Molten Chocolate Cookies
Serves 11
60 mins prep
12 mins cook
72 mins total
These Molten Chocolate Cookies combine the best of two worlds: the crisp edges of a classic cookie and the molten, gooey center of a chocolate lava cake. With a rich chocolate ganache filling and a soft, fudgy cookie dough, these cookies are the ultimate indulgence. Whether served warm with a gooey center or cooled for a holiday gift, these cookies are guaranteed to delight.
2 servings
Chocolate Ganache Filling Ingredients
Chocolate Cookie Ingredients
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Start by preparing the molten chocolate ganache filling: In a small saucepan, combine the dark chocolate and whipping cream. Melt over low heat, stirring occasionally, until smooth and fully combined into a glossy ganache.
Remove from the heat and transfer to a bowl. Refrigerate for about 20–30 minutes, or until it firms up just enough to scoop easily.
Once firm, scoop out 10–11 portions of ganache, each about 1 tablespoon (22g). Place them on a parchment-lined baking sheet, leaving space between each portion, and freeze for 20 minutes until solid.
Cookie Dough Instructions
In a large mixing bowl, cream together the butter, light brown sugar, and cane sugar until light and fluffy.
Add the milk and vanilla extract, and mix until smooth and fully incorporated.
In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft cookie dough.
Cover the dough and let it rest at room temperature for 30 minutes.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Use a 2-tablespoon (50g) cookie scoop to portion out the dough. Flatten each portion into a disc in your hand as shown in the photos.
Place a frozen ganache scoop in the center of each dough disc, then carefully wrap the dough around the ganache, sealing the edges to completely enclose the filling.
I have rolled some dough balls in cane sugar, festive sprinkles, or cocoa powder for an assortment of cookies.
Space the dough balls at least 3 inches apart on the prepared baking sheet.
Bake the cookies in the preheated oven for 10–12 minutes. The edges should be set while the centers remain slightly soft.
Immediately after baking, use a round cookie cutter slightly larger than the cookie to gently swirl around the edges. This helps create perfectly rounded edges and a more uniform shape.
Let the cookies cool on the baking sheet for 5–10 minutes. If you want a gooey molten center, serve them warm or cool them completely for gifting in your festive hampers.
