Chocolate Lava Cookies
Indulge in these gooey chocolate cookies that feature a soft, chocolate shell and a creamy molten center, perfect for dessert lovers.
Ingredients
For the Cookie Dough
- 1 cup flour 125 g
- 1/2 cup unsweetened cocoa powder 45 g
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened 115 g
- 1/2 cup granulated sugar 100 g
- 1/2 cup brown sugar 100 g
- 1 large egg
- 1 teaspoon vanilla extract
- 100 g dark chocolate, melted and slightly cooled
For the Cream Filling
- 1 cup milk 240 ml
- 2 tablespoons cornstarch
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 60 g white chocolate (optional, for a richer flavor)
For Topping
- Bitter chocolate chunks or shavings for topping
Instructions
Prepare the Cream Filling
- In a small saucepan, whisk together the milk, 2 tablespoons sugar, and cornstarch. Cook over medium heat, stirring all the time, until the mixture thickens and looks like pudding. Remove from heat and stir in 1 teaspoon vanilla, 2 tablespoons butter, and 60 g white chocolate (if using). Mix until smooth and set aside to cool completely.
Make the Cookie Dough
- In a bowl, whisk flour, cocoa, baking powder, and salt.
- In another bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy. Add the egg and vanilla and beat until combined.
- Stir in the melted dark chocolate. Add the dry ingredients and mix until you have a soft dough.
- Cover and chill the dough in the refrigerator for 30 minutes.
Shape and Bake
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Form walnut-sized balls from the dough and space them on the sheet. Press down each ball to make a small indentation in the center.
- Bake for 10–12 minutes. Right after you take them out of the oven, press the centers again with the back of a spoon to deepen the indent.
Fill and Finish
- Spoon or pipe the cooled cream filling into each cookie indentation.
- Top with bitter chocolate chunks or shavings and let the cookies rest for about 10 minutes before serving so the filling sets a little.
Notes
Serve warm or at room temperature. For extra appeal, dust the cookies with cocoa or powdered sugar and garnish with chocolate shavings. Pair them with vanilla ice cream or whipped cream for a delicious treat.