Why You’ll Love This Recipe

I adore this recipe because it’s simple yet feels luxurious. The contrast between the slightly crisp cookie shell and the gooey chocolate center makes every bite rich and satisfying. I like that I can prepare the ganache ahead of time, freeze it, and then quickly bake the cookies whenever I want a warm dessert. Plus, they look beautiful dusted with powdered sugar—perfect for serving at parties or gifting to chocolate lovers.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Chocolate Ganache
1 cup (200 g) semi-sweet chocolate chips
1/2 cup (120 ml) heavy whipping cream

For the Chocolate Cookies
1 1/2 cups (188 g) all-purpose flour, spooned and leveled
1/2 cup (40 g) Dutch process cocoa powder
1/2 tsp baking powder
1/2 tsp salt
3/4 cup (168 g) unsalted butter, softened
3/4 cup (165 g) light brown sugar, packed
1/4 cup (50 g) granulated white sugar
2 egg yolks, at room temperature
1 1/2 tsp vanilla
powdered sugar, for dusting on top

Directions

1. Make the chocolate ganache
I start by lining a small baking sheet with parchment paper. I add the chocolate chips to a small bowl, then heat the heavy cream on the stove or in the microwave until it’s just about boiling. I pour the hot cream over the chocolate chips and let it sit for a minute, then stir until smooth and glossy. Once the ganache is mixed, I chill it in the fridge for about 10–15 minutes until it’s thick enough to scoop.

When the ganache is firm, I use a small cookie scoop to portion it into 17 small balls and place them on the prepared baking sheet. I freeze the ganache balls until they’re completely solid—this step ensures they stay molten inside the cookies while baking.

2. Prepare the cookie dough
I preheat my oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, I whisk together the flour, cocoa powder, baking powder, and salt, then set it aside.

In a large bowl, I cream the softened butter, brown sugar, and granulated sugar using an electric mixer on high speed for about 2 minutes until the mixture becomes fluffy and light. I add the egg yolks and vanilla, mixing for another minute until the batter is pale and smooth. Then, I add the dry ingredients to the wet ingredients and mix on low speed until a soft, chocolatey dough forms.

3. Fill and shape the cookies
I divide the cookie dough into 17 equal portions using a large 2-tablespoon cookie scoop. I roll each portion into a ball and flatten it slightly with my hands. I place a frozen ganache ball in the center of each, then wrap the cookie dough completely around it, sealing the edges to make sure no ganache is visible. I roll the filled dough gently into a smooth ball again and place them onto the baking sheets, spacing them a couple of inches apart.

4. Bake and serve
I bake about six cookies at a time for 10–11 minutes, just until the edges are set but the centers still look slightly soft. I let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool for another 5 minutes. When they’re cool enough to handle but still warm, I dust them with powdered sugar and serve them while the centers are still molten.

Servings and Timing

This recipe makes about 17 cookies. Prep time is 45 minutes, baking time is 10 minutes, and total time is around 55 minutes.

Variations

Sometimes I like to use dark chocolate chips in the ganache for a more intense flavor or add a touch of espresso powder to the cookie dough for a mocha twist. I’ve also experimented with white chocolate or salted caramel centers for a fun variation. For a holiday version, I sprinkle crushed candy canes or sea salt on top before serving.

Storage/Reheating

I store leftover cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. When I want to enjoy them warm again, I microwave each cookie for about 10–15 seconds to melt the center slightly. The unbaked, filled cookie dough balls can also be frozen for up to 2 months—perfect for baking fresh lava cookies anytime.

FAQs

How do I keep the ganache from leaking out while baking?

I make sure the ganache balls are completely frozen and sealed tightly inside the dough before baking.

Can I use milk chocolate instead of semi-sweet?

Yes, but I find semi-sweet gives the best balance of richness and sweetness.

Can I make the ganache in advance?

Absolutely! I often make and freeze the ganache balls a day ahead—it saves time when I’m ready to bake.

Why do my cookies spread too much?

If the butter is too soft or the dough too warm, I chill the shaped cookies for 10 minutes before baking.

Can I make these cookies gluten-free?

Yes, I replace the flour with a 1:1 gluten-free baking blend.

Can I use cocoa powder instead of melted chocolate for the filling?

No, cocoa powder won’t create that molten texture. The ganache is what gives the lava effect.

How do I know when the cookies are done?

The edges should be set, but the centers should still look slightly soft—they’ll firm up as they cool.

Can I freeze the baked cookies?

Yes, I freeze them in layers separated by parchment paper and thaw them at room temperature before reheating briefly.

How do I make them extra gooey?

I slightly underbake them by a minute or two to keep the centers softer and more molten.

What can I serve these cookies with?

I love pairing them with a scoop of vanilla ice cream or a drizzle of raspberry sauce for an elegant dessert.

Conclusion

I love baking these chocolate lava cookies because they’re everything a dessert should be—rich, gooey, and deeply satisfying. The moment I break one open and see the molten chocolate flow out, I know I’ve created something truly special. Whether for a special occasion or just a cozy night in, these cookies are a chocolate lover’s dream come true.