Instructions
Step 1: Melt the Chocolate
- Combine butter and 1 cup chocolate chips in a microwave-safe bowl. Microwave in 20-second bursts, stirring until smooth and melted. Let cool slightly.
Step 2: Mix the Wet Ingredients
- In a large bowl, cream together granulated sugar, brown sugar, and the melted chocolate mixture.
- Add eggs one at a time, mixing well. Stir in vanilla extract.
Step 3: Add the Dry Ingredients
- Whisk together flour, cocoa powder, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
Step 4: Chill the Dough
- Cover the dough and refrigerate for at least 30 minutes. This prevents spreading and keeps the cookies thick and fudgy.
Step 5: Preheat Oven & Prepare Baking Sheets
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 6: Form the Cookies
- Scoop tablespoon-sized portions of dough into balls. Flatten slightly and place 4-5 chocolate chips in the center.
- Fold dough over the chips, then roll back into a ball.
- Place on prepared baking sheets, about 2 inches apart.
Step 7: Bake
- Bake for 10-12 minutes, until edges are set and centers are still soft. They’ll continue to cook as they cool.
- Cool on baking sheets for 5 minutes before transferring to a wire rack.
Cook Notes & Tips
- Room Temperature Ingredients: Room temperature eggs ensure even mixing.
- Chilling is Key: Chilling the dough is essential for that perfect texture.
- Serve Warm: For the best lava effect, serve warm! Reheat for 10-15 seconds in the microwave if needed.
Recipe Variations
- Peanut Butter Lava: Swap chocolate chips for a teaspoon of peanut butter in the center.
- Espresso Kick: Add 1 teaspoon of instant espresso powder to the dry ingredients.
- Salted Caramel Center: Add a piece of soft caramel to the center for a delightful twist.
Frequently Asked Questions (FAQs)
Q: Can I use dark chocolate?
A: Yes! Use dark chocolate chips for a richer flavor. Adjust sugar as needed.
Q: How to store leftovers?
A: Store in an airtight container at room temperature for up to 3 days. Reheat for a few seconds in the microwave.
Q: Can I freeze the dough?
A: Yes! Freeze dough balls before baking. Bake from frozen, adding a couple of minutes to the baking time.
These Chocolate Lava Brownie Cookies are a true chocolate lover’s dream come true! The crispy edges, fudgy centers, and molten chocolate cores combine the best of brownies and lava cakes. Easy to make and incredibly satisfying, these cookies are perfect for sharing (or not!). Enjoy!
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