Description
Indulge in these decadent Chocolate Lava Brownie Cookies, featuring a rich, molten chocolate center encased in a soft, fudgy brownie cookie. Combining the best of both worlds, these cookies deliver a gooey lava surprise with every bite, perfect for chocolate lovers seeking a delightful homemade treat.
Ingredients
Scale
For the Chocolate Lava Filling
- 120g dark or bittersweet chocolate
- 1/2 cup sweetened condensed milk (6 oz)
- 2 tbsp unsalted butter (28g)
For the Cookie Dough
- 1/2 cup unsalted butter, softened (113g)
- 1/3 cup granulated sugar (67g)
- 1/3 cup brown sugar, packed (67g)
- 1 large egg
- 1 cup all-purpose flour (130g)
- 1/3 cup Dutch processed cocoa powder (35g)
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
Instructions
- Prepare the Chocolate Lava Filling: Place the dark or bittersweet chocolate and sweetened condensed milk in a nonstick pan over low heat. Stir continuously until the chocolate fully melts and the mixture becomes shiny and smooth. Add in 2 tablespoons of unsalted butter and stir until completely combined. Turn off the heat and allow the mixture to cool slightly.
- Form the Chocolate Balls: Using a tablespoon, scoop the fudge mixture onto a parchment-lined baking sheet, forming balls weighing approximately 30-35g each. Freeze the balls until firm, as only 6 will be used to fill the cookies.
- Cream the Butter and Sugars: In a mixing bowl, use an electric mixer to whisk the softened butter, granulated sugar, and brown sugar together for 2-3 minutes until the mixture is light and creamy.
- Add the Egg: Incorporate the large egg into the creamed butter and sugars, whisking for another 30 seconds until well combined.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, Dutch processed cocoa powder, baking soda, baking powder, and salt. Gently fold these dry ingredients into the wet mixture using a spatula, mixing just until combined to avoid overworking the dough.
- Chill the Dough: Freeze the cookie dough for 10 minutes to make it easier to handle and shape.
- Preheat the Oven: Preheat your oven to 375°F (190°C) using the conventional setting.
- Shape the Cookies: Divide the chilled dough into 6 equal portions of about 75g each. Roll each portion into a ball.
- Stuff the Cookies: Flatten each dough ball and place one frozen chocolate fudge ball in the center. Fully enclose the fudge by wrapping the dough around it and then roll again into smooth balls.
- Arrange for Baking: Place the stuffed dough balls on a parchment-lined baking sheet, ensuring there is enough space between each ball to allow for spreading.
- Bake: Bake the cookies for 12 to 13 minutes until they become semi-firm to the touch. Keep in mind they will firm up further as they cool.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 15 minutes before serving to let the chocolate lava set slightly and enhance the gooey texture inside.
Notes
- Freezing the fudge balls is essential to prevent them from melting too quickly during baking and to maintain the lava center.
- Do not overmix the dough after adding the dry ingredients to keep cookies tender.
- If you prefer a more intense chocolate flavor, use a higher percentage of dark chocolate for the fudge filling.
- These cookies are best enjoyed slightly warm to experience the molten center at its best.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
