Description
These Chocolate Lava Brownie Cookies combine the rich, fudgy texture of brownies with the gooey, molten center of lava cakes, creating a decadent treat perfect for chocolate lovers. With a tender exterior and a molten chocolate core, these cookies are sure to satisfy any sweet craving.
Ingredients
Scale
Chocolate Mixture
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients and Sugars
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Lava Center
- Extra chocolate chips or chocolate chunks for the lava center
Instructions
- Melt Chocolate and Butter: In a microwave-safe bowl, melt the butter and 1 cup of semi-sweet chocolate chips together in 30-second intervals, stirring between each, until the mixture is smooth. Set aside to cool slightly so it doesn’t cook the eggs in the following step.
- Mix Sugars and Eggs: In a large mixing bowl, beat together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and slightly fluffy. This creates the base for a tender cookie.
- Combine Chocolate Mixture: Stir the cooled melted chocolate and butter mixture into the sugar mixture until well combined, ensuring an even chocolate flavor throughout the cookie dough.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add these dry ingredients into the wet mixture, folding gently until they are just combined to avoid overmixing which could result in tough cookies.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate it for 30 minutes. Chilling firms up the dough, making it easier to handle and helping to maintain the shape during baking.
- Prepare Baking Sheet and Shape Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and flatten slightly. Place a few chocolate chips or a small chunk of chocolate in the center and fold the dough around it, sealing the chocolate inside to create the lava center.
- Bake Cookies: Arrange the filled cookie dough balls 2 inches apart on the prepared baking sheet. Bake for 9-11 minutes, until the edges are set but the centers still look soft and slightly underbaked, which ensures a gooey lava core.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely or serve warm. Enjoy them warm for the best molten chocolate center experience.
Notes
- Using good quality semi-sweet chocolate enhances the flavor and texture of the lava center.
- Do not overbake to preserve the gooey, molten center texture.
- If you want firmer cookies, bake a minute or two longer but this will reduce the lava effect.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- For a richer flavor, try using dark brown sugar instead of light brown sugar.
