Chocolate Lava Cookies are a decadent treat that combines a crisp exterior with a gooey, molten center. Each bite delivers a rich, velvety chocolate experience, perfectly balanced with a hint of sweetness. The cookies are surprisingly easy to make, requiring just over an hour from start to finish, including a quick chill for the dough. With their irresistible texture and deep cocoa flavor, they’re guaranteed to satisfy even the most intense chocolate cravings.
These cookies are not just a dessert—they’re a moment of indulgence. The warm, fudgy center contrasts beautifully with the slightly chewy edges, creating a sensory delight. Packed with 369 calories per cookie, they’re a treat worth savoring. Whether you’re baking for a special occasion or simply treating yourself, these cookies are sure to impress. Their rich aroma and luscious texture make them impossible to resist, promising a truly unforgettable experience.
Ingredients for Chocolate Lava Cookies
- For the ganache:
- 6 oz (170 g) semisweet chocolate bar, finely chopped
- ⅔ cup (157 ml) heavy cream
- For the cookie dough:
- 1 cup (226 g) unsalted butter, softened
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (100 g) light brown sugar, firmly packed
- 1 large egg + 1 large egg yolk (room temperature preferred)
- 1 teaspoon vanilla extract
- 3 ⅓ cups (375 g) cake flour (see note)
- ½ cup (50 g) dark cocoa powder (see note)
- 2 Tablespoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
- Powdered sugar, for topping
Step-by-Step Instructions
- Make the ganache:
- Place the chopped chocolate in a medium-sized heat-proof bowl. Set aside.
- In a small saucepan, heat the heavy cream over medium-low heat until steaming. Remove from heat and pour evenly over the chocolate.
- Cover the bowl with foil and let sit for 5 minutes. Whisk until smooth, then let it solidify (you can refrigerate to speed this up).
- Prepare the cookie dough:
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
- Add the egg, egg yolk, and vanilla extract. Stir until well combined.
- In a separate bowl, whisk together the cake flour, dark cocoa powder, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until fully combined. Cover the dough with plastic wrap and chill for 30 minutes.
- Form the ganache balls:
- Once the ganache has solidified, scoop it into Tablespoon-sized portions. Place them on a wax paper-lined cookie sheet and freeze.
- Assemble the cookies:
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Scoop ¼ cup of cookie dough and roll it into a smooth ball. Use your thumbs to press a shallow crater into the center.
- Place a frozen ganache dollop into the crater, then fold the dough over to completely cover the ganache. Roll gently to form a smooth ball.
- Place the cookies on the prepared baking sheet, spacing them at least 2 inches apart.
- Bake the cookies:
- Bake on the center rack for 13 minutes.
- (Optional) Within 1 minute of removing from the oven, gently flatten the tops with a flat-bottomed measuring cup for a lava cake appearance.
- Finish and serve:
- Let the cookies cool on the tray, then sift powdered sugar over the tops before serving. Enjoy!
Perfect Pairings: Serving Suggestions
These Chocolate Lava Cookies are a showstopper on their own, but you can elevate them even further! Serve them warm with a scoop of vanilla ice cream for a decadent dessert. For a festive touch, drizzle with caramel or raspberry sauce. They also pair beautifully with a cup of coffee or a glass of cold milk.
Keep It Fresh: Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 3 days. To enjoy them warm, pop them in the microwave for 10-15 seconds—just enough to melt the ganache center. For longer storage, freeze the cookies in a single layer before transferring to a freezer-safe bag. Reheat directly from the freezer for a gooey treat anytime!
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the semisweet chocolate for white or dark chocolate in the ganache. Add a pinch of cinnamon or espresso powder to the cookie dough for a flavor twist. You can also roll the cookie dough balls in crushed nuts or sprinkles before baking for added texture and fun.
Time-Saving Hacks
Short on time? Prepare the ganache a day ahead and let it solidify in the fridge overnight. You can also make the cookie dough in advance and chill it for up to 24 hours. When ready to bake, simply assemble and pop them in the oven. These small steps can save you precious minutes on busy days!
Essential Equipment Tips
For best results, use a stand mixer or hand mixer to cream the butter and sugar until light and fluffy. A cookie scoop ensures evenly sized cookies, while a flat-bottomed measuring cup helps achieve that perfect lava cake look. Don’t forget parchment paper to prevent sticking and make cleanup a breeze!
Chocolate Lava Cookies
Ingredients
For the ganache
- 6 oz semisweet chocolate bar finely chopped
- ⅔ cup heavy cream
For the cookie dough
- 1 cup unsalted butter softened
- 1 ¼ cups granulated sugar
- ½ cup light brown sugar firmly packed
- 1 large egg + 1 large egg yolk room temperature preferred
- 1 teaspoon vanilla extract
- 3 ⅓ cups cake flour (see note)
- ½ cup dark cocoa powder (see note)
- 2 Tablespoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
- Powdered sugar for topping
Instructions
- For the ganache
- Place chocolate in a medium-sized heat-proof bowl. Set aside.
- In a small saucepan, heat cream over medium-low heat until steaming. Remove from heat and pour evenly over chocolate. Cover bowl with foil and let sit for 5 minutes.
- After 5 minutes, whisk chocolate and cream mixture until smooth. Let sit until solidified (you can speed this up by placing the bowl in the refrigerator). Meanwhile, begin preparing cookie dough.
- For the cookie dough
- In a large mixing bowl, combine butter and sugar and beat with an electric mixer until light and fluffy.
- Add egg, egg yolk, and vanilla extract. Stir until well combined.
- In a separate medium-sized mixing bowl, whisk together cake flour, dark cocoa powder, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until completely combined. Cover dough with plastic wrap and chill in the refrigerator for 30 minutes.
- Form ganache into balls
- Once ganache has solidified, scoop into Tablespoon sized portions and drop onto a wax paper lined cookie sheet and place in the freezer.
- Assembly
- When cookie dough is nearly done chilling, preheat oven to 375F (190C) and line baking sheets with parchment paper. Set aside.
- Scoop ¼ cup of cookie dough and roll gently between your palms to create a smooth ball. Using your thumbs, press a crater just into the center of the dough (don’t press too deep, or the filling will spill out the bottom of the cookies after baking). Retrieve one dollop of ganache from the freezer, press into the crater, fold dough over ganache so there is no ganache showing. Roll gently between your palms to create a smooth ball, make sure all of the ganache is covered. Repeat with remaining dough and ganache.
- Place on prepared cookie sheet, spacing cookies at least 2” apart. Transfer to center rack of 375F (190C) oven and bake for 13 minutes.
- (Optional) Within one minute of coming out of the oven, take a large flat bottomed measuring cup and gently flatten the tops of the cookies for a lava cake appearance. Do not press too hard or the ganache will leak!
- Let cookies cool on the cookie tray, then sift powdered sugar over the tops before serving. Enjoy!