Name: Chocolate Lava Brownie Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: Semi-sweet chocolate (chopped or chips) – 6 oz (170g); Unsalted butter – 1/2 cup (115g); Granulated sugar – 1/2 cup (100g); Brown sugar – 1/4 cup (50g); Eggs – 2 large; All-purpose flour – 1 cup (120g); Unsweetened cocoa powder – 1/4 cup (30g); Baking powder – 1/2 tsp; Salt – 1/4 tsp; Vanilla extract – 1 tsp; Optional: Chocolate chunks for the gooey lava center – 1/2 cup (80g)

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Short Description

Chocolate Lava Brownie Cookies are the ultimate sweet treat for chocolate lovers. Imagine the perfect balance of a rich, fudgy brownie combined with the chewy texture of a cookie, and topped off with a molten chocolate center that oozes out with each bite. These cookies are sure to satisfy any sweet tooth, making them the perfect indulgence for any occasion.

Why You’ll Love This Recipe?

If you’re torn between a brownie and a cookie, this recipe is the answer to your dessert dreams. Chocolate Lava Brownie Cookies offer the best of both worlds: a soft, chewy exterior with a warm, gooey center that erupts with chocolatey goodness. They’re easy to make, perfectly portioned, and so decadent. Every bite feels like a mini chocolate lava cake, making them the ideal dessert for a cozy night in or when you want to impress guests with your baking skills. Plus, they’re ready in under 30 minutes—how’s that for a quick chocolate fix?

Ingredients

Here’s a quick look at the ingredients you’ll need to whip up these indulgent cookies. (The full list of ingredients is below.)

Semi-sweet chocolate (chopped or chips)
Unsalted butter
Sugar (granulated and brown sugar)
Eggs
All-purpose flour
Cocoa powder (unsweetened)
Baking powder
Salt
Vanilla extract
Optional: Chocolate chunks for the gooey lava center

Directions

1. Melt the Chocolate and Butter

Start by melting the semi-sweet chocolate and butter together. You can do this in a heatproof bowl over a double boiler or in the microwave in short intervals, stirring in between. Once fully melted and smooth, set the mixture aside to cool slightly.

2. Mix the Wet Ingredients

In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until smooth and creamy. Stir in the vanilla extract. Once the chocolate and butter mixture has cooled slightly, pour it into the egg-sugar mixture and stir until fully combined.

3. Combine the Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix the dough, as that can result in denser cookies.

4. Chill the Dough

Cover the cookie dough with plastic wrap and chill it in the refrigerator for at least 20-30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking and ensures they hold their shape.

5. Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.

6. Form the Cookies

Once the dough is chilled, use a cookie scoop or tablespoon to form dough balls. If you want an extra gooey chocolate lava center, press a small chunk of chocolate into the center of each dough ball, then roll the dough around it to fully encase the chocolate. Place the cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

7. Bake the Cookies

Bake the cookies in the preheated oven for 10-12 minutes. The edges should look set and slightly cracked, but the center should still look soft. This is the key to achieving that lava-like, molten center! Don’t overbake—this will keep them soft and chewy.

8. Let the Cookies Cool

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. The molten center will continue to set as they cool, but it should still be warm and gooey when you bite into it.

Expert Tips and Tricks

Don’t Overbake: The secret to getting that molten lava center is baking the cookies just until the edges are set but the middle is still soft. If you bake them too long, you’ll lose that gooey chocolate center!
Use Good Quality Chocolate: Since chocolate is the star of this recipe, using high-quality semi-sweet chocolate will make a big difference in flavor.
Chill the Dough: Chilling the dough not only helps the cookies hold their shape but also enhances the flavor as the dough rests and the ingredients meld together.
Make It Extra Gooey: For an even richer molten center, add an extra piece of chocolate (like a chunk or a truffle) inside the dough ball before baking.

Recipe Variations and Possible Substitutions

Dark Chocolate: If you prefer darker, less sweet chocolate, swap out the semi-sweet chocolate for dark chocolate or bittersweet chocolate.
Stuff with More Than Just Chocolate: Want to take these cookies up a notch? Add a scoop of peanut butter or Nutella to the center before baking for a whole new level of indulgence.
Add Nuts: For a crunchy contrast, toss in some chopped walnuts or pecans into the dough. The nuts will add a bit of texture to balance the soft, gooey center.

Serving and Pairing Suggestions

Chocolate Lava Brownie Cookies are perfect on their own, but they pair wonderfully with a cold glass of milk, a scoop of vanilla ice cream, or even a hot cup of coffee. You can also drizzle a little extra melted chocolate on top or serve with a dollop of whipped cream for a more decadent dessert experience.

Storage and Reheating Tips

Store any leftover cookies in an airtight container at room temperature for up to 4-5 days. To reheat and get that gooey, molten center again, place the cookies in the microwave for about 15-20 seconds. You can also freeze these cookies for up to 3 months—just place them in a freezer-safe container or bag. To reheat frozen cookies, microwave for 30 seconds or let them thaw at room temperature.

4 FAQs

1. Can I make the dough ahead of time?
Yes! You can prepare the cookie dough in advance, cover it with plastic wrap, and refrigerate it for up to 2 days before baking. This will also help develop the flavor of the dough.

2. Why are my cookies not oozing with chocolate?
It’s all about not overbaking them. Make sure to take them out of the oven when they look set around the edges but soft in the middle. Also, adding extra chocolate in the center before baking helps create that gooey lava effect.

3. Can I make these cookies without a molten center?
Yes! If you prefer a more traditional cookie, just skip the extra chocolate in the center. These will still be incredibly delicious and fudgy.

4. How can I make these cookies more festive?
For special occasions, add colorful sprinkles or mini chocolate chips to the dough for a fun, festive twist. You can also drizzle them with white chocolate for a contrast in color and flavor.

Conclusion

Chocolate Lava Brownie Cookies are the ultimate chocolate indulgence. They bring together the chewy goodness of a cookie with the rich, molten center of a brownie, creating a dessert that’s impossible to resist. Whether you’re baking for a special occasion or just craving something sweet, these cookies will satisfy all your chocolate cravings. With the perfect balance of fudgy and gooey, each bite is pure heaven!

Short Description

Why You’ll Love This Recipe?

Ingredients

Directions

1. Melt the Chocolate and Butter

2. Mix the Wet Ingredients

3. Combine the Dry Ingredients

4. Chill the Dough

5. Preheat the Oven

6. Form the Cookies

7. Bake the Cookies

8. Let the Cookies Cool

Expert Tips and Tricks

Recipe Variations and Possible Substitutions

Serving and Pairing Suggestions

Storage and Reheating Tips

4 FAQs

Conclusion

Chocolate Lava Brownie Cookies

Description

Ingredients

Instructions

Notes

Nutrition