Instructions
Step 1: Melt Butter and Chocolate
- Melt butter and chocolate chips in a saucepan over low heat, stirring until smooth. Cool slightly.
Step 2: Mix Wet Ingredients
- Combine granulated sugar, brown sugar, eggs, and vanilla extract. Beat until creamy.
- Slowly add the melted chocolate mixture, stirring until combined.
Step 3: Add Dry Ingredients
- Whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add to the wet ingredients, mixing until just combined. Dough will be thick.
Step 4: Chill the Dough
- Cover and refrigerate for 30 minutes.
Step 5: Form the Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop 2 tablespoons of dough, flatten slightly, place a chocolate square in the center, and roll into a ball. Place on baking sheet, 2 inches apart.
Step 6: Bake the Cookies
- Bake for 10-12 minutes, or until edges are set but centers are still soft.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Baking Tips & Notes
- Use good-quality chocolate for the best flavor.
- Chilling the dough prevents spreading.
- Don’t overbake! Remove while centers are still soft.
Recipe Variations
- Peanut Butter Lava: Use a teaspoon of peanut butter instead of a chocolate square.
- Caramel Filling: Use caramel-filled chocolate squares.
- Dark Chocolate: Use dark chocolate chips and squares.
Frequently Asked Questions
How do I store Chocolate Lava Brownie Cookies?
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
Can I make the dough ahead of time?
Yes, refrigerate for up to 2 days. Let it sit at room temperature for 10-15 minutes if too hard to scoop.
Can I use different types of chocolate for the filling?
Absolutely! Use milk, dark, or white chocolate.
How do I keep the lava center from hardening?
Don’t overbake and use good-quality chocolate. Enjoy warm for the best gooey center!
Enjoy these decadent treats!