Chocolate Lava Cookies

Kerri Lehman
Jul 12, 2022
2 min read

Active time: 25 minutes | Bake time: 14-19 minutes | Yield: 28 cookies

As you may already know from checking out my blog or watching my tiktoks, I am ALWAYS looking for new ways to spice up cookies. I've stuffed cookies with many things, but I had never stuffed cookies with chocolate ganache, so I thought, 'why not!?'. As expected, they turned out delicious and have this wonderful ooey gooey dark chocolatey center.

Ingredients:

For the lava:

⅔ cup heavy cream
88g (¼ cup) light corn syrup
170g (6 ounces) semisweet or dark chocolate (chips or finely chopped baking chocolate)
1 tbsp butter

For the cookies:

16 tbsp (1 cup / 2 sticks) butter, softened
200g(1 cup) granulated sugar
190g (1 loosely packed cup) brown sugar
3 eggs, room temperature
1 ½ tsp vanilla extract
450g (3 ¾ cups) all purpose flour
1 ½ tsp baking soda
1 ½ tsp salt
300g (13/4 cup) chocolate chips

Directions:

For the chocolate lava: Heat heavy cream and corn syrup in a saucepan until bubbles appear at the edge of the pan.
Meanwhile, measure out your chocolate in a heat-proof bowl.
Remove from the heat, pour the chocolate overtop. Let stand for 2 minutes.
Add butter, whisk until smooth. Place the ganache bowl in the freezer for 20-30 minutes, until it is a scoop-able consistency.
Use 2 spoons to create about 2 tsp cookie scoop to scoop dollops of the chocolate ganache onto a cookie sheet lined with parchment paper. Return the scoops to the refrigerator while you make the cookie dough.
For the chocolate cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Cream butter together with granulated and brown sugar in a large bowl with a spatula or electric mixer with paddle attachment.
Mix in eggs and vanilla until smooth.
Add flour, baking soda, and salt; fold in dry ingredients until mostly combined (still some flour streaks visible).
Fold in chocolate chips. As you fold them in, the dry ingredients will continue to incorporate.
Divide dough into 50g pieces (about a heaping 2 tbsp cookie scoop).
Use your thumbs to press an indent into each cookie dough ball. Place a chocolate ganache scoop into the center and form the cookie dough around it so that the chocolate is completely coated.
Place cookies on baking sheet about 3 inches apart. Bake for 13-19 minutes, until the cookies are nicely browned. Cool on baking sheet for 10 minutes before transferring to a cooling rack. I usually like my cookies to still be pretty light in color in the center, but I found that these tasted better when baked until the whole cookie was nicely browned.