Description
Melt into the irresistible gooey center of these Chocolate Lava Brownie Cookies—a chocoholic’s dream come true! These cookies are rich, fudgy, and loaded with chocolate, featuring a molten center that melts in your mouth. Perfect for any dessert lover, this recipe strikes the perfect balance between brownies and cookies, making it ideal for holidays, bake sales, or a late-night treat.
Who is This Recipe For?
This recipe is perfect for:
- Chocolate lovers craving a rich, gooey, and decadent dessert.
- Bakers of all skill levels looking for a simple but impressive cookie recipe.
- Families who want a fun treat to bake together.
- Special occasions like holidays, birthdays, or Valentine’s Day.
These Chocolate Lava Brownie Cookies will wow kids, adults, and anyone who loves chocolate!
Why It’s Great
Here’s why these cookies will become your new favorite treat:
- Gooey Center: The molten chocolate center makes every bite irresistibly fudgy.
- Easy to Make: Simple steps and pantry staples ensure stress-free baking.
- Perfect Texture: Crispy on the outside, soft and melty on the inside.
- Crowd Pleaser: Loved by everyone and ideal for any dessert table.
Ingredients
Gather everything you need to create these gooey delights:
Cookie Dough
- 1/2 cup unsalted butter (1 stick)
- 12 ounces semi-sweet chocolate chips
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Lava Center
- Additional chocolate chips for filling (semi-sweet or dark chocolate work best).
Kitchen Equipment Needed
- Mixing bowls
- Whisk or electric hand mixer
- Sifter or fine-mesh sieve
- Spatula for folding the batter
- Baking sheet
- Parchment paper or silicone baking mat
- Wire cooling rack
Step-by-Step Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (177°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Melt Butter and Chocolate
- In a microwave-safe bowl, melt the butter and 12 ounces of chocolate chips in 20-second intervals, stirring between each interval until smooth.
- Allow the chocolate mixture to cool slightly.
Step 3: Combine Wet Ingredients
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined and slightly fluffy.
- Stir the cooled chocolate mixture into the wet ingredients until smooth and glossy.
Step 4: Mix Dry Ingredients
- Sift together the flour, cocoa powder, baking powder, and salt into the chocolate mixture.
- Gently fold the dry ingredients into the wet mixture using a spatula. Avoid overmixing.
Step 5: Chill the Dough
- Place the cookie dough in the refrigerator to chill for 15 minutes. This makes the dough easier to handle and helps create a fudgy texture.
Step 6: Form the Cookies
- Scoop the dough into 1.5-inch balls and gently flatten them.
- Place 3-4 chocolate chips in the center of each dough ball and fold the dough around the chocolate to seal.
- Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Step 7: Bake to Perfection
- Bake the cookies for 10-12 minutes, or until the tops are glossy and cracked.
- The edges should be set, but the centers will remain soft.
Step 8: Cool and Serve
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Serve warm for the ultimate gooey experience, or let them cool completely for a firmer texture.
Tips for Success
- Don’t Overbake: The cookies will continue to set as they cool. Remove them from the oven while the centers are still soft.
- Extra Gooey Center: Use larger chocolate chunks or a square of dark chocolate for a molten lava center.
- Chilling is Key: Chilling the dough helps prevent spreading and creates a thicker cookie.
- Storage Tip: Store cookies in an airtight container at room temperature for up to 3 days.
Variations
- Peanut Butter Lava: Add a dollop of peanut butter in the center instead of chocolate chips.
- Caramel Surprise: Place a soft caramel candy in the center for a gooey caramel version.
- Mint Twist: Add mint chocolate chips or a splash of mint extract for a refreshing variation.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: For extended freshness, store for up to 1 week and reheat slightly before serving.
- Freezing: Freeze unbaked cookie dough balls for up to 3 months. Bake straight from the freezer, adding 1-2 extra minutes to the baking time.
FAQ
1. How do I keep the cookies soft and gooey?
Don’t overbake the cookies. Remove them when the edges are firm but the centers look slightly underdone.
2. Can I use milk chocolate instead of semi-sweet chocolate?
Yes, but the cookies may be sweeter. Adjust the sugar to taste if you prefer a less sweet version.
3. Can I make these cookies gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend in place of all-purpose flour.
4. Can I prepare the dough ahead of time?
Yes! You can chill the dough overnight in the refrigerator and bake fresh the next day.
Conclusion
These Chocolate Lava Brownie Cookies are every chocolate lover’s dream—gooey, rich, and loaded with molten chocolate goodness. Perfect for special occasions or a comforting treat, they’re easy to make and sure to impress anyone who tries them. Serve them warm with a glass of milk or a scoop of ice cream for the ultimate indulgent experience.
Give this recipe a try, and watch it become a staple in your dessert collection!
Prep Time: 25 minutes | Cook Time: 12 minutes | Total Time: 37 minutes
Calories: 220 kcal per cookie | Servings: 18 cookies
Let me know if you’d like more variations or tips!
