Chocolate Lava Cookies (2024)

Jump to Recipe Print Recipe

These delicious chocolate lava cookies are chewy chocolate cookies, stuffed with molten chocolate ganache filling and sprinkled with powdered sugar. They're the perfect treat to make for the chocolate lover in your life!

If you're looking for other chocolate desserts, try my chocolate thumbprint cookies, chocolate cherry cookies, chocolate fudge cake, chocolate gooey butter cake, chocolate chip cookies or chocolate cupcakes!

Why You'll Love This Chocolate Lava Cookie Recipe

They have the best texture- These cookies are super chewy.

They have a molten chocolate filling- Like chocolate lava cake, the centers are stuffed full of delicious chocolate ganache. As the cookies bake the ganache thaws and turns molten, making the lava effect when you break them open! They're even better than crumbl molten lava cookies, guaranteed!

They have the best chocolate flavor. The dough is flavored with Dutch process cocoa powder for the best dark chocolate cookie flavor!

Simple Ingredients

Unsalted Butter- make sure it's softened, room temperature butter
Light Brown Sugar- we're using mostly brown sugar in the cookie dough to keep these cookies extra chewy
Granulated White Sugar- used along with the brown sugar
Egg Yolks- make sure they're room temperature, using only the egg yolks helps to make the cookies extra chewy
Vanilla- adds a sweet note to the cookies
Flour- just the right amount of all purpose flour helps give these cookies their perfect texture
Cocoa Powder- I recommend using Dutch process cocoa powder for the deepest chocolate flavor
Baking Powder- used to slightly leaven these cookies
Salt- brings out all the flavors in these cookies
Chocolate Chips-I recommend using semisweet chocolate chips
Heavy Cream-used to make the ganache for the ooey-gooey chocolate center

Step by Step Instructions

Please see the recipe card below for the full recipe, including measurements and bake time!

STEP ONE:Add the chocolate chips to a small bowl. Heat the heavy cream in the microwave, or on the stove, until just about boiling. Pour the heavy cream over the chocolate chips and let sit for 1 minute. Stir to combine the cream and melted chocolate together. Chill the ganache in the fridge for 10-15 minutes until it is scoopable. (See photo.) Scoop the chocolate ganache into 17 portions, using a small cookie scoop, onto a small parchment paper lined baking sheet. Freeze the ganache balls until they are frozen and very firm.

STEP TWO:In a medium bowl, combine flour, cocoa powder, baking powder and salt. Then set aside the flour mixture.

STEP THREE:In a large bowl cream the softened butter, brown sugar and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)

STEP FOUR:Add in the egg yolks and vanilla to the butter mixture and mix for one minute on medium speed until pale and fluffy.

STEP FIVE:Add in the dry ingredients and combine on low speed.

STEP SIX:Scoop the dough into 17 portions with a large, 2 tablespoon cookie scoop, then roll into balls. Slightly flatten out each then place a frozen ganache ball in the center. Then close the ganache ball in with the cookie dough and roll into a dough ball again. Make sure the ganache is completely covered in cookie dough.

FAQs

How do I store these cookies?Store the cookies in an airtight container for up to three days.

Can I use hot fudge instead of making chocolate ganache?I have not tested the cookies with store bought hot fudge so I can't say how they would turn out.

Pro Tips

For best results, measure your flour properly.This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.

Make sure to completely freeze the ganache balls.This will ensure no chocolate filling leaks out of the cookies while baking. Keep the ganache balls in the freezer just until you're ready to use for each batch of cookies.

When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape!

Make sure to beat your eggs into the butter and sugar until the mixture is pale in color and fluffy, not just until it's combined.Doing this will help give you perfectly textured cookies.

Other Cookie Recipes to Try Next Time

Lemon Cheesecake Cookies

Oreo Cheesecake Cookies

Kitchen Sink Cookies

Pistachio Cookies

Cornflake Cookies

If you make these cookies please, please leave a star rating! Tag me on Instagram@inbloombakery_and follow me onPinterestalso for other dessert ideas!

📖 Recipe

Chocolate Lava Cookies

These delicious chocolate lava cookies are chewy chocolate cookies, stuffed with molten chocolate ganache filling and sprinkled with powdered sugar.

5 from 18 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 10 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 17 cookies

Ingredients

For the Chocolate Ganache

1 cup (200 g) semi-sweet chocolate chips
½ cup (120 ml) heavy whipping cream

For the Chocolate Cookies

1 ½ cups (188 g) all-purpose flour, spooned and leveled
½ cup (40 g) Dutch process cocoa powder
½ teaspoon baking powder
½ teaspoon salt
¾ cup (168 g) unsalted butter, softened
¾ cup (165 g) light brown sugar, packed
¼ cup (50 g) granulated white sugar
2 egg yolks, at room temperature
1 ½ teaspoon vanilla
powdered sugar, for dusting on top

Instructions

For the Chocolate Ganache

Line a small baking sheet with parchment paper.
Add the chocolate chips to a small bowl.
1 cup (200 g) semi-sweet chocolate chips
Heat the heavy cream in the microwave, or on the stove, until just about boiling.
½ cup (120 ml) heavy whipping cream
Pour the heavy cream over the chocolate chips and let it sit for 1 minute. Stir to combine the cream and melted chocolate together.
Chill the ganache in the fridge for 10-15 minutes until it is scoopable. (See photo in blog post.)
Scoop the chocolate ganache into 17 portions, using a small cookie scoop, onto the baking sheet. Freeze the ganache balls until they are frozen and very firm.

For the Chocolate Cookies

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
In a medium bowl, combine flour, cocoa powder, baking powder and salt. Then set aside the flour mixture.
1 ½ cups (188 g) all-purpose flour, spooned and leveled, ½ cup (40 g) Dutch process cocoa powder, ½ teaspoon salt, ½ teaspoon baking powder
In a large bowl cream the softened butter, brown sugar and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)
¾ cup (168 g) unsalted butter, softened, ¾ cup (165 g) light brown sugar, packed, ¼ cup (50 g) granulated white sugar
Add in the egg yolks and vanilla to the butter mixture and mix for one minute on medium speed until pale and fluffy.
2 egg yolks, at room temperature, 1 ½ teaspoon vanilla
Add in the dry ingredients and combine on low speed.
Scoop the dough into 17 portions with a large, 2 tablespoon cookie scoop, then roll into balls. Slightly flatten out each, then place a frozen ganache ball in the center. Then close the ganache ball in with the cookie dough and roll into a ball again. Make sure the ganache is completely covered in cookie dough.
Transfer the formed cookie dough to a prepared baking. Bake 6 cookies at a time for 10-11 minutes.
Let the cookies cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool for 5 minutes, or until cool enough to handle. Sprinkle with powdered sugar and serve!

Keyword chewy cookies, chocolate cookies, chocolate lava cookies, Cookies, lava cookies

Tried this recipe?Let us know how it was!