Chocolate Lava Brownie Cookies Recipe
If you’re a chocoholic with a soft spot for baked goods, these Chocolate Lava Brownie Cookies are about to become your new obsession. Imagine a perfectly chewy brownie cookie wrapped around a gooey, molten chocolate center—each bite erupts with rich, silky chocolate and fudgy goodness. They’re fun to make, incredibly impressive to serve, and strike a magical balance between simple comfort and dessert decadence. Nothing brings people together like a tray of cookies fresh from the oven, especially when you can promise a warm, melting chocolate core in the middle of every one.
Ingredients You’ll Need
The magic of Chocolate Lava Brownie Cookies comes from a handful of trusty ingredients that most baking lovers already have on hand. Each one plays a crucial part, whether it’s creating that signature chewy edge, bringing depth to the chocolate, or building the surprise lava center.
- Unsalted Butter: Helps the dough turn out indulgently rich and provides a tender texture and classic buttery flavor.
- Semi-Sweet Chocolate Chips: Supplies the deep, melty chocolate base that ensures these cookies are all about chocolate.
- Granulated Sugar: Adds sweetness and helps give that beloved chew to the brownie-like exterior.
- Brown Sugar: Offers a touch of caramel-like undertone and keeps the cookies soft and moist.
- Large Eggs: Bind everything together and create the fudgy interior these cookies are famous for.
- Vanilla Extract: A splash for warmth and to boost the overall chocolate flavor.
- All-Purpose Flour: Provides structure so your cookies hold that glorious lava center.
- Unsweetened Cocoa Powder: Intensifies the chocolate flavor and adds color and depth.
- Baking Powder: Gives a gentle lift so the cookies don’t end up too dense.
- Salt: Just a pinch to sharpen all the flavors and cut through the sweetness.
- Chocolate Truffles or Squares: The secret lava! Adds that unmistakable molten center that makes every bite unforgettable.
How to Make Chocolate Lava Brownie Cookies
Step 1: Prepare Your Baking Sheet and Oven
Start by preheating your oven to 350°F. While you’re waiting, line a baking sheet with parchment paper for easy cleanup and flawless cookie removal. Getting this step done first means you can get the cookies into the oven the moment your dough is ready.
Step 2: Melt Butter and Chocolate Chips Together
Grab a microwave-safe bowl and combine your unsalted butter with the semi-sweet chocolate chips. Microwave in 30-second bursts, stirring well each time, until the mixture is completely melted and smooth. This duo is what gives Chocolate Lava Brownie Cookies their signature glossy, fudgy dough. Set aside and let cool slightly, so it doesn’t cook the eggs in the next step.
Step 3: Whisk Wet Ingredients
In a separate bowl, blend together the granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until everything looks well mixed and a little creamy—the eggs and sugars should combine into a ribbony base, setting the stage for a plush, glossy dough.
Step 4: Add Melted Chocolate Mixture
Now, pour your cooled melted chocolate and butter mixture into the sugar and eggs bowl. Stir gently but thoroughly, making sure every bit of sugary goodness gets enveloped with chocolate. This fusion is crucial for that brownie-like chew and rich, chocolatey punch.
Step 5: Sift and Stir in Dry Ingredients
Sift your all-purpose flour, unsweetened cocoa powder, baking powder, and salt directly into the wet mixture. Stir just until a thick, cohesive dough forms; don’t overmix, or the cookies can end up less tender. This dough will be shiny and a bit sticky, which is exactly what you want for the best lava effect.
Step 6: Chill Dough for Easy Handling
Pop your dough in the fridge for 30 minutes. This makes it far easier to scoop, shape, and seal around the chocolate truffles or squares later. Chilling also helps the cookies stay thick and keeps the centers extra gooey instead of drying out in the oven.
Step 7: Shape with Lava Centers
Once the dough is chilled, scoop about 2 tablespoons for each cookie. Flatten slightly, then press a chocolate truffle or square right into the center. Carefully wrap the dough around the filling, pinching the edges to seal so the lava center stays hidden until the big reveal.
Step 8: Bake to Perfection
Arrange the cookie dough balls on your lined baking sheet, spacing them a few inches apart. Bake for 10 to 12 minutes, just until the edges look set but the middles are still soft—this is key for that molten effect. Let them cool on the tray for 5 minutes before transferring to a wire rack to finish setting up their chewy, fudgy texture.
How to Serve Chocolate Lava Brownie Cookies
Garnishes
A sprinkle of powdered sugar or a little sea salt on top brings out the deep chocolate flavor and adds a touch of elegance. For extra indulgence, a light drizzle of melted chocolate or caramel over each cookie makes them feel like a bakery treat you’ll want to brag about.
Side Dishes
Chocolate Lava Brownie Cookies pair dreamily with a scoop of vanilla ice cream, a swirl of whipped cream, or a handful of fresh berries. Set them alongside a hot cup of coffee or a cold glass of milk, and you have dessert perfection—simple, satisfying, and sure to please everyone at the table.
Creative Ways to Present
Try stacking the cookies on a decorative platter or packaging them in little gift boxes with ribbon for edible gifts. For parties, place a cookie in a ramekin, top with ice cream, and let guests break into the lava together. You can also cut them in half to show off the molten center, making everyone’s mouth water before the first bite.
Make Ahead and Storage
Storing Leftovers
Leftover cookies (if you’re lucky enough to have any!) keep best in an airtight container at room temperature for up to three days. They’ll stay soft, and that center will still be delightfully fudgy even the next day.
Freezing
You can freeze the unbaked, filled dough balls for up to two months—just place them on a baking sheet to firm up before transferring to a freezer bag. This way, you can bake off fresh Chocolate Lava Brownie Cookies for a quick treat whenever the craving strikes. Baked cookies also freeze well; simply thaw at room temperature before serving.
Reheating
To revive the warm, molten center, microwave a cookie for about 10 seconds. It will turn gooey again, just like when they were first pulled from the oven. If you’re reheating several, pop them in a low oven (300°F) for 3–5 minutes instead.
FAQs
Can I use different types of chocolate for the center?
Absolutely! While truffles and squares are classic, feel free to try caramel-filled chocolate, dark chocolate, or even peanut butter cups for a twist on traditional Chocolate Lava Brownie Cookies. Each filling melts down into its own unique version of lava.
My cookies spread too much. What went wrong?
If your cookies are spreading more than you’d like, it could be from not chilling the dough long enough. Ensuring the dough is cold before baking helps keep the cookies from flattening out and losing their molten core.
Can I make these without a microwave?
Of course! Simply melt the butter and chocolate chips together gently in a heatproof bowl set over a pan of simmering water, stirring until smooth. The stovetop method works just as well and gives you total control over the melting process.
How do I know when the cookies are done?
The edges should be set while the centers still look soft and a bit underbaked. If you bake them too long, you’ll miss out on that gooey molten middle—the heart of Chocolate Lava Brownie Cookies! Trust your timer and the visual cues for best results.
Can I double this recipe for a crowd?
Yes! This recipe scales beautifully if you’re serving a party or want to gift extra cookies. Just be sure to bake in batches so the oven isn’t overcrowded, and keep an eye on them for even baking.
Final Thoughts
There truly is nothing like the thrill of breaking open a homemade Chocolate Lava Brownie Cookie and watching that glorious chocolate center ooze out. These cookies are chocolatey, comforting, and so much fun to share—or keep all to yourself. Whether you’re baking for family, friends, or just as a self-care treat, don’t hesitate to whip up a batch and see why these have become a favorite in so many kitchens!
Print
Chocolate Lava Brownie Cookies Recipe
- Total Time: 27 minutes (plus 30 minutes chill time)
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of Chocolate Lava Brownie Cookies. These irresistible treats feature a gooey chocolate center encased in a fudgy brownie cookie, creating a perfect blend of rich flavors and textures.
Ingredients
Cookie Dough:
- 1/2 cup (1 stick) unsalted butter
- 1 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Lava Center:
- 12 chocolate truffles or squares
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Melt butter and chocolate: In a microwave-safe bowl, melt the butter and chocolate chips together in 30-second intervals, stirring until smooth. Let it cool slightly.
- Mix wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla. Stir in the melted chocolate mixture.
- Add dry ingredients: Sift in flour, cocoa powder, baking powder, and salt. Mix until a thick dough forms.
- Chill the dough: Refrigerate the dough for 30 minutes. Scoop dough, press a chocolate truffle into the center, wrap dough around it, and place on the baking sheet.
- Bake: Bake for 10–12 minutes until edges are set but centers are soft. Cool on pan before transferring to a wire rack.
Notes
- For a richer flavor, use dark chocolate or espresso powder in the dough.
- Best served warm to enjoy the molten center.
- Store in an airtight container and reheat for 10 seconds in the microwave to revive the lava texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 260
- Sugar: 20g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
