Dessert

Chocolate Lava Cookies Recipe

ByElla Hart April 27, 2026April 27, 2026

Introduction

Chocolate Lava Cookies are a delightful treat with a rich, gooey chocolate center wrapped in a soft cocoa cookie. Perfect for chocolate lovers, these cookies offer a molten surprise that melts in your mouth with every bite.

A close-up view of a stack of three thick chocolate cookies on a white marbled surface, with the top cookie broken in half and placed on top to show the rich, gooey, dark chocolate center that looks smooth and melted. Each cookie has a cracked, slightly rough texture on the outside with a deep brown color and a soft, moist inside. A few flakes of salt are scattered around the cookies, adding a subtle contrast to the deep chocolate tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup chocolate chips
½ cup heavy cream
½ cup butter (softened)
½ cup brown sugar
½ cup white granulated sugar
1 large egg
1¼ cups all-purpose flour
½ cup + 2 tablespoons cocoa powder (divided)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Instructions

Step 1: Make the chocolate ganache filling by combining the chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 1 minute 30 seconds, then stir gently. Continue heating in 30-second intervals if needed until smooth. Chill in the fridge for about an hour until firm enough to scoop.
Step 2: Preheat the oven to 350°F (175°C). In a large bowl, beat the softened butter with both sugars using an electric hand mixer until creamy and smooth.
Step 3: Add the egg and mix until fully incorporated. Then, reduce the mixer speed and gently add the flour, baking powder, baking soda, salt, and ½ cup cocoa powder. Mix until no dry spots remain.
Step 4: Using a large #40 cookie scoop, drop balls of cookie dough onto a baking sheet and flatten each into a disc. Set aside.
Step 5: Scoop small portions of chilled ganache into a bowl with the remaining 2 tablespoons of cocoa powder and toss to coat. Place one ganache ball on each cookie disc, then carefully wrap the dough around the ganache, sealing it completely.
Step 6: Bake the cookies for 11 minutes. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm for the best molten effect!

Tips & Variations

For an extra fudgy center, use high-quality dark chocolate for the ganache.
You can substitute half the all-purpose flour with almond flour for a slightly nutty flavor and softer texture.
Chill the dough briefly before baking if you prefer thicker cookies that hold their shape better.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unbaked cookies wrapped tightly for up to 1 month, then bake directly from frozen, adding a few extra minutes to the baking time. Reheat baked cookies briefly in the microwave to enjoy the warm lava center.

How to Serve

A close-up view of a stack of three thick chocolate cookies on a white marbled surface, with the top cookie cut in half and placed on top, showing a gooey, dark chocolate center that looks soft and moist. The cookie outer layers are textured with a cracked, slightly crumbly surface in a rich dark brown color. Small salt crystals are visible on some cookie surfaces, adding a sparkle effect. The warm and rich texture suggests a chewy and fudgy bite. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of chocolate chips for the ganache?

Yes, you can use chopped chocolate bars instead of chips. Just make sure to use equal amounts and chop finely so it melts smoothly.

How do I know if the cookies are baked properly?

The cookies should appear set around the edges but still soft in the middle. After cooling briefly on the sheet, they will firm up while keeping the molten center intact.