Chocolate Lava Brownie Cookies
Rich and gooey chocolate cookies with a molten center that burst with each bite, perfect for any chocolate lover.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter Ensure it's at room temperature
- 1 cup semi-sweet chocolate chips or chopped chocolate High-quality chocolate is recommended
- 2/3 cup brown sugar Packed firmly
- 1/4 cup granulated sugar
- 2 large eggs Room temperature
- 1 tsp vanilla extract
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Filling
- 10-12 chocolate truffles or chocolate chunks For a gooey center
Instructions
Melt & Mix
- Melt the butter and chocolate together in a saucepan or microwave, stirring every 30 seconds until smooth. Let it cool slightly, then whisk in both sugars.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Dry Ingredients
- In a different bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
Chill & Form Cookies
- Chill the dough for 30-60 minutes to help it firm up.
- Scoop a heaping tablespoon of dough, flatten it slightly, and place a chocolate truffle or chunk in the center. Wrap the dough around it and roll into a ball.
- Place the balls on a parchment-lined baking sheet, ensuring space between them.
Bake
- Preheat your oven to 350°F (175°C).
- Bake the cookies for 10-12 minutes until the edges are set, but the center is still soft.
- Allow the cookies to cool for about 5 minutes on the baking sheet.
Notes
Best served warm. Pair with powdered sugar on top or a scoop of vanilla ice cream. Store in an airtight container at room temperature for 3-4 days or freeze for up to two months.