerator). Meanwhile, begin preparing cookie dough.
For the cookie dough
In a large mixing bowl, combine butter and sugar and beat with an electric mixer until light and fluffy.
Add egg, egg yolk, and vanilla extract. Stir until well combined.
In a separate medium-sized mixing bowl, whisk together cake flour, dark cocoa powder, cornstarch, baking powder, baking soda, and salt.
Gradually add the dry mixture to the wet ingredients, stirring until completely combined. Cover dough with plastic wrap and chill in the refrigerator for 30 minutes.
Form ganache into balls
Once ganache has solidified, scoop into Tablespoon sized portions and drop onto a wax paper lined cookie sheet and place in the freezer.
Assembly
When cookie dough is nearly done chilling, preheat oven to 190C and line baking sheets with parchment paper. Set aside.
Scoop ¼ cup of cookie dough and roll gently between your palms to create a smooth ball. Using your thumbs, press a crater just into the center of the dough (don’t press too deep, or the filling will spill out the bottom of the cookies after baking). Retrieve one dollop of ganache from the freezer, press into the crater, fold dough over ganache so there is no ganache showing. Roll gently between your palms to create a smooth ball, make sure all of the ganache is covered. Repeat with remaining dough and ganache.
Place on prepared cookie sheet, spacing cookies at least 2” apart. Transfer to center rack of 190C oven and bake for 13 minutes.
Let cookies cool on the cookie tray, then sift powdered sugar over the tops before serving. Enjoy!
Store in an airtight container at room temperature for up to two days or refrigerated in an airtight container for up to 6 days.