🍫 Chocolate Lava Brownie Cookies
🍪 Ingredients
Makes about 12 large cookies
For the cookies:
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8 oz (225 g) semi-sweet chocolate, chopped (or good-quality chocolate chips)
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½ cup (1 stick / 115 g) unsalted butter
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¾ cup light brown sugar, packed
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¼ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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¾ cup all-purpose flour
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3 tbsp unsweetened cocoa powder
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½ tsp baking powder
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¼ tsp salt
For the “lava” centers:
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12 small chocolate truffles, chocolate kisses, or chunks of baking chocolate
Optional: flake salt for topping (💡 balances the sweetness beautifully!)
👩🍳 Instructions
1. Melt chocolate and butter
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In a heatproof bowl, melt butter and chocolate together using a double boiler or microwave (20–30 second bursts, stirring in between).
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Stir until smooth and glossy. Let cool slightly.
2. Mix the wet ingredients
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In a large bowl, whisk together brown sugar, granulated sugar, eggs, and vanilla until smooth and slightly thickened (about 1 minute).
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Stir in the melted chocolate mixture until combined.
3. Add the dry ingredients
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Sift in flour, cocoa powder, baking powder, and salt.
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Stir just until combined — batter will be thick and fudgy like brownie batter.
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Cover and chill in the fridge for 30–45 minutes (this helps them hold shape while baking).
4. Shape the cookies
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Scoop about 2 tablespoons of dough, flatten slightly, place a chocolate truffle or chunk in the center, and wrap dough around it to seal.
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Roll into a ball and place 2 inches apart on the baking sheet.
5. Bake
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Bake 9–11 minutes, just until edges are set and tops are slightly cracked — centers should still look soft.
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Don’t overbake! They’ll firm up as they cool but stay gooey inside.
6. Cool & serve
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Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
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Optional: sprinkle with flaky salt or drizzle with melted chocolate.
Serve warm for that lava flow magic! 🍫✨
💡 Tips & Variations
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Make ahead: You can freeze the dough balls (unbaked) and bake straight from frozen — just add 1–2 minutes to bake time.
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Extra gooey: Use chocolate ganache centers (1:1 cream to chocolate) frozen into small balls before baking.
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Flavor twist: Add espresso powder for mocha lava cookies or a dash of cinnamon + chili for a Mexican chocolate version.
Would you like me to give you a “Salted Caramel Lava Cookie” version next — same idea, but with caramel centers instead of chocolate? It’s outrageous.
