Dessert

Chocolate Lava Cookies Recipe

ByZoe Lane April 29, 2026April 29, 2026

Introduction

Chocolate Lava Cookies are a decadent treat with a molten chocolate center that oozes as you bite into the soft, cocoa-rich cookie. Perfect for chocolate lovers, these indulgent cookies combine a rich ganache filling with a tender, chewy exterior.

A close-up of a stack of chocolate cookies on a white marbled surface, with the top cookie split in half showing three layers: a crispy dark brown outer layer, a soft dense middle layer, and a gooey shiny chocolate center. The cookies below show a textured, cracked brown surface with bits of coarse salt on top, adding a subtle contrast. The overall look is rich, moist, and freshly baked with a warm atmosphere. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup chocolate chips
½ cup heavy cream
½ cup butter, softened
½ cup brown sugar
½ cup white granulated sugar
1 large egg
1 ¼ cups all-purpose flour
½ cup + 2 tablespoons cocoa powder, divided
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Instructions

Step 1: Make the chocolate ganache by combining the chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 1 minute and 30 seconds, then stir gently. Continue heating in 30-second intervals as needed until smooth. Chill the ganache in the refrigerator for about an hour, or until it holds its shape when scooped.
Step 2: Preheat your oven to 350°F (175°C) once the ganache is set. In a large bowl, beat the softened butter, brown sugar, and white sugar together with an electric mixer until smooth and creamy.
Step 3: Add the egg to the butter and sugar mixture and beat until fully combined. Then, reduce the mixer speed and gently mix in the flour, baking powder, baking soda, salt, and ½ cup of cocoa powder. Make sure the dough is evenly mixed with no dry spots.
Step 4: Using a large #40 cookie scoop, drop balls of cookie dough onto a baking sheet. Flatten each ball into a flat disc and set the sheet aside.
Step 5: Place the chilled ganache into a small bowl with the remaining 2 tablespoons of cocoa powder. Toss small scoops of ganache in the cocoa powder to coat. Place one ganache ball onto each cookie dough disc, then carefully wrap the dough around it, ensuring the ganache is completely enclosed. Bake the cookies for 11 minutes.
Step 6: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm for a gooey molten center experience!

Tips & Variations

For an extra fudgy center, chill the formed cookie dough balls before baking.
Swap out the semi-sweet chocolate chips for dark chocolate for a richer flavor.
Add a pinch of espresso powder to the dough to deepen the chocolate taste.
Use a small ice cream scoop or spoon for shaping uniform cookie dough balls.

Storage

Store leftover cookies in an airtight container at room temperature for up to 3 days. To keep their soft texture, warm them briefly in the microwave before serving. For longer storage, freeze the cookies in a sealed container for up to 1 month and thaw before reheating.

How to Serve

A stack of thick, soft chocolate cookies is shown up close, featuring four cookies in total. The top cookie is cut in half, revealing a gooey, dark chocolate center with a shiny, moist texture. The cookie layers are rich brown in color with a cracked and slightly crumbly outer surface. The stack rests on a white marbled texture, with a few coarse salt crystals scattered around the bottom cookie, adding texture contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chocolate ganache filling ahead of time?

Yes, the ganache can be made a day in advance and kept chilled in the refrigerator until ready to use. Make sure it is firm enough to scoop and shape into balls before assembling the cookies.

What if I don’t have cocoa powder on hand?

Cocoa powder is key to giving these cookies their deep chocolate flavor, so it’s best not to skip it. If unavailable, you might substitute with melted chocolate but reduce flour slightly to keep dough consistency, though texture and taste will differ.