Name: Chocolate Lava Brownie Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 cup unsalted butter; 1 3/4 cups sugar; 2 large eggs; 2 tsp vanilla extract; 3/4 cup all-purpose flour; 1/2 cup cocoa powder; 1/2 tsp baking powder; 1/2 tsp salt; 6 –8 oz chocolate chunks or chocolate ganache

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Indulge in the irresistible fusion of a brownie and a cookie with these Chocolate Lava Brownie Cookies. Imagine biting into a fudgy, rich cookie with a molten chocolate center that oozes out, creating a decadent treat perfect for any chocolate lover.

These cookies combine the dense texture of classic brownies with the convenience and crisp edges of cookies, making them a perfect dessert to satisfy your chocolate cravings any time of day.

Why You’ll Love This Recipe

Deliciously fudgy brownie flavor combined with gooey molten chocolate centers.
Perfect balance of crispy edges and soft, chewy middles for superb texture.
Easy to make with simple ingredients and ideal for any chocolate lover.
Great for sharing or serving as an impressive dessert for special occasions.

Ingredients

Unsalted butter (1 cup, ≈ 225 g): Provides richness and moisture, essential for fudgy brownie-style cookies.
Sugar (1¾ cups): Adds sweetness and helps create a tender crumb with slight crispness on the edges.
Large eggs (2): Bind the ingredients and add structure while keeping the cookies moist.
Vanilla extract (2 tsp): Enhances the overall chocolate flavor with aromatic sweetness.
All-purpose flour (¾ cup): Forms the cookie’s structure while keeping it soft and cakey.
Cocoa powder (½ cup): Provides rich chocolate depth and the signature brownie taste.
Baking powder (½ tsp): Adds slight lift and softness to the cookie texture.
Salt (½ tsp): Balances sweetness and enhances the chocolate flavors.
Chocolate chunks or ganache (6–8 oz, ≈ 170–225 g): The luscious molten center that creates the signature lava effect inside each cookie.

Instructions

Prep & Preheat Oven: Preheat your oven to 175 °C (≈ 350 °F) to ensure even baking. Prepare cookie sheets by lining them with parchment paper to prevent sticking and allow easy cleanup.
Melt the Butter: Gently melt the unsalted butter in a microwave-safe bowl or over low heat on the stovetop. Allow it to cool slightly to avoid cooking the eggs when combined later.
Mix the Base Ingredients: In a large bowl, combine the melted butter and sugar, stirring until they are thoroughly mixed. Add the eggs one at a time, beating well after each addition to ensure the batter is smooth and homogenous. Stir in the vanilla extract for added aroma and flavor.
Incorporate Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, and salt. This step is crucial for even distribution of the dry ingredients. Gently fold them into the wet ingredients until just combined, taking care not to overmix which can toughen the cookies.
Form the Cookies with a Lava Center: Scoop about 1.5–2 tablespoons of dough and flatten gently in your palm. Place either a chocolate chunk or a teaspoon of chocolate ganache in the center, then carefully wrap the dough around it. Roll into a smooth ball ensuring the filling is completely enclosed to create the molten center.
Bake to Perfection: Arrange the cookie dough balls on the parchment-lined baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 9 to 12 minutes, aiming for set edges while keeping the centers soft and gooey for the perfect lava effect.
Cool and Serve Warm: Allow the cookies to cool on the baking sheet for a few minutes so they firm up slightly but remain soft inside. Transfer to a wire rack if desired. Serve warm to enjoy the molten chocolate center at its best.

You Must Know

Using a soft chocolate ganache or caramel-chocolate blend heightens the gooey lava effect.
To achieve a fudgier texture, slightly underbake the cookies so the centers remain soft.
Add a sprinkle of flaky sea salt or chopped nuts for complementary texture and flavor contrast.
Cookies can be stored in an airtight container at room temperature for up to 3 days without losing texture.

Storage Tips

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed bag for up to 1 month and thaw before serving.

Serving Suggestions

Serve these decadent cookies warm alongside a cold glass of milk or a scoop of vanilla ice cream for an indulgent dessert experience. They also pair beautifully with a hot cup of coffee or tea.

Professional Tips

Chill the dough briefly before baking to reduce spreading and keep the centers gooey.
If using ganache for the center, refrigerate it until firm to make handling easier.
Use high-quality cocoa powder for the richest flavor impact.

FAQs

Can I use dark chocolate instead of milk chocolate for the lava center?: Yes, dark chocolate adds a richer, bittersweet flavor which complements the cocoa in the dough beautifully.
How can I make these cookies vegan?: Replace butter with plant-based margarine and use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) as an egg substitute.
What if my cookies spread too much?: Chill the dough before baking and make sure you measure flour accurately to maintain proper dough consistency.
Can I prepare these cookies in advance?: You can prepare the cookie dough and freeze it before baking. Bake from frozen, adding a couple of extra minutes to the baking time.
Why are my centers not gooey?: Make sure you don’t overbake the cookies and use soft ganache or chocolate chunks for the molten core.
Is it okay to substitute all-purpose flour with gluten-free flour?: Yes, gluten-free flour blends designed for baking work well, but texture may vary slightly.