Prep Time: 15 minutes | Bake Time: 10 minutes | Total Time: 25 minutes | Servings: 10 cookies
Introduction
Molten chocolate cookies are the ultimate treat for serious chocolate lovers, combining a soft, chewy exterior with a warm, gooey center that flows like lava when you break them open. These cookies taste like a cross between a brownie and a molten cake, yet they’re simple enough for a quick baking session. The magic comes from rich dark chocolate tucked inside each dough ball and baked just until the edges set. For best results, use high-quality chocolate and pull the cookies from the oven while the centers still look slightly underbaked.
Ingredients
- 1/2 cup unsalted butter, melted (115 g)
- 3/4 cup granulated sugar (150 g)
- 1/4 cup brown sugar, packed (50 g)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract (5 ml)
- 1 cup all-purpose flour (125 g)
- 1/3 cup unsweetened cocoa powder (35 g)
- 1/2 teaspoon baking soda (3 g)
- 1/4 teaspoon salt (1.5 g)
- 1/2 cup chocolate chips (90 g)
- 10 squares dark chocolate for the molten centers (about 100 g total)
Step-by-Step Instructions
- Mix the wet ingredients: In a bowl, whisk melted butter, granulated sugar, and brown sugar until glossy and smooth. Add the egg and vanilla, whisking until thick and creamy with a silky texture.
- Combine dry ingredients: In a separate bowl, sift together flour, cocoa powder, baking soda, and salt. The cocoa should look light and fluffy with no lumps.
- Make the dough: Fold the dry ingredients into the wet mixture using a spatula. Stir gently until a soft chocolate dough forms. Fold in the chocolate chips for extra richness.
- Fill with molten centers: Scoop about 2 tablespoons of dough, flatten slightly, and place a square of dark chocolate in the center. Wrap the dough around it and roll into a ball, sealing the chocolate inside.
- Chill briefly: Place the dough balls on a tray and chill for 10 minutes. This helps the cookies hold their shape and keeps the centers gooey.
- Bake: Preheat the oven to 350°F (175°C). Bake cookies for 9–11 minutes until the edges are set but the centers look soft and slightly puffed. The tops should crack gently.
- Cool slightly: Let the cookies rest on the pan for 3 minutes. They’ll feel delicate and soft. Serve warm so the molten chocolate flows when opened.
FAQs
Q1: How do I keep the centers molten?
Bake just until the edges are firm and the centers remain soft. Overbaking will cook the middle fully. Slight underbaking is key for that lava effect.
Q2: Can I freeze the dough?
Yes. Freeze stuffed dough balls for up to 2 months. Bake straight from frozen, adding 1–2 extra minutes to the baking time.
Q3: What chocolate works best for the filling?
Use high-quality dark chocolate bars instead of chips. Bars melt more smoothly and create a richer molten center.