Name: Chocolate Lava Cookies Recipe
Prep time: 35 min
Cook time: 10 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: ½ cup (113g) salted butter, softened; ½ cup (110g) packed light brown sugar; ⅓ cup (65g) granulated sugar; 1 large egg, at room temperature; 1 teaspoon (5ml) pure vanilla extract; 1 ¼ cups (180g) all purpose flour; ⅓ cup (28g) cocoa powder (preferably Dutch cocoa); ¼ teaspoon baking soda; ¼ teaspoon salt; 1 recipe Easy One Pot Hot Fudge Sauce (homemade or store-bought); 2 tablespoons (12g) cocoa powder

Jump to Recipe· 4.3 from 8 reviews

If you adore rich, gooey desserts that satisfy your chocolate cravings with every bite, then this Chocolate Lava Cookies Recipe is just what you need in your baking repertoire. These cookies are pure magic—a tender, deeply chocolatey shell giving way to an irresistibly molten fudge center that flows out like warm chocolate lava. Perfectly crisp around the edges yet soft and indulgent inside, they’re an amazing treat to enjoy fresh from the oven or even chilled. Whether you’re serving them for a special occasion or simply treating yourself, these cookies will quickly become a new favorite you’ll want to share with everyone you know.

Ingredients You’ll Need

The image shows eight small clear glass bowls arranged on a dark wooden surface with a rich reddish-brown tone. The top three bowls hold white flour, dark brown cocoa powder, and light brown packed brown sugar, each with a powdery texture. Below them, a bowl with a pale yellow block of butter is next to a smooth white egg. To the left, a bowl contains white powdery baking soda and salt. To the right, there is a bowl with white granulated sugar and next to it, a bowl with glossy dark brown liquid, likely vanilla extract is displayed, with the bottle placed below it. The layout is neat and organized, showing raw ingredients ready for baking. photo taken with an iphone --ar 4:5 --v 7

Simple, pantry-friendly ingredients come together in this recipe to create a spectacular dessert. Each one plays an essential role, from creating that tender cookie crumb to delivering the rich chocolate flavor that makes these lava cookies so addictive.

Salted butter (½ cup/113g): Softened to creamy perfection, this gives the dough richness and a tender texture.
Light brown sugar (½ cup/110g): Adds moisture and a subtle caramel note that deepens the cookie’s flavor.
Granulated sugar (⅓ cup/65g): Balances sweetness and helps create a slight crispness on the cookie edges.
Large egg (1, room temperature): Binds everything together and lends a lovely chewiness.
Pure vanilla extract (1 teaspoon/5ml): Enhances the chocolate and adds warm aromatic depth.
All-purpose flour (1 ¼ cups/180g): Forms the foundation of the cookie structure without weighing it down.
Cocoa powder (⅓ cup/28g): Dutch-processed preferred to give a profound chocolate intensity and a dark, rich color.
Baking soda (¼ teaspoon): Provides a gentle lift to keep the cookies light and tender.
Salt (¼ teaspoon): Balances the sweetness and enhances the overall flavor.
Fudge filling: Made from the Easy One Pot Hot Fudge Sauce base, with extra cocoa stirred in—this is the molten heart of the cookies.

How to Make Chocolate Lava Cookies Recipe

Step 1: Prepare the Fudge Filling

The secret to the molten center begins with the fudge sauce. Following the Easy Hot Fudge Sauce recipe ensures you get that irresistibly smooth, decadent filling. Once your hot fudge is ready, stirring in extra cocoa powder enriches its chocolate flavor even more. Pour the mixture into a jar and chill it in the fridge for at least four hours to firm it up, so it’s perfect for stuffing inside the cookies.

Step 2: Make the Chocolate Cookie Dough

Creating the dough is where the cookie’s texture and flavor start to come alive. Creaming the butter with both brown and granulated sugars until pale and fluffy sets a dreamy base for the cookies. Adding egg and vanilla brings binding and aromatic sweetness, then gently folding in the sifted flour, cocoa, baking soda, and salt creates a tender dough with just the right cocoa kick. Refrigerate the dough for two hours—this chilling step is crucial to developing the flavors and achieving a dough that’s easy to handle.

Step 3: Prepare the Fudge Balls

While the dough chills, scoop teaspoons of the firm fudge sauce and coat the bites in cocoa powder. This cocoa coating prevents the fudge from sticking and helps them keep their shape inside the cookie dough. Pop these fudge balls into the freezer for around 30 minutes so they become firm and easy to encapsulate.

Step 4: Assemble the Cookies

With everything chilled and ready, portion out the dough into 14 balls, then flatten each one into a disk about 2 ½ inches wide. Place a frozen fudge ball in the center and carefully wrap the dough around it, sealing it completely to make sure no molten chocolate escapes while baking. Return the formed dough balls to the fridge for another 15 minutes—this short chill ensures the cookies bake evenly and keep their shape.

Step 5: Bake to Perfection

Preheat your oven to 375°F and line cookie sheets with parchment paper for easy cleanup. Space the dough balls about 3 inches apart—they’ll spread just enough without losing their form. Bake for 8 to 10 minutes until the edges are set and the tops look matte but still soft in the center. This precise timing creates a satisfying contrast where the outside is tender but holds together beautifully while the inside remains molten and gooey. Let the cookies cool completely on the sheets to finish setting before you dig in.

How to Serve Chocolate Lava Cookies Recipe

A close-up of several round dark brown chocolate cookies with a slightly cracked, rough texture on top, stacked closely on a white parchment paper that rests on a black wire cooling rack over a wooden surface. The cookie in the center has a bite taken out of it from the side, showing a rich, melted dark chocolate filling oozing from inside. The cookies appear soft and dense with a deep brown color. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of flaky sea salt or a dusting of powdered sugar can elevate the flavors and look of your chocolate lava cookies. For a touch of elegance and freshness, try adding a few fresh raspberries or a dollop of whipped cream on the side. These details create visual appeal and add complementary taste profiles that make each bite even more special.

Side Dishes

Chocolate lava cookies pair beautifully with a scoop of vanilla bean ice cream—its cold creaminess contrasting the warm, molten center. Alternatively, a cup of strong coffee or a rich hot chocolate balances the sweetness perfectly and turns your dessert into a cozy experience. For brunch or an indulgent afternoon tea, serve alongside some fresh fruit or lightly toasted nuts for added texture and flavor.

Creative Ways to Present

Impress guests by serving the cookies on a rustic wooden board with small bowls of different dipping sauces like caramel, raspberry coulis, or additional fudge. Another fun idea is presenting them in a petite paper or foil cup, stacked like cupcakes. You can also drizzle melted white or dark chocolate artfully across the cookies for that wow factor that everyone will appreciate.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (though honestly, they rarely last), store them in an airtight container at room temperature for up to two days to preserve softness. If you prefer them chilled, they keep well in the fridge for 3 to 4 days, allowing the fudge center to become more like a dense truffle.

Freezing

This Chocolate Lava Cookies Recipe freezes wonderfully. After baking, cool completely, then place the cookies in an airtight container or freezer bag with parchment paper layers. They’ll stay fresh for up to 3 months. When you’re craving one, simply thaw at room temperature or gently warm them to revive that ooey-gooey center.

Reheating

To revive the molten magic, warm the cookies in the microwave for 15 to 20 seconds or place them in a preheated oven at 300°F for about 5 minutes. This brings that luscious fudge filling back to life without drying out the cookie shell.

FAQs

Can I use milk chocolate instead of dark cocoa powder?

While milk chocolate can add a sweeter and creamier profile, it won’t provide the rich depth or the dark color that cocoa powder delivers. For best results, stick with Dutch-processed cocoa powder as the recipe suggests.

What if my fudge sauce isn’t firm enough to scoop?

If your fudge sauce is too soft, extend its refrigeration time until it fully sets. You want it firm to handle and coat easily with cocoa powder, ensuring it doesn’t melt out during baking.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup, and ensure your cocoa powder and all other ingredients are certified gluten-free for safe baking.

Why do I need to chill both the cookie dough and fudge balls?

Chilling the dough firms up the butter and sugars, which prevents the cookies from spreading too much. Freezing the fudge balls makes them easier to wrap and helps maintain that molten center without leakage during baking.

Can I double the recipe?

Absolutely! This recipe doubles well—just be sure to chill the dough and fudge filling adequately, and bake on separate trays so the oven heat distributes evenly.

Final Thoughts

There is something truly special about the way a warm, molten chocolate center spills out of a freshly baked cookie, creating an unforgettable experience you’ll want to repeat again and again. This Chocolate Lava Cookies Recipe brings that magic right into your kitchen with approachable ingredients and straightforward techniques. I promise once you try these, they’ll become your go-to dessert when you want to impress without stress. So grab your mixing bowl, get that fudge sauce ready, and dive into these luscious cookies—you won’t regret it!