Description
These decadent Chocolate Lava Cookies feature a rich, deeply chocolatey dough with a molten fudge center that oozes with every bite. Inspired by restaurant desserts, these cookies are perfect enjoyed warm, at room temperature, or chilled. The cookie dough is soft and cocoa-packed, wrapped around a luscious homemade hot fudge filling that sets firm after chilling. Ideal for chocolate lovers seeking a gooey center in cookie form.
Ingredients
Chocolate Cookie Dough:
- 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
Fudge Filling:
- 1 recipe Easy One Pot Hot Fudge Sauce (homemade or store-bought)
- 2 tablespoons (12g) cocoa powder
Instructions
- Prepare the fudge filling: Follow the instructions to make the Easy One Pot Hot Fudge Sauce. Once the sauce is finished, whisk in 2 tablespoons of cocoa powder until fully combined. Pour the fudge into a jar and refrigerate for at least 4 hours until it is completely set and firm.
- Make the cookie dough: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar using a wooden spoon or rubber spatula until the mixture is pale and fluffy. Beat in the egg and vanilla extract until well combined. In a separate medium bowl, sift together the flour, cocoa powder, baking soda, and salt; whisk to blend evenly. Fold the dry ingredients into the wet ingredients until just incorporated. Cover the dough and refrigerate for 2 hours.
- Prepare fudge balls: Using teaspoons, scoop chilled fudge sauce into small portions and roll each in cocoa powder to coat evenly. Place the fudge balls on a parchment-lined plate or tray and freeze for 30 minutes until firm, while the dough chills.
- Assemble the cookies: Using a 1 ½-ounce cookie scoop, portion the chilled dough into 14 balls. Flatten each dough ball into a 2 ½-inch diameter disk using your palm. Place one fudge ball in the center of each dough disk and carefully wrap the dough around the fudge ball, sealing it completely with no gaps to prevent leakage during baking. Place the filled dough balls onto a tray and refrigerate for 15 minutes while the oven preheats.
- Bake the cookies: Preheat the oven to 375°F (190°C). Line two large cookie sheets with parchment paper. Arrange the chilled dough balls on the sheets, spaced 3 inches apart. Bake for 8-10 minutes until the edges are set and the surface appears matte but the center remains slightly soft. Let the cookies cool completely on the baking sheet before serving.
Notes
- Use Dutch-process cocoa powder for a richer chocolate flavor in the dough and filling.
- Ensure the fudge filling is fully chilled and firm before rolling to avoid melting into the dough prematurely.
- Do not overbake; the center should remain soft to achieve the molten lava effect.
- Cookies can be enjoyed warm, at room temperature, or chilled from the fridge for a firmer texture.
- Store baked cookies in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
