Dessert

Chocolate Lava Cookies Recipe

ByElla Hart April 29, 2026April 29, 2026

Introduction

Chocolate Lava Cookies are a decadent treat featuring a rich, gooey chocolate center encased in a soft cocoa cookie. These cookies offer the perfect balance of fudgy ganache and tender dough, ideal for any chocolate lover.

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
1 ¼ 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. Heat in additional 30-second intervals as needed until smooth. Chill in the refrigerator for about an hour until it holds its shape when scooped.
Step 2: Preheat your oven to 350°F (175°C). In a large mixing bowl, beat the softened butter, brown sugar, and white sugar together with an electric hand mixer until smooth and creamy.
Step 3: Add the egg to the creamed mixture and beat until fully incorporated. Reduce the mixer speed and gently whisk in the flour, baking powder, baking soda, salt, and ½ cup of cocoa powder. Mix until no dry pockets remain.
Step 4: Use a large #40 cookie scoop to drop balls of cookie dough onto a baking sheet. Flatten each ball into a disc and set the baking sheet aside.
Step 5: Toss small scoops of the chilled ganache in the remaining 2 tablespoons of cocoa powder. Place one coated ganache ball on each cookie dough disc, then wrap the dough around it completely, sealing the ganache inside.
Step 6: Bake the cookies for 11 minutes. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm for the best gooey experience.

Tips & Variations

For a richer flavor, use high-quality dark chocolate chips in the ganache.
If you prefer a less intense chocolate taste, reduce the cocoa powder in the dough to ¼ cup.
Chilling the ganache thoroughly is essential to prevent it from leaking during baking.
Try adding a pinch of espresso powder to the dough to enhance the chocolate flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked and cooled cookies in a sealed container for up to 1 month. To enjoy, thaw to room temperature or warm briefly in the microwave to restore the gooey 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 make the ganache ahead of time?

Yes, you can prepare the ganache a day in advance. Keep it refrigerated until ready to use, then let it soften slightly before forming the ganache balls.