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!
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.
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
Super straight forward - all you will need is:
- Unsalted butter
- Granulated sugar
- All purpose flour
- Cocoa powder
- Baking Soda
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!!!Print
This post may contain affiliate links.