Chocolate Lava Brownie Cookies 

These Chocolate Lava Brownie Cookies are a decadent fusion of two beloved desserts: rich, fudgy brownies and molten lava cakes. With a chewy, brownie-like exterior and a gooey, molten chocolate center, each bite offers a delightful contrast of textures and intense chocolate flavor.

 Ingredients

For the Cookie Dough:

• ½ cup unsalted butter

• 12 oz semi-sweet chocolate chips

• ½ cup granulated sugar

• ½ cup brown sugar, packed

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• ¼ cup unsweetened cocoa powder

• 1 teaspoon baking powder

• ½ teaspoon salt

For the Molten Center:

• Extra chocolate chips or chocolate chunks

 Directions

1. Prepare the Molten Center:
   Scoop tablespoon-sized portions of chocolate chips or chunks and place them on a baking sheet lined with parchment paper. Freeze these portions for at least 30 minutes to ensure they remain solid during baking.

2. Melt Butter and Chocolate:
   In a microwave-safe bowl, melt the butter and 1 cup of semi-sweet chocolate chips together in 30-second intervals, stirring between each session until smooth. Let the mixture cool slightly.

3. Mix Wet Ingredients:
   In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until smooth and creamy.

4. Combine Wet and Dry Ingredients:
   Stir the melted chocolate mixture into the sugar mixture until well combined.

5. Add Dry Ingredients:
   In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined.

6. Chill the Dough:
   Cover the dough and refrigerate for 30 minutes to firm up, making it easier to handle.

7. Assemble the Cookies:
   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and flatten each slightly. Place a frozen chocolate portion in the center of each dough piece and fold the dough around the chocolate to seal it completely.

8. Bake:
   Place the filled dough balls on the prepared baking sheet, spacing them 2 inches apart. Bake for 9–11 minutes, or until the edges are set but the centers remain soft.

9. Cool and Serve:
   Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. For the best molten effect, enjoy them warm.

 Nutritional Information (per serving)

• Calories: Approximately 180 kcal

• Protein: 2 g

• Fat: 7 g

• Carbohydrates: 20 g

• Fiber: 1 g

• Sugar: 12 g

• Sodium: 50 mg

• Cholesterol: 30 mg

• Potassium: 100 mg

• Calcium: 10 mg

• Iron: 1 mg