Jump to Recipe Print RecipeAs I pulled a tray of these Chocolate Lava Cookies from the oven, the intoxicating aroma of melting chocolate enveloped my kitchen, promising something truly delightful. These chewy cookies are not just any treat; they feature a luscious molten ganache center that flows out with every bite, satisfying any chocolate lover’s cravings. What I adore about this recipe is how quickly it comes together—ideal for those spontaneous dessert moments. Plus, they strike that perfect balance between indulgence and simplicity, making them a crowd-pleaser at any gathering. Are you ready to embrace the magic of these cookies and create a sweet masterpiece that will leave everyone asking for more? Why Are Chocolate Lava Cookies Irresistible? Chewy, dreamy texture: The outside is wonderfully chewy, while the molten ganache center delivers a warm, gooey surprise that chocolate lovers crave. Quick and easy: You can whip these up in no time, perfect for impromptu gatherings or late-night cravings. Gourmet experience: Impress your friends and family with a dessert that tastes like it came straight from a fancy bakery. Customizable: Add a twist by experimenting with ingredients—think nuts or even a hint of espresso for a mocha delight! Serve warm: These cookies are best enjoyed fresh from the oven, preferably with a scoop of ice cream, turning your dessert into an unforgettable treat. Don’t miss out on exploring similar delights like Chocolate Chip Cookie Bars or Cosmic Brownie Cookies for even more indulgence! Chocolate Lava Cookies Ingredients These ingredients come together to create an indulgent treat that pairs perfectly with your favorite ice cream. For the Ganache • Semi-Sweet Chocolate Chips – Provides rich chocolate flavor; substitute with dark chocolate for a more intense taste. • Heavy Whipping Cream – Creates the ganache filling’s creamy texture; can use coconut cream for a dairy-free option. For the Cookies • All-Purpose Flour – Gives structure to the cookies; use gluten-free flour for a gluten-free variation. • Dutch Process Cocoa Powder – Enhances chocolate flavor and color; substituting with natural cocoa powder will alter the acidity. • Baking Powder – Acts as a leavening agent to help cookies rise; do not substitute with baking soda. • Salt – Balances sweetness while enhancing overall flavor; essential for that perfect taste. • Unsalted Butter – Adds richness and moisture; margarine or plant-based butter can be used if preferred. • Light Brown Sugar – Contributes moisture and a hint of caramel flavor; dark brown sugar deepens the flavor. • Granulated White Sugar – Provides sweetness and texture; substitute with coconut sugar for a less refined option. • Egg Yolks – Contributes to moisture and richness; for an egg-free alternative, use flax eggs or applesauce. • Vanilla – Enhances overall flavor; opt for pure vanilla extract for the best results. For Dusting • Powdered Sugar – For topping; optional but adds a sweet finishing touch. Substitute with a sugar-free alternative if desired. Step‑by‑Step Instructions for Chocolate Lava Cookies Step 1: Prepare the Ganache In a small saucepan, heat ½ cup of heavy whipping cream over medium heat until it just starts to simmer. Remove from heat and pour it over 1 cup of semi-sweet chocolate chips in a bowl. Let the mixture sit for 5 minutes to soften the chocolate, then stir until smooth. Transfer the ganache to the refrigerator and chill for about 1 hour until firm. Step 2: Prep the Dry Mixture While the ganache is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, whisk together 1 cup of all-purpose flour, ⅓ cup of Dutch process cocoa powder, ½ teaspoon of baking powder, and a pinch of salt. Mix until well combined, then set this dry mixture aside for later use in the Chocolate Lava Cookies. Step 3: Make the Dough In a large mixing bowl, cream together ½ cup of unsalted butter and ½ cup light brown sugar with an electric mixer until the mixture is light and fluffy, about 2-3 minutes. Gradually add in ¼ cup of granulated white sugar and continue beating until fully combined. Next, incorporate 2 egg yolks and 1 teaspoon of vanilla extract, mixing well to create a smooth and cohesive dough. Step 4: Combine Mixtures Slowly add the dry mixture to the wet ingredients, using a spatula to gently fold it in until just combined. Be careful not to overmix; your dough should be thick and slightly sticky. Now, retreat to your chilled ganache and scoop it into 12 small balls, about 1 tablespoon each, then return them to the fridge for a few more minutes to solidify. Step 5: Assemble the Cookies Using a cookie scoop, take about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place one frozen ganache ball in the center and carefully wrap the dough around it to form a ball. Repeat this process for all the cookie dough, ensuring the ganache is completely covered. Step 6: Bake the Cookies Place the assembled Chocolate Lava Cookies onto the prepared baking sheet, leaving enough space between each for them to spread. Bake in the preheated oven for 10-11 minutes, until the edges are firm but the centers still look slightly soft. Remove them from the oven and allow them to cool for about 5 minutes on the baking sheet before transferring them to a wire rack. Step 7: Serve and Enjoy Once cooled slightly, dust the warm cookies with powdered sugar for an extra touch of sweetness. Serve them immediately to enjoy the molten chocolate center, or pair them with a scoop of vanilla ice cream for a delectable dessert experience. Indulge in your homemade Chocolate Lava Cookies! How to Store and Freeze Chocolate Lava Cookies Airtight Container: Store your Chocolate Lava Cookies in an airtight container at room temperature for up to 3 days to maintain their delightful chewiness. Refrigerate: If you’d like to keep them longer, they can be refrigerated for up to a week. Just be sure to bring them to room temperature before serving for the best texture. Freezer: For longer storage, freeze the assembled but unbaked cookie dough for up to 2 months. Simply portion out the dough, place it in a freezer-safe bag, and when you’re ready to bake, bake straight from the freezer; you may need to add an extra minute or two to the baking time. Reheating: To enjoy leftovers warm, briefly microwave each cookie for 10-15 seconds; this will revive that molten ganache center and keep the cookies fresh and delicious! Expert Tips for Chocolate Lava Cookies Chill Ganache: Make sure your ganache is fully chilled to prevent leakage. If it’s not firm enough, the cookies might not have that oozy center we love. Accurate Measurements: Measure your flour correctly by scooping and leveling it off with a knife instead of packing it. For even more accuracy, consider weighing it; 1 cup should be around 125 grams. Bake in Batches: Bake only a few cookies at a time to ensure even cooking. This also helps prevent the cookies from spreading too much during baking, keeping them nice and thick. Keep Ingredients Cold: Ensure your butter is softened but not melted. If it’s too warm, your cookies might spread too much, and you’ll miss out on that chewy Chocolate Lava Cookies texture. Experiment with Add-ins: Don’t hesitate to get creative! Add-ins like nuts, chocolate chunks, or a teaspoon of espresso powder can elevate your cookie experience to the next level. Chocolate Lava Cookies Variations & Substitutions Feel free to sprinkle your creativity into these Chocolate Lava Cookies for a delightful twist! Espresso Boost: Add 1 teaspoon of espresso powder to the dry ingredients for a rich mocha flavor. The coffee notes beautifully enhance the chocolate, giving a depth that’s simply irresistible. Nutty Delight: Toss in ½ cup of chopped walnuts or pecans to the cookie dough for a crunchy texture. The combination of soft chocolate and crunchy nuts adds a lovely surprise in every bite. Peanut Butter Swirl: Replace half of the ganache with peanut butter for a sweet and salty experience. The creamy peanut butter complements the chocolate while introducing a new layer of flavor. Coconut Cream: Swap heavy whipping cream with coconut cream for your ganache to create a tropical flair. This variation will offer a delightful coconut flavor that dances beautifully with chocolate. Gluten-Free Goodness: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free version. Just ensure it’s suitable for baking—your cookies will be soft, chewy, and everyone can enjoy! Caramel Surprise: Instead of chocolate ganache, fill the cookies with soft caramel for a sweet twist. The gooey caramel adds a wonderful contrast to the chocolatey dough, creating a decadent treat. Zesty Citrus: Incorporate 1 teaspoon of orange or lemon zest into the dough. The citrus will add a refreshing brightness that pairs surprisingly well with the rich chocolate. Chili Chocolate: Add a pinch of cayenne pepper to the cookie dough for a spicy kick. It introduces an exciting heat that perfectly complements the sweet chocolate, turning a classic into an adventurous delight. Looking for more delicious ideas? You might also love making Pink Hot Chocolate for a fun drink to enjoy alongside these cookies or diving into a batch of Chocolate Peanut Butter treats for a different chocolate experience! What to Serve with Chewy Chocolate Lava Cookies? Treat yourself to a symphony of flavors and textures that will elevate your dessert experience beyond the cookie itself. Vanilla Ice Cream: The classic pairing! A scoop of creamy vanilla ice cream provides a cool contrast to the warm, molten cookies, making every bite divine. Fresh Berries: Juicy strawberries or raspberries add a burst of tartness that cuts through the richness, balancing out the chocolate indulgence perfectly. Chocolate Drizzle: Take it up a notch by drizzling extra melted chocolate on top. The added layer of decadence will make your cookies even more irresistible! Espresso or Coffee: A warm cup of coffee enhances the chocolate flavor beautifully, creating a rich pairing that’s perfect for a cozy evening at home. Whipped Cream: Light and airy, whipped cream adds a touch of sweetness and creaminess that complements the chewy texture of the cookies splendidly. Caramel Sauce: A drizzle of caramel sauce introduces a sweet and salty element that pairs amazingly with the luscious chocolate center. With these delightful accompaniments, your Chewy Chocolate Lava Cookies will not only satisfy your sweet tooth but also enhance your overall dessert experience. Make Ahead Options These Chocolate Lava Cookies are perfect for meal prep enthusiasts and can save you precious time during busy weeks! You can prepare the ganache filling up to 24 hours in advance; simply follow the ganache instructions, then refrigerate it until firm. The cookie dough can also be made ahead and stored in the refrigerator for up to 3 days. To maintain their quality, wrap the formed cookie balls tightly in plastic wrap before storing. When you’re ready to bake, simply place the frozen ganache balls in the center and bake straight from the fridge or freezer. You’ll have fresh, warm Chocolate Lava Cookies that are just as delicious with minimal effort! Chocolate Lava Cookies Recipe FAQs What type of chocolate should I use for the ganache? I recommend using semi-sweet chocolate chips for a perfectly balanced flavor in your Chocolate Lava Cookies. If you prefer a more intense chocolate experience, dark chocolate is a fantastic substitute! How should I store any leftover cookies? To maintain that delightful chewiness, store your Chocolate Lava Cookies in an airtight container at room temperature for up to 3 days. If you can resist, they taste best fresh from the oven, but they can also be refrigerated for a week. Just remember to bring them back to room temperature before enjoying! Can I freeze the dough for later use? Absolutely! Freeze the assembled but unbaked cookie dough for up to 2 months. Simply portion out the dough into balls and place them in a freezer-safe bag. When you’re ready to bake, just pop them straight into the oven—just add an extra minute or two to the baking time for best results. How do I troubleshoot if my cookies spread too much while baking? If your Chocolate Lava Cookies spread too much, it might be due to soft butter. Make sure your butter is softened, but not melted. Also, measuring your flour correctly by scooping and leveling (or weighing it) can prevent this issue. Lastly, try baking in smaller batches for more controlled results! What can I do if my ganache isn’t firm enough? If your ganache isn’t firm after chilling, give it more time in the refrigerator. For making it easier to work with, you can re-chill it for about 30 minutes until it’s solid enough to form into balls. This ensures that each cookie maintains that delicious molten center without leaking. Are these cookies suitable for those with dietary restrictions? You can easily adapt your Chocolate Lava Cookies for various dietary needs! For a gluten-free version, swap the all-purpose flour for a gluten-free flour blend. If you’re dealing with an egg allergy, flax eggs or applesauce can serve as great egg replacements. Enjoying these cookies with dietary considerations in mind is totally possible! Chewy Chocolate Lava Cookies That Melt Hearts and Taste Buds Indulge in these Chocolate Lava Cookies with a molten ganache center, perfect for satisfying cravings. Print Recipe Pin Recipe Prep Time 1 hour hrCook Time 11 minutes minsChilling Time 1 hour hrTotal Time 2 hours hrs 11 minutes mins Servings: 12 cookiesCourse: DessertCuisine: AmericanCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Ganache1 cup Semi-Sweet Chocolate Chips Substitute with dark chocolate for more intense taste.½ cup Heavy Whipping Cream Can use coconut cream for a dairy-free option.For the Cookies1 cup All-Purpose Flour Use gluten-free flour for a gluten-free variation.⅓ cup Dutch Process Cocoa Powder Substituting with natural cocoa powder will alter acidity.½ teaspoon Baking Powder Do not substitute with baking soda.a pinch Salt Essential for that perfect taste.½ cup Unsalted Butter Margarine or plant-based butter can be used if preferred.½ cup Light Brown Sugar Dark brown sugar deepens flavor.¼ cup Granulated White Sugar Substitute with coconut sugar for a less refined option.2 Egg Yolks For an egg-free alternative, use flax eggs or applesauce.1 teaspoon Vanilla Opt for pure vanilla extract for the best results.For Dustingto taste Powdered Sugar Optional but adds a sweet finishing touch. Equipment OvenMixing bowlElectric MixerSaucepanSpatulaBaking sheetParchment paper Method Step‑by‑Step Instructions for Chocolate Lava CookiesIn a small saucepan, heat ½ cup of heavy whipping cream over medium heat until it just starts to simmer. Remove from heat and pour it over 1 cup of semi-sweet chocolate chips in a bowl. Let the mixture sit for 5 minutes to soften the chocolate, then stir until smooth. Transfer the ganache to the refrigerator and chill for about 1 hour until firm.While the ganache is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, whisk together 1 cup of all-purpose flour, ⅓ cup of Dutch process cocoa powder, ½ teaspoon of baking powder, and a pinch of salt. Mix until well combined, then set this dry mixture aside for later use in the Chocolate Lava Cookies.In a large mixing bowl, cream together ½ cup of unsalted butter and ½ cup light brown sugar with an electric mixer until the mixture is light and fluffy, about 2-3 minutes. Gradually add in ¼ cup of granulated white sugar and continue beating until fully combined. Next, incorporate 2 egg yolks and 1 teaspoon of vanilla extract, mixing well to create a smooth and cohesive dough.Slowly add the dry mixture to the wet ingredients, using a spatula to gently fold it in until just combined. Be careful not to overmix; your dough should be thick and slightly sticky. Now, retreat to your chilled ganache and scoop it into 12 small balls, about 1 tablespoon each, then return them to the fridge for a few more minutes to solidify.Using a cookie scoop, take about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place one frozen ganache ball in the center and carefully wrap the dough around it to form a ball. Repeat this process for all the cookie dough, ensuring the ganache is completely covered.Place the assembled Chocolate Lava Cookies onto the prepared baking sheet, leaving enough space between each for them to spread. Bake in the preheated oven for 10-11 minutes, until the edges are firm but the centers still look slightly soft. Remove them from the oven and allow them to cool for about 5 minutes on the baking sheet before transferring them to a wire rack.Once cooled slightly, dust the warm cookies with powdered sugar for an extra touch of sweetness. Serve them immediately to enjoy the molten chocolate center, or pair them with a scoop of vanilla ice cream for a delectable dessert experience. Nutrition Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 10mgIron: 0.5mg NotesStore your Chocolate Lava Cookies in an airtight container at room temperature for up to 3 days to maintain their chewiness. Refrigerate for a week, or freeze unbaked dough for 2 months. Microwave leftovers for 10-15 seconds to revive the molten center. Tried this recipe?Let us know how it was!