Description
Rich, fudgy chocolate cookies with molten centers that combine the best of brownies and lava cake. Perfectly crisp on the outside and gooey inside, these decadent treats are a chocolate lover’s dream.
Ingredients
- 1 cup (226g) unsalted butter
- 8 oz (225g) semisweet or dark chocolate, chopped
- 1 1/4 cups (250g) granulated sugar
- 3/4 cup (150g) brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 oz (115g) chocolate chunks or chips (for lava center)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a heatproof bowl, melt butter and chopped chocolate together over a double boiler or in the microwave in 20-second bursts, stirring until smooth. Let cool slightly.
- In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla until smooth and slightly thickened.
- Pour the melted chocolate mixture into the egg mixture and whisk to combine.
- In another bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Chill the dough for 20–30 minutes to firm slightly.
- Scoop about 2 tablespoons of dough, flatten slightly, and place a few chocolate chunks in the center. Cover with another tablespoon of dough and seal edges to enclose the chocolate.
- Place on prepared baking sheet about 2 inches apart.
- Bake for 10–12 minutes, until edges are set but centers are still soft. Do not overbake.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Serve warm for the best lava effect.
- Store in an airtight container for up to 3 days.
- Reheat in the microwave for 10–15 seconds to restore gooey centers.
- Add a pinch of espresso powder to intensify chocolate flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American