Chocolate Lava Cookies are a delightful twist on the classic molten lava cake, combining the rich, gooey center of a lava cake with the convenience and portability of a cookie. These cookies feature a soft, chewy exterior with a molten chocolate center that oozes out when broken open, offering a decadent treat for chocolate lovers. Perfect for special occasions or as a sweet indulgence, these cookies are sure to impress.

Full Recipe:

Ingredients

For the Ganache Filling:

• 6 oz (170 g) semisweet chocolate bar, finely chopped

• ⅔ cup (157 ml) heavy cream

For the Cookie Dough:

• 1 cup (226 g) unsalted butter, softened

• 1¼ cups (250 g) granulated sugar

• ½ cup (100 g) light brown sugar, firmly packed

• 1 large egg

• 1 large egg yolk

• 1 teaspoon vanilla extract

• 3⅓ cups (375 g) cake flour

• ½ cup (50 g) dark cocoa powder

• 2 tablespoons cornstarch

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ¾ teaspoon salt

• Powdered sugar, for dusting

Directions

Prepare the Ganache:

1. Place the chopped semisweet chocolate in a medium-sized heatproof bowl.

2. In a small saucepan, heat the heavy cream over medium-low heat until steaming. Remove from heat and pour the hot cream over the chopped chocolate.

3. Cover the bowl with foil and let it sit for 5 minutes to allow the chocolate to melt.

4. After 5 minutes, stir the mixture until smooth and well combined.

5. Refrigerate the ganache for at least 30 minutes to firm up. Once firm, scoop the ganache into small balls and place them on a parchment lined baking sheet. Freeze until solid.

Prepare the Cookie Dough:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

3. Add the egg, egg yolk, and vanilla extract to the butter mixture, beating until well combined.

4. In a separate bowl, whisk together the cake flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Divide the cookie dough into 17 equal portions. Flatten each portion into a disk and place a frozen ganache ball in the center.

7. Wrap the dough around the ganache, sealing the edges to ensure the ganache is completely enclosed.

8. Place the filled dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

9. Bake in the preheated oven for 13-15 minutes, or until the edges are set but the centers are still soft.

10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

11. Once cooled, dust the cookies with powdered sugar before serving.

Nutritional Information (per serving)

• Calories: Approximately 369 kcal

• Protein: 4 g

• Carbohydrates: 48 g

• Fat: 18 g

• Saturated Fat: 11 g

• Cholesterol: 72 mg

• Sodium: 200 mg

• Potassium: 150 mg

• Fiber: 2 g

• Sugar: 35 g