Molten Lava Chocolate Cookies
A rich, gooey chocolate center and fudgy crinkle exterior. Bakery-style cookies that are surprisingly easy to make at home.
Servings 10 Cookies
Ingredients
For the chocolate ganache:
- 1 cup 170 gsemisweet chocolate chips or chopped chocolate
- ½ cup 119 heavy cream
For the crinkle cookies
- 8 tablespoons 113g unsalted butter cold and cut into 1-inch pieces
- ¼ cup 50g neutral oil vegetable or canola
- 1 cup 213g dark brown sugar
- ½ cup 100g granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- ¾ teaspoon kosher salt
- ¾ teaspoon baking powder
- ¾ cup 63g Dutch-process cocoa powder
- 2 cups 260g cake flour
- 1 cup 170g semisweet chocolate chips
- 1 cup 170g bittersweet chocolate chips
For Rolling
- ½ cup 100g granulated sugar
- 1 cup 120g powdered sugar
Instructions
For the ganache
- Place the cream in a medium microwave-safe bowl and heat until hot and bubbly: start with 30 seconds, then check and continue in short bursts until you see small bubbles forming around the edges.½ cup 119 heavy cream
- Remove from the microwave and add the chocolate. Let it sit undisturbed for at least 3 minutes. You can cover the bowl with plastic wrap to help the heat melt the chocolate faster. Then stir until completely smooth.1 cup 170 gsemisweet chocolate chips or chopped chocolate
- Transfer to the fridge and chill for about 15 minutes, or until the ganache is firm enough to scoop and hold its shape.
- Using a 3-tablespoon cookie scoop (or weighing out 28g each), portion the ganache onto a parchment-lined quarter sheet pan. Place the pan in the freezer while you prepare the cookie dough.
FOR THE COOKIES
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl or stand mixer fitted with the paddle attachment, beat the cold butter, oil, brown sugar, and granulated sugar together on medium speed for 1–2 minutes, until smooth, light, and fluffy.8 tablespoons 113g unsalted butter, ¼ cup 50g neutral oil, 1 cup 213g dark brown sugar, ½ cup 100g granulated sugar
- With a rubber spatula, scrape down the sides and bottom of the bowl. With the mixer on medium speed, add the eggs one at a time, mixing for 30 seconds after each and scraping down the bowl between additions. Add the vanilla extract and mix on low until just combined.2 large eggs, 2 teaspoons pure vanilla extract
- Add the salt, baking powder, cocoa powder, cake flour, and both chocolate chips. Mix on low speed until just combined — stop as soon as no flour streaks remain. Do not overmix. The dough will be sticky and thick, similar to play dough.¾ teaspoon kosher salt, ¾ teaspoon baking powder, ¾ cup 63g Dutch-process cocoa powder, 2 cups 260g cake flour, 1 cup 170g semisweet chocolate chips, 1 cup 170g bittersweet chocolate chips
- Using a large cookie scoop (about 4 tablespoons), portion out 10 dough balls and place them on one of the lined baking sheets. Refrigerate for 15–20 minutes. While the dough chills, set up two bowls: one with granulated sugar and one with powdered sugar.
- Pull the ganache balls and the cookie dough out of the freezer and fridge. Lightly coat your hands in powdered sugar to prevent sticking. Working one at a time, flatten a dough ball in your palm, place a frozen ganache ball in the center, and gently fold the dough up and around it, pinching to seal completely.
- Roll each ball first in granulated sugar, then generously in powdered sugar. Shake off any loose excess, then roll in the powdered sugar a second time for maximum crinkle. The heavier the coating, the better the crackle. Do not discard the leftover powdered sugar — you'll need it at the end.½ cup 100g granulated sugar, 1 cup 120g powdered sugar
- Place 5 cookie balls on each prepared baking sheet, spaced well apart. Bake for 12-14 minutes, until the edges are set but the centers still look soft and slightly underdone.
- Let the cookies cool completely on the pan. Once they've come to room temperature, dip each cookie in the reserved powdered sugar and enjoy!