Short Description

These fudgy chocolate lava cookies are decadently rich and chewy with a molten, gooey chocolate center that oozes luscious melted chocolate in every bite. Enhanced with semi-sweet chocolate chips and finished with a sprinkle of flaky sea salt, these cookies offer a perfect balance of sweet and salty indulgence.

Why You’ll Love This Recipe

This recipe combines the best of both worlds—rich, chewy chocolate cookies with a surprise molten center that delights chocolate lovers. The addition of chocolate chips throughout the dough adds texture and bursts of chocolate flavor, while the flaky sea salt enhances the sweetness and deepens the overall taste experience. Easy to prepare and impressive in presentation, these cookies are ideal for special occasions or whenever you want an extraordinary chocolate treat.

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
6 oz soft chocolate ganache or fudge pieces (for filling)
Flaky sea salt for sprinkling

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
3. In a separate large bowl, mix the melted butter and brown sugar until combined. Add the egg and vanilla extract, stirring well.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips.
5. Scoop the dough into balls and flatten slightly. Place a small piece of soft chocolate ganache or fudge in the center of half the dough balls.
6. Top each filled dough ball with a remaining dough ball, sealing the edges well to enclose the filling completely.
7. Place the filled dough balls on the prepared baking sheet, spacing them apart. Sprinkle with flaky sea salt.
8. Bake for 10-12 minutes, until the edges are set but the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Makes approximately 18-20 cookies.
Preparation time: 20 minutes
Baking time: 10-12 minutes
Total time: 35 minutes

Variations

• Use white chocolate ganache or caramel for a different molten center.
• Add chopped nuts like walnuts or pecans to the dough for extra crunch.
• Substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
• Incorporate a teaspoon of espresso powder into the dough to enhance the chocolate flavor.
• For a festive twist, add peppermint extract to the dough and top with crushed candy canes.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 4 days. Reheat briefly in the microwave (about 10 seconds) to revive the molten center. For longer storage, freeze unbaked dough balls in an airtight container for up to 3 months; bake directly from frozen adding a few extra minutes to the baking time.

FAQs

Can I use regular chocolate instead of ganache for the filling?

Soft fudge pieces or melted chocolate squares work well as alternatives.

How do I prevent the filling from leaking during baking?

Make sure to seal the dough balls tightly around the filling to prevent leakage.

Can I make these cookies gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend.

What type of chocolate chips works best?

Semi-sweet chocolate chips are preferred, but you can use milk or dark chocolate chips as well.

Can I prepare the dough ahead of time?

Yes, refrigerate the dough for up to 24 hours before shaping and baking.

How do I store leftover cookies?

Store them in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Can I make these vegan?

Substitute butter with vegan butter and use a flax egg or other egg replacer; choose dairy-free chocolate chips and ganache.

Why are my cookies flat after baking?

Avoid overmixing the dough and ensure the butter is not too melted.

Can I use dark cocoa powder instead of regular cocoa powder?

Yes, dark cocoa powder will intensify the chocolate flavor but may slightly alter the color and texture.

How do I get the perfect gooey center?

Bake the cookies until the edges are set but the centers are still soft; slight underbaking ensures a molten core.

Conclusion

Fudgy chocolate lava cookies offer a delightful blend of chewy cookie texture and molten chocolate indulgence that will satisfy any chocolate craving. With an easy preparation process and customizable options, these cookies are perfect for impressing guests or enjoying a special treat at home. The balance of rich chocolate and flaky sea salt ensures every bite is truly irresistible.

Fudgy Chocolate Lava Cookies

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 27 minutes
• Yield: 12-14 cookies 1x
• Category: Dessert, Cookies
• Method: Baking, Mixing
• Cuisine: American
• Diet: Vegetarian

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Description

Decadently rich and chewy chocolate cookies with a molten, gooey chocolate center that oozes luscious melted chocolate with every bite, studded with chocolate chips and topped with flaky sea salt.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 6 oz soft chocolate ganache or fudge pieces (for filling)
• Flaky sea salt for sprinkling

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In another bowl, mix melted butter and brown sugar until combined. Add egg and vanilla extract, stirring well.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Fold in chocolate chips.
6. Scoop dough into balls and flatten slightly.
7. Place a small piece of soft chocolate ganache or fudge in the center of half the dough balls.
8. Top with remaining dough balls and seal edges well to enclose filling.
9. Place filled dough balls on the baking sheet spaced apart and sprinkle with flaky sea salt.
10. Bake for 10-12 minutes until edges are set but centers remain soft.
11. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

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Notes

• Use room temperature ganache or fudge for easier filling.
• Seal edges tightly to prevent filling leakage during baking.
• Adjust baking time slightly for desired gooey center.
• Store cookies in an airtight container for up to 3 days.

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Nutrition

• Serving Size: 1 cookie
• Calories: Approx. 220
• Sugar: 18g
• Sodium: 90mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 35mg