Chocolate Lava Cookies

Chocolate lava cookies are a delightful twist on the classic chocolate cookie, featuring a molten center that oozes rich chocolate ganache with every bite. As you break into these soft, chewy treats, the warm, gooey filling bursts forth, creating a luxurious chocolate experience that's hard to resist. They're perfect for sharing at gatherings or simply enjoying on your own with a cup of tea or coffee. With a quick baking time and simple ingredients, these cookies embody comfort and indulgence, making them a popular choice for both novice and seasoned bakers alike.

How to assemble the Chocolate Lava Cookies:

1. Scoop medium sized balls of the cookie dough into your hand, gently roll between your palms to create a smooth ball.

2. Using your thumb, press a crater into the center (Don't press too deep). Retrieve one dollop of the ganache and press it into the crater, fold the dough over the ganache so there is no ganache showing.

3. Roll the cookie dough gently between your palms to create a smooth ball (Make sure all the ganache is covered).

4. Refrigerate the cookie balls for 30-45 minutes.

5. Preheat the oven to 190°C and line 2 baking trays with parchment paper.

6. Place the cookies onto the lined baking trays, evenly spaced. Bake for 10-13 minutes. Allow the cookies to cool.

7. Sift the powdered sugar over the tops and enjoy!

Baking Tips:

• Ganache alternative: If you find that you don’t have enough time to make the ganache from scratch, you can easily replace this step by using just one square of Lindt dark chocolate, which will still give your dessert a rich and delightful flavor.

• Don’t over mix: Overmixing the cookie dough can result in dense and dry cookies. To achieve the perfect texture and taste, it’s essential to mix the ingredients only until they are just combined.

• Chill the dough: I always highly recommend refrigerating your cookie dough for 30-45 minutes, as this helps prevent the cookies from spreading too much while they bake in the oven. Chilling the dough not only improves the texture but also enhances the overall flavour of the cookies.

• Freeze the ganache filling: Freezing the ganache filling can significantly help and streamline the assembling process, making it not only far easier but also much less messy overall.

• Allow cookies to cool: Don’t sift the powdered sugar onto the cookies while they are still warm; otherwise, the sugar will simply melt away. Instead, be sure to wait until they have cooled down completely or you can choose to dust the sugar just before serving them.

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Chocolate Lava Cookies

Yield: 18 Cookies

Author: Chloe Sims

Prep time: 40 MinCook time: 13 MinInactive time: 1 H & 30 MTotal time: 2 H & 23 M

A delightful twist on the classic chocolate cookie.

Ingredients

Ganache

• 200g Dark Chocolate
• 120g Heavy Cream

Chocolate Cookies

• 225g Unsalted Butter (Softened)
• 250g Granulated White Sugar
• 100g Brown Sugar
• 1 Egg
• 1 Egg Yolk
• 1 1/2 Tsp Vanilla Extract
• 375g Plain Flour
• 50g Cocoa Powder
• 2 Tbsp Cornstarch
• 1 Tsp Baking Powder
• 1/4 Tsp Baking Soda
• 1/4 Tsp Salt
• Powdered Sugar For Dusting

Instructions

Ganache

1. Line a chopping bag or baking tray with parchment paper. Set aside.
2. Place the dark chocolate into a small microwaveable bowl.
3. Heat the heavy cream in the microwave until just about boiling.
4. Pour the heavy cream over the chocolate and let it sit for 1 minute. Stir to combine the cream and melted chocolate together.
5. Chill the ganache in the refrigerator for 30 minutes or until it is scoopable.
6. Scoop the chocolate ganache into 18 portions, place them onto the lined tray and freeze them until they are frozen and very firm (About 1 hour).

Chocolate Lava Cookies

1. In a large mixing bowl, cream the butter and both sugars until light and fluffy.
2. Add the egg, egg yolk and vanilla, beat again until smooth.
3. In a separate medium bowl, sift and whisk together the flour, cocoa powder, cornstarch, baking powder, baking soda and salt.
4. Gradually add the dry ingredients to the wet and fold together using a spatula until just combined.
5. Cover the dough with plastic wrap and chill for 30 minutes.
6. Scoop medium sized balls of the cookie dough into your hand, gently roll between your palms to create a smooth ball.
7. Using your thumb, press a crater into the center (Don't press too deep). Retrieve one dollop of the ganache and press it into the crater, fold the dough over the ganache so there is no ganache showing.
8. Roll the cookie dough gently between your palms to create a smooth ball (Make sure all the ganache is covered).
9. Refrigerate the cookie balls for 30-45 minutes.
10. Preheat the oven to 190°C and line 2 baking trays with parchment paper.
11. Place the cookies onto the lined baking trays, evenly spaced.
12. Bake for 10-13 minutes. Allow the cookies to cool.
13. Sift the powdered sugar over the tops.
14. Enjoy!

Notes

Ganache alternative: If you find that you don’t have enough time to make the ganache from scratch, you can easily replace this step by using just one square of Lindt dark chocolate, which will still give your dessert a rich and delightful flavor.

Don’t over mix: Overmixing the cookie dough can result in dense and dry cookies. To achieve the perfect texture and taste, it’s essential to mix the ingredients only until they are just combined.

Chill the dough: I always highly recommend refrigerating your cookie dough for 30-45 minutes, as this helps prevent the cookies from spreading too much while they bake in the oven. Chilling the dough not only improves the texture but also enhances the overall flavour of the cookies.

Freeze the ganache filling: Freezing the ganache filling can significantly help and streamline the assembling process, making it not only far easier but also much less messy overall.

Allow cookies to cool: Don’t sift the powdered sugar onto the cookies while they are still warm; otherwise, the sugar will simply melt away. Instead, be sure to wait until they have cooled down completely or you can choose to dust the sugar just before serving them.

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