Description
Molten chocolate lava brownie cookies deliver pure indulgence in each rich, gooey bite. Silky chocolate centers ooze with decadent warmth, inviting sweet lovers to savor this irresistible dessert experience.
Ingredients
Scale
Main Chocolate Components:
- 1 cup semi-sweet chocolate chips
- 4 ounces (113 grams) dark chocolate, cut into small chunks or squares
- 1/4 cup unsweetened cocoa powder
Fats and Sweeteners:
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
Dry and Binding Ingredients:
- 3/4 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Carefully melt chocolate chips and butter in a microwave-safe bowl, stirring every 30 seconds until completely smooth and glossy, then allow the mixture to cool for a few minutes.
- Whisk together eggs and sugar in a separate large mixing bowl until the mixture becomes pale and slightly frothy, creating a light, airy texture.
- Gently fold the cooled chocolate mixture into the egg mixture, incorporating it slowly to maintain the delicate air bubbles and create a uniform, rich batter.
- Sift cocoa powder, flour, and salt directly into the wet ingredients, using gentle folding motions to combine without deflating the mixture.
- Refrigerate the cookie dough for 15-20 minutes to firm up, which will help prevent excessive spreading during baking and maintain the cookies’ shape.
- Preheat the oven to 350°F and line baking sheets with parchment paper, ensuring even heat distribution and easy cookie removal.
- Scoop chilled dough into rounded balls using a cookie scoop, placing them approximately 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes until the edges look set but the centers remain slightly soft and glossy, creating the signature lava-like texture.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to complete cooling.
Notes
- Choose high-quality dark chocolate with at least 60% cocoa for a rich, intense flavor that elevates the entire dessert.
- Ensure the chocolate and butter mixture is slightly cooled before adding eggs to prevent scrambling, creating a smooth and silky texture.
- Use parchment paper or a silicone baking mat to prevent sticking and achieve perfectly shaped lava cookies with clean edges.
- For a gluten-free version, swap regular flour with almond flour or a gluten-free blend, maintaining the decadent chocolate experience for all dietary needs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 16 g
- Sodium: 70 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg