These Chocolate Lava Brownie Cookies are the perfect blend of a rich brownie and an indulgent molten lava cake. With a crisp edge, a fudgy center, and a gooey, melty chocolate core, these cookies are a chocolate lover’s dream. They’re easy to make and provide a wow factor that makes them perfect for any occasion—from casual get-togethers to special celebrations. The best part is breaking into the cookie to reveal the gooey lava center that flows out.
If you’re a fan of chocolate and want a dessert that’s both impressive and comforting, these lava brownie cookies are sure to become a favorite. Serve them warm for the ultimate experience, paired with a scoop of vanilla ice cream or a drizzle of caramel sauce for an added touch of decadence.
Table of Contents
- Ingredients
- Instructions
- Cook Notes & Tips
- Recipe Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
- 1/2 cup unsalted butter
- 1 1/2 cups semisweet chocolate chips, divided
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
Step 1: Melt the Chocolate
- In a microwave-safe bowl, combine the unsalted butter and 1 cup of semisweet chocolate chips. Microwave in 20-second intervals, stirring in between, until the mixture is melted and smooth. Set aside to cool slightly.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, combine the granulated sugar, light brown sugar, and the melted chocolate mixture. Mix until well combined.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 3: Add the Dry Ingredients
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix, as this can lead to tough cookies.
Step 4: Chill the Dough
- Cover the dough and refrigerate for at least 30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking and keeps them thick and fudgy.
Step 5: Preheat Oven and Prepare Baking Sheets
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 6: Form the Cookies
- Scoop tablespoon-sized portions of dough and roll them into balls. Flatten each ball slightly and place 4-5 semisweet chocolate chips in the center.
- Fold the edges of the dough over the chocolate chips to fully encase them, then roll back into a ball.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still soft. The cookies will continue to cook as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool slightly.
Cook Notes & Tips
- Room Temperature Ingredients: Make sure the eggs are at room temperature to help the dough mix more evenly.
- Chilling the Dough: Chilling is essential to maintain the thick, fudgy consistency of the cookies. It also makes the dough easier to work with.
- Serving Warm: For the best lava effect, serve these cookies while they’re still slightly warm. If needed, reheat them in the microwave for 10-15 seconds to restore the gooey center.
Recipe Variations
- Peanut Butter Lava: Instead of adding chocolate chips to the center, add a teaspoon of peanut butter for a chocolate-peanut butter lava surprise.
- Espresso Kick: Add 1 teaspoon of instant espresso powder to the dry ingredients for a hint of coffee flavor that intensifies the chocolate.
- Salted Caramel Center: Add a piece of soft caramel in the center of each cookie for a delicious salted caramel lava.
Frequently Asked Questions (FAQs)
Q: Can I use dark chocolate instead of semisweet?
A: Yes, you can substitute dark chocolate chips for semisweet for a richer, less sweet flavor. Adjust the sugar slightly if needed.
Q: How do I store leftover cookies?
A: Store leftover cookies in an airtight container at room temperature for up to 3 days. Reheat them for a few seconds in the microwave to enjoy the molten center.
Q: Can I freeze these cookies?
A: Yes, you can freeze the cookie dough balls before baking. Freeze them on a baking sheet until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a couple of extra minutes to the baking time.
These Chocolate Lava Brownie Cookies are an absolute treat for chocolate lovers. With a crispy edge, a fudgy center, and a luscious molten core, they combine the best of brownies and lava cakes in one irresistible cookie. Perfect for satisfying those chocolate cravings or impressing guests, these cookies are easy to make and deliver big on flavor. Serve them warm for the ultimate experience, and watch as everyone falls in love with the gooey chocolate lava center. Give this recipe a try and enjoy the rich, molten goodness in every bite!
