Description
Indulgent chocolate lava brownie cookies melt hearts with rich, gooey centers that ooze pure chocolate bliss. Dessert enthusiasts can savor these irresistible treats, promising a perfect balance of crisp edges and molten chocolate magic you’ll crave again and again.
Ingredients
Scale
Chocolate Ingredients:
- 1 cup (170 grams / 6 ounces) semi-sweet chocolate chips
- ½ cup (90 grams / 3.2 ounces) semi-sweet or dark chocolate chips
Dairy and Sweet Ingredients:
- ½ cup (115 grams / 4 ounces) unsalted butter
- ¾ cup (150 grams) granulated sugar
- ½ cup (100 grams) brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup (125 grams) all-purpose flour
- ¼ cup (25 grams) unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Carefully melt chocolate and butter in a microwave-safe bowl using short intervals, stirring between each to ensure smooth consistency. Allow the mixture to cool slightly.
- In a spacious mixing bowl, vigorously whisk granulated sugar, brown sugar, eggs, and vanilla extract until the mixture becomes uniformly creamy and slightly aerated.
- Gently incorporate the melted chocolate into the sugar-egg blend, stirring until the color is consistent and no streaks remain.
- Separately, sift together flour, cocoa powder, baking powder, and salt to eliminate potential lumps and ensure even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring minimally to prevent overmixing and maintain a tender texture.
- Wrap the dough completely in plastic film and refrigerate for a minimum of 60 minutes to allow flavors to meld and dough to firm up.
- Preheat the oven to 350F and line baking sheets with parchment paper for optimal cookie release.
- Portion the chilled dough into golf ball-sized rounds, creating a small indentation in each center to nestle additional chocolate chips.
- Carefully encase the chocolate chips within each dough ball, ensuring complete coverage and a smooth exterior.
- Arrange cookies on prepared baking sheets, maintaining adequate spacing to prevent merging during baking.
- Bake for 10-12 minutes, watching for crackled tops and slightly underdone centers that promise a molten chocolate experience.
- Allow cookies to rest on baking sheets for 5 minutes, enabling them to set slightly before transferring to a cooling rack.
- Serve immediately while chocolate centers remain delightfully warm and gooey for maximum sensory enjoyment.
Notes
- Chill dough thoroughly to prevent spreading and ensure a rich, fudgy texture during baking.
- Use high-quality dark chocolate for a more intense, complex flavor profile that elevates the entire dessert.
- Experiment with different chocolate types like milk or white chocolate for unique variations that suit different taste preferences.
- For gluten-free options, substitute all-purpose flour with almond flour or a gluten-free baking blend to accommodate dietary restrictions.
- Prep Time: 15 minutes (+1 hour chilling)
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 230
- Sugar: 19g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg