These chocolate lava cookies are rich, indulgent, and filled with a warm molten chocolate center that flows with every bite. Crisp on the edges and soft in the middle, they deliver the luxurious experience of a chocolate lava cake in a convenient handheld form, making them perfect for special occasions or anytime intense chocolate cravings strike.

Why You’ll Love This Recipe

These cookies combine the best of two worlds: the deep, fudgy flavor of a brownie and the irresistible surprise of a molten chocolate center. They are made entirely from scratch, yet the steps are simple and approachable, even if you’ve never made stuffed cookies before. The dough is soft and forgiving, the filling stays perfectly gooey, and the finished cookies look impressive while tasting even better.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate lava filling
12 ounces dark baking chocolate, finely chopped
2 tablespoons unsalted butter, chopped
1/4 cup baking cocoa
2/3 cup heavy whipping cream

For the cookie dough
2 2/3 cups all-purpose flour
3/4 cup baking cocoa
1 1/2 teaspoons baking soda
1 teaspoon instant espresso powder
1 teaspoon salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
2 large eggs, room temperature
1 large egg yolk, room temperature
1 tablespoon vanilla extract

For finishing
Confectioners’ sugar, for dusting

Directions

Start by making the chocolate lava filling. Place the chopped dark chocolate and butter in a large heat-safe bowl. In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Whisk in the baking cocoa until fully dissolved, then pour the hot mixture over the chocolate and butter. Stir until completely melted, smooth, and glossy. Cover and freeze for about 1 hour, until firm but still scoopable.

Once firm, line a baking sheet with parchment paper. Scoop tablespoon-sized portions of the chocolate mixture, roll into balls, and place them on the sheet about 1/2 inch apart. Return to the freezer for at least 30 minutes, until fully firm.

Meanwhile, prepare the cookie dough. In a bowl, combine the flour, baking cocoa, baking soda, espresso powder, and salt. Set aside. In a separate large bowl, cream the butter and sugar together until light and fluffy, about 2 to 3 minutes. Add the eggs and egg yolk one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined and no dry streaks remain. Cover the dough and refrigerate for at least 30 minutes or up to overnight.

Preheat the oven to 350°F and line a baking sheet with parchment paper. Remove the frozen chocolate balls from the freezer. Scoop about 2 tablespoons of cookie dough, roll into a ball, and flatten slightly into a disk. Place one frozen chocolate ball in the center, then carefully wrap the dough around it, sealing all seams completely.

Arrange the filled dough balls on the baking sheet, spacing them about 2 inches apart and baking no more than six cookies per sheet. Bake for 10 to 12 minutes, until the edges are set and the centers are just slightly soft. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack. Dust lightly with confectioners’ sugar and serve warm.

Servings and timing

This recipe makes about 18 large cookies.
Preparation time is approximately 45 minutes, plus chilling and freezing time.
Baking time is 10 to 12 minutes per batch.

Variations

You can add texture by mixing up to 3/4 cup finely chopped nuts into the chocolate filling before freezing. For a flavor twist, swirl 1/4 cup peanut butter into the ganache before shaping it into balls. If you prefer a sweeter center, semisweet chocolate can be used instead of dark chocolate without affecting the texture.

Storage/Reheating

Allow the cookies to cool completely before storing. Keep them in an airtight container at room temperature for up to 5 days. To reheat and restore the molten center, warm a cookie in the microwave for 15 to 30 seconds until soft and heated through.

FAQs

Can I make the dough ahead of time?

Yes, the cookie dough can be refrigerated for up to 24 hours before stuffing and baking.

Do the chocolate centers need to be frozen?

Yes, freezing the filling helps keep it contained while the cookies bake and ensures a molten center.

Can I freeze the cookies?

Both unbaked stuffed dough balls and fully baked cookies can be frozen for up to 3 months in an airtight container.

Why did my cookies leak chocolate?

This usually happens if the dough isn’t sealed completely or if the filling is too large for the amount of dough.

Can I use semisweet chocolate instead of dark chocolate?

Yes, semisweet chocolate works well and results in a slightly sweeter center.

Are these cookies supposed to look underbaked?

The centers should be soft but not raw. They will continue to set slightly as they cool.

What does espresso powder do in the recipe?

It enhances the chocolate flavor without making the cookies taste like coffee.

Can I make smaller cookies?

Yes, but reduce the amount of filling and baking time to prevent overflow.

Should these cookies be served warm?

Yes, serving them warm ensures the center stays molten and gooey.

Can I skip the confectioners’ sugar topping?

Absolutely, it’s optional and used mainly for presentation.

Conclusion

Chocolate lava cookies are the ultimate dessert for true chocolate lovers. With their rich cocoa dough and flowing chocolate center, they offer a bakery-quality treat made right at home. Whether served fresh from the oven or gently reheated later, these cookies are guaranteed to impress and satisfy every time.

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