If you love chocolate, you will love these chocolate molten lava cookies. What's not to like about them? They're a hybrid between cookies, brownies, and molten lava cake - aka my three favorite desserts of all time. AND this recipe is super easy, with only 20 minutes of active work!
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THE STORY BEHIND THIS RECIPE
I have been seeing chocolate lava cookies making the rounds on the internet for a while - many recipes are Crumbl copycats. I won't claim mine is, too, as I have never had the Crumbl version. The cookies I HAVE had at Crumbl were really not my favorite, though, so I won't be surprised if these cookies are BETTER than Crumbl.
It took me a while to perfect this recipe. I wanted a cookie that was on the thicker side, crispy and slightly crumbly on the outside and had a true, gooey, molten lava center.
My first few attempts kept spreading out too much, and didn't have that wow factor of lava oozing out of them.
But, after adjusting the baking time and temperature, and reducing the quantity of baking soda, I am glad to say I finally nailed it!
These cookies are IT: rich, chocolatey, fudgy, gooey. Just everything.
INGREDIENTS
Here's what you will need (remember, exact quantities are in the recipe card at the end of this post):
Chocolate Fudge Sauce
This is a mega easy chocolate fudge sauce recipe! It takes only 3 ingredients and 5 minutes to make, and is incredibly versatile too.
- Dark or bittersweet chocolate - I used Valrhona Caraibe. I recommend using a chocolate that's not too sweet as the sweetened condensed milk is already really sweet
- Sweetened Condensed Milk
- Unsalted butter
Chocolate Cookies
Super straight forward - all you will need is:
- Unsalted butter
- Granulated sugar
- Egg
- All purpose flour
- Cocoa powder
- Baking Soda
- Salt
HOW TO MAKE CHOCOLATE MOLTEN LAVA COOKIES
First, check out this video:
Let's walk through the process step by step.
1. Make the chocolate fudge sauce
Stir the chocolate and sweetened condensed milk over low heat until the chocolate melts and they form a smooth, shiny mix. Add the butter and mix until combined. This will make quite a thick sauce that is easy to scoop straight away.
This fudge sauce is intentionally on the thicker side, making it easier to scoop up!
2. Scoop and freeze the fudge
Now scoop the fudge into small balls onto a baking sheet lined with parchment paper. I made 1 tablespoon balls that weighed ~30g each. You can also make the balls slightly larger, just know that the fudge is quite rich.
Place the sheet into the freezer while you make the cookies so the fudge solidifies.
3. Make the cookie dough
This is simple - first, whisk the butter and sugar with an electric mixer for 2-3 minutes until it is pale and creamy. Then add an egg and whisk for 30 seconds. Lastly, fold in all the dry ingredients.
At first it might seem a bit dry, but gently massage with a silicone spatula to fold the dry ingredients into the butter mixture, and you should get a sticky dough.
Place the dough into the freezer for 10 minutes to make it easier to handle.
4. Assemble the cookies
Pre-heat your oven to 375F (conventional, no fan), and line 1-2 cookie sheets with parchment.
Divide the cookie dough into 6 balls - each will be roughly 75g each. Gently roll the balls.
Now, working one ball at a time, gently flatten it into a 3-4" circle in your palms, and place the frozen fudge ball inside. Fold over the cookie dough and seal it to properly encase the fudge, and gently roll again to make it a smooth ball.
Place the balls onto the sheets, leaving at least 3-4" between them.
5. Bake & enjoy!!!
Bake the cookies at 375F for ~12-13 minutes. Dust with icing sugar and enjoy!!
These cookies are best enjoyed while they are still hot, but you can also reheat them in the microwave for ~10 seconds when you want to eat them.
FREQUENTLY ASKED QUESTIONS
Yes you can, but it will make the cookies a bit sweet. I don't like my desserts too sweet, so I prefer dark or bittersweet.
Yes! You can prepare the cookie balls with the fudge inside and keep them in the fridge for a few days, or freeze them. Bake them straight from the freezer when you want to enjoy them, but add 2-3 minutes to the baking time.
Now let's make these!!!
And if you're a chocolate fan, definitely check out my most popular perfect fudge brownies and simple chocolate cake!
Print
THE BEST CHOCOLATE MOLTEN LAVA COOKIES RECIPE
- Total Time: 1 hour
- Yield: 6 cookies
Description
If chocolate lava cake, cookies and brownies had a baby - it would be these cookies right here! They're absolutely to die for.
Ingredients
Chocolate Fudge Sauce
- 120g cup dark or bittersweet chocolate
- ½ cup sweetened condensed milk (6oz or slightly less than half of 1 14oz can)
- 2 tbsp unsalted butter (28g)
Cookies:
- ½ cup unsalted butter, softened (113g)
- ⅔ cup sugar (150g)
- 1 large egg
- 1 cup all purpose flour (130g)
- ⅓ cup cocoa powder (35g)
- ½ tsp baking soda
- ¼ tsp salt
Instructions
Chocolate Fudge:
- Place the chocolate and sweetened condensed milk in a nonstick pan, and stir over low heat until the chocolate melts and a shiny mixture forms. Add the butter and stir until combined. Turn off the heat
- Scoop the fudge with a tablespoon measure onto a baking sheet lined with parchment paper. It should form ~30g balls. Place into the freezer
- This recipe makes extra fudge - you need only 6 balls for the cookies
Cookie dough:
- Use an electric mixer to whisk the butter and sugar for 2-3 minutes until they form a light and creamy mixture. Add the egg and whisk for 30 seconds
- Stir in the dry ingredients and use a spatula to combine with the butter mix. Stop mixing once everything comes together
- Place the cookie dough into the freezer for 10 minutes
- Pre-heat the oven to 375F (conventional)
Assembly:
- Once the dough is chilled and easier to handle, divide into 6 equal parts, about 75g each
- Roll each into a ball. Working one piece at a time, flatten the ball in your palm, place a frozen ball of chocolate fudge, and seal with the cookie dough so the fudge is fully encased. Roll into a ball
- Place the 6 cookie balls on lined baking sheets, leaving ample space between them to spread
- Bake at 375F for ~12-13 minutes. The cookies should be semi-firm to touch, as they will firm up more once they come out of the oven
Notes
- This recipe makes extra fudge, you can use the sauce for other recipes!
- It is best to bake one test cookie first to see how long you like it baked for
- You can easily double this recipe to make 12 cookies, but don't double the fudge sauce!
- These cookies are best enjoyed warm when the fudge inside is still molten
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Cuisine: American
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Zee says
I finished up the whole batch myself
Riyaz Khan says
Easy and tasty
Zoha says
Thank you so much!
Michael says
I made these tonight. These are phenomenal. I used dark chocolate chips, Nestle brand, and it worked great. I will be making these again and again. Great job with the recipe.
Zoha says
Thank you so much, Michael! So delighted to hear you enjoyed this recipe 🙂
Reena says
Made this for my sisters and all I can say is.. WOW!!!!! So quick and easy to make. The chocolate fudge inside the cookies is just something else! This recipe will be a staple at my family get togethers. Thank you so much for sharing this delicious recipe with us 🙂
Zoha says
Yay yay yay! Thank you so much Reena! Delighted to read this comment 🙂
Safa says
Could I use evaporated milk for the fudge instead (and use sweeter chocolate)?
Zoha says
Hmmm - I think it will become more like ganache then. I'm sure it's possible to do that! The fudge will be more liquidy, so you may need to freeze it first and then scoop into balls.
Natalia Geo says
Mine did not come out like that at all I tried it twice followed the recepie exactly and the cookie dough was softer stickier and lighter in colour compared to the picture and not sure why
Zoha says
Hi Natalia! It's possible there's an error in measurement. The color may also be different because I am using dutch cocoa powder which is darker. If your dough is sticky, you should be able to refrigerate it and it should become easier to work with.
Urvi Shah says
Hi, any replacement of egg?
Zoha says
I have not tried it but you can try to use a flax seed egg
Cookie mmi she says
These lava cookies are amazing!! Firm favourite in my household now. My child says they are the best cookies he has ever had which is quite a vote of approval. Thank you so much for the amazing recipe. It’s foolproof.
Zoha says
Awwww!!!!! So so happy that you and your little one enjoy this cookie recipe!
Sundus says
Hey, I made these lava cookies today and man hands down these were the best cookies I have ever made or eaten. They were super delicious and easy to make. It was actually chocolate heaven man and I’m not exaggerating it. ?♥️??
Zoha says
Aww thank you SO much, Sundus :')
Shelly says
This was the most delicious.. warm or cold.. cookie! Very simple ingredients and easy to do! Made them for a work birthday- huge hit I will make this cookie forever! What a great find! Thank You!!!
Zoha says
Thanks so so much!
Akshaya says
hi zoha , what is the shelf life of the cookies. It looks amazing. I was thinking to make and gift this in hamper.
Zoha says
Hmm, I think they're fine 2-3 days at room temperature. Of course their texture won't be the same but can be microwaved a few seconds before eating