Description
Indulge in the ultimate chocolate lover’s treat with these Chocolate Lava Brownie Cookies. Featuring a rich, gooey fudge center wrapped in a soft, fudgy brownie cookie, these delightful treats combine the best of both worlds. Perfect for satisfying your sweet tooth, these cookies boast an irresistible molten chocolate core that melts in your mouth, making every bite a delicious experience.
Ingredients
Scale
Fudge Center
- 120g dark or bittersweet chocolate
- 1/2 cup sweetened condensed milk (6 oz)
- 2 tbsp unsalted butter (28g)
Cookie Dough
- 1/2 cup unsalted butter, softened (113g)
- 1/3 cup granulated sugar (67g)
- 1/3 cup brown sugar, packed (67g)
- 1 large egg
- 1 cup all-purpose flour (130g)
- 1/3 cup Dutch processed cocoa powder (35g)
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
Instructions
- Prepare the Fudge: Place the dark or bittersweet chocolate and sweetened condensed milk in a nonstick pan over low heat. Stir continuously until the chocolate melts and a shiny, smooth mixture forms. Add the 2 tablespoons of unsalted butter and stir until fully combined. Turn off the heat and set aside to cool.
- Form Fudge Balls: Using a tablespoon, scoop the fudge mixture onto a parchment-lined baking sheet, forming 30-35g balls. Freeze these fudge balls thoroughly. Only 6 balls will be needed for the cookies.
- Cream Butter and Sugars: In a mixing bowl, whisk the softened 1/2 cup unsalted butter with granulated sugar and brown sugar using an electric mixer for 2-3 minutes until the mixture is light and creamy.
- Add the Egg: Incorporate the egg into the creamed mixture and whisk for an additional 30 seconds until fully combined.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, Dutch processed cocoa powder, baking soda, baking powder, and salt. Gradually fold these dry ingredients into the wet mixture using a spatula, mixing until just combined to avoid overworking the dough.
- Chill Dough: Freeze the cookie dough for 10 minutes to firm it up, making it easier to handle.
- Preheat Oven: Set your oven to 375°F (conventional bake setting) to prepare for baking.
- Shape Cookies: Divide the chilled dough into 6 equal portions, roughly 75g each. Roll each portion into a ball.
- Encase Fudge Center: Flatten each dough ball, place one frozen fudge ball in the center, then carefully enclose it fully with the cookie dough. Roll again gently to form a smooth ball with the fudge completely inside.
- Prepare for Baking: Place the completed cookie balls onto a parchment-lined baking sheet, leaving ample space between each to allow for spreading during baking.
- Bake: Bake in the preheated oven for 12 to 13 minutes until the cookies are semi-firm on top. They will continue to set as they cool.
- Cool and Serve: Let the cookies cool on the baking sheet for 15 minutes to firm up further before serving. Enjoy the gooey center with every bite!
Notes
- Freezing the fudge balls is essential to keep the molten center intact while baking.
- Be careful not to overbake; cookies should be just set on top but still soft inside to maintain the lava texture.
- Use high-quality dark chocolate for the best flavor in the fudge center.
- Ensure the cookie dough is chilled before shaping to make handling easier and prevent spreading.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
