Chocolate Lava Cookies

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Get ready for a chocolatey delight with these amazing chocolate lava cookies! Picture this: soft and chewy chocolate cookies, oozing with molten chocolate ganache and dusted with a sprinkle of powdered sugar. They’re a chocoholic’s dream come true!

Why are these cookies so irresistible?

  • They boast the perfect texture—super chewy and utterly satisfying.
  • With a gooey chocolate center, these cookies are like a little piece of chocolate lava cake in every bite. The ganache melts beautifully as the cookies bake, creating that irresistible lava effect.
  • And let’s talk about the flavor! Thanks to Dutch process cocoa powder, these cookies are rich and intensely chocolatey, making them a true indulgence.

Got questions? Let’s tackle them!

  • Storing these cookies is a breeze—just pop them in an airtight container for up to three days.
  • Want to switch things up with store-bought hot fudge? While it’s not something I’ve tested, feel free to experiment and let me know how it turns out!

Here are some tips for baking success:

  • Properly measure your flour to avoid any baking mishaps.
  • Ensure the ganache balls are completely frozen before baking to prevent any leaks.
  • Use a large circular cookie cutter to give your cookies a perfect shape straight out of the oven.
  • And when mixing your eggs into the butter and sugar, aim for a pale and fluffy consistency for the best results.

Chocolate Lava Cookies

Prep Time 45 minutes
Cook Time 10 minutes
Course Dessert
Servings 17 cookies


For the Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips 200 g
  • 1/2 cup heavy whipping cream 120 ml

For the Chocolate Cookies:

  • 1 1/2 cups all-purpose flour 188 g
  • 1/2 cup Dutch process cocoa powder 40 g
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened (168 g)
  • 3/4 cup light brown sugar packed (165 g)
  • 1/4 cup granulated white sugar 50 g
  • 2 egg yolks at room temperature
  • 1 1/2 teaspoon vanilla
  • Powdered sugar for dusting on top


For the Chocolate Ganache:

  • Line a small baking sheet with parchment paper.
  • In a small bowl, add the chocolate chips.
  • Heat the heavy cream until just about boiling, then pour it over the chocolate chips.
  • Let it sit for 1 minute, then stir until smooth.
  • Chill the ganache until scoopable, then form into balls and freeze until firm.

For the Chocolate Cookies:

  • Preheat the oven to 350°F and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
  • In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
  • Add egg yolks and vanilla, mixing until pale and fluffy.
  • Gradually add dry ingredients to the butter mixture, mixing until combined.
  • Scoop dough into portions, flatten, and place a frozen ganache ball in the center.
  • Close the dough around the ganache, roll into balls, and place on prepared baking sheets.
  • Bake for 10-11 minutes, then cool on wire racks.
  • Dust with powdered sugar and enjoy the gooey goodness!

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