Ooh, are you ready to dive into the world of gooey, chocolatey perfection? These Chocolate Lava Brownie Cookies are the love child of your favorite brownie and a cookie, with a molten center that’ll make your heart skip a beat. Perfect for when you need that chocolate fix stat!
Why This Recipe Works
- The combination of cocoa powder and melted chocolate ensures a deep, rich chocolate flavor that’s irresistible.
- Using both brown sugar and granulated sugar gives these cookies the perfect balance of chewiness and crisp edges.
- The secret lava center is achieved by placing a piece of chocolate in the middle of each cookie dough ball before baking, creating that oozy, molten center we all crave.
- These cookies are surprisingly easy to make, requiring no fancy equipment or hard-to-find ingredients.
- They’re versatile! Enjoy them warm for that lava effect or at room temperature for a fudgy brownie-like texture.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces semi-sweet chocolate, divided (3 ounces melted, 1 ounce cut into 12 small pieces)
Equipment Needed
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
Instructions
Preheat and Prep
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. This ensures your cookies won’t stick and makes cleanup a breeze. Tip: If you’re using parchment paper, a little dab of butter under the corners can help keep it in place.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This not only combines your dry ingredients but also aerates them, leading to a lighter cookie texture. Make sure to break up any cocoa powder lumps for a smooth batter.
Combine Wet Ingredients
In a large bowl, mix the melted butter, granulated sugar, and brown sugar until well combined. Add the egg and vanilla extract, mixing until smooth. Then, stir in the 3 ounces of melted chocolate until the mixture is uniform. Tip: Let the melted chocolate cool slightly before adding it to avoid cooking the egg.
Form the Cookies
Using a cookie scoop or tablespoon, form the dough into 12 equal balls. Flatten each ball slightly and place a piece of the reserved chocolate in the center. Fold the dough around the chocolate, sealing it inside. Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
Bake to Perfection
Bake for 10-12 minutes, until the edges are set but the centers are still soft. The cookies will continue to cook on the baking sheet out of the oven, so don’t overbake them. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: For an extra gooey center, lean towards the 10-minute mark.
Tips and Tricks
For those looking to elevate their Chocolate Lava Brownie Cookies even further, consider these pro tips. First, the quality of your chocolate matters. Opt for high-quality semi-sweet or dark chocolate for the best flavor and melt. Second, if you’re a fan of salt with your sweet, a light sprinkle of flaky sea salt on top of the cookies right after baking can add a delightful contrast. Third, to ensure your cookies have that perfect lava center, make sure the chocolate piece you’re embedding isn’t too large; about the size of a chocolate chip is ideal. Lastly, these cookies are best enjoyed the day they’re made, but if you must store them, gently reheating in the microwave for a few seconds can bring back that molten center.
Recipe Variations
- For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the dough before forming the cookies.
- Swap the semi-sweet chocolate for white chocolate or peanut butter chips for a different flavor profile.
- Add a teaspoon of instant espresso powder to the dry ingredients to enhance the chocolate flavor without making the cookies taste like coffee.
- For a festive version, mix in 1/2 cup of crushed peppermint candies into the dough and use peppermint bark pieces for the lava center.
- Make them gluten-free by substituting the all-purpose flour with your favorite gluten-free flour blend.
Frequently Asked Questions
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, form the cookies, and then freeze them on a baking sheet before transferring to a freezer bag. When you’re ready to bake, just add a couple of minutes to the baking time. This is a great way to have fresh cookies on demand.
Why did my cookies turn out cakey?
If your cookies have more of a cake-like texture, it’s likely due to overmixing the dough or using too much flour. Make sure to measure your flour correctly (spoon it into the measuring cup and level it off) and mix just until the ingredients are combined.
Can I use milk chocolate instead of semi-sweet?
Yes, you can use milk chocolate, but keep in mind it’s sweeter and melts more easily, so your lava center might be more fluid. If you prefer a less sweet cookie, stick with semi-sweet or dark chocolate.
Summary
These Chocolate Lava Brownie Cookies are the perfect blend of chewy cookie and fudgy brownie, with a surprise molten center that’s utterly irresistible. Easy to make and even easier to love, they’re sure to become a new favorite.