Description

Chocolate lava cookies dusted with powdered sugar on a white plate, with one cookie broken open to show the molten ganache center flowing out

Ingredients

Ganache Filling

6 oz semisweet chocolate, finely chopped
⅔ cup heavy cream

Cookie Dough

1 cup unsalted butter, softened
1¼ cups granulated sugar
½ cup light brown sugar, packed
1 large egg + 1 large egg yolk, room temperature
1 teaspoon vanilla extract
3⅓ cups cake flour (or 3 cups all-purpose flour)
½ cup dark or Dutch-process cocoa powder
2 tablespoons cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
Powdered sugar, for dusting

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Instructions

Step 1: Create the Ganache Magic

Heat cream until it’s steaming – don’t let it bubble over like I did my first time (what a mess). Pour over chopped chocolate, cover with plastic wrap, wait 5 minutes. Stir until glossy. Fridge time: 1-2 hours until scoopable. Scoop tablespoon portions, freeze on parchment until rock solid – about 30 minutes.

Step 2: Mix the Perfect Cookie Dough

Cream butter with both sugars until fluffy – takes about 4 minutes, don’t rush it. Add egg, yolk, vanilla. Mix dry ingredients separately (flour, cocoa, cornstarch, baking powder, soda, salt). Combine wet and dry until just mixed – overmixing makes tough cookies. Chill 30 minutes minimum.

Step 3: Assembly Time

Preheat 375°F. Line baking sheets. Scoop ¼ cup dough, flatten in palm. Press frozen ganache ball dead center. Wrap dough around completely – no thin spots or it’ll leak. Roll smooth. Space 2 inches apart on sheets.

Step 4: Bake to Perfection

Exactly 13 minutes – set a timer! They look slightly underbaked but keep cooking on the hot pan. For that molten cake look, gently press tops with flat cup bottom right after removing from oven.

Step 5: The Final Touch

Cool completely on sheets – patience grasshopper. Dust with powdered sugar before serving for that bakery vibe.

Notes

Butter should be soft enough to leave fingerprints – not melted, not rock hard. Eggs need 30 minutes on the counter before mixing. That 30-minute dough chill isn’t optional – prevents spreading and keeps shape.

Seal completely when wrapping ganache – thin spots = chocolate explosions in your oven. Don’t overbake! They look underdone when perfect. Hot pan keeps cooking them after removal.

Quick fix if ganache gets too hard: 10-15 minutes at room temperature softens it right up.

Prep Time: 45 minutes
Cook Time: 13 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American