Why Make This Recipe
Chocolate Lava Brownie Cookies are a delightful treat that combines two favorites: brownies and cookies. They provide the best of both worlds with a rich, gooey center and a slightly crisp outer layer. Perfect for chocolate lovers, these cookies are easy to make and sure to please everyone. Whether it’s for a cozy night in, a gathering with friends, or just a simple craving, these cookies are a wonderful choice!
How to Make Chocolate Lava Brownie Cookies
Ingredients
- 1/2 cup unsalted butter
- 12 ounces semi-sweet chocolate chips
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Additional chocolate chips for filling
Directions
- Preheat your oven to 350°F (177°C).
- Melt the butter and chocolate chips together in a microwave or double boiler. Let it cool slightly.
- In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract.
- Stir the melted chocolate mixture into the sugar and egg mixture until well combined.
- Sift in the flour, cocoa powder, baking powder, and salt. Fold to combine until just mixed.
- Chill the dough in the refrigerator for 15 minutes to make it easier to handle.
- Form the dough into balls and place a few extra chocolate chips in the center of each ball.
- Place the dough balls on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the tops are glossy and cracked.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
How to Serve Chocolate Lava Brownie Cookies
Serve these delicious cookies warm for the best experience. You can enjoy them as they are or pair them with a scoop of vanilla ice cream for an indulgent dessert. Drizzling some chocolate sauce on top also adds an extra touch of sweetness!
How to Store Chocolate Lava Brownie Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for a longer time, you can also freeze them. Just make sure to place them in a freezer-safe bag or container. When you’re ready to enjoy them, thaw at room temperature or pop them in the microwave for a few seconds.
Tips to Make Chocolate Lava Brownie Cookies
- Make sure not to overbake the cookies. They should be soft and gooey in the center.
- Chill the dough for better handling. If the dough gets too sticky, you can chill it a bit longer.
- Feel free to add nuts like walnuts or pecans for added texture, if you like.
Variation
If you want to switch things up, try using different types of chocolate chips, like milk chocolate or dark chocolate. You can also experiment by adding a pinch of sea salt on top before baking for a sweet and salty treat.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and store it in the refrigerator for up to 2 days before baking.Why are my cookies not gooey in the center?
If the cookies are not gooey, they may have been overbaked. Keep an eye on them in the oven and test for doneness based on their glossy tops.Can I use cocoa powder instead of chocolate chips?
While cocoa powder adds flavor, it’s best used in combination with chocolate chips for that gooey texture. You can also use a mix of both for a richer taste.
Chocolate Lava Brownie Cookies
Ingredients
For the Cookie Dough
- 1/2 cup unsalted butter Melted
- 12 ounces semi-sweet chocolate chips For mixing and additional filling
- 1/2 cup granulated sugar
- 1/2 cup brown sugar Packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- to taste Additional chocolate chips for filling
Instructions
Preparation
- Preheat your oven to 350°F (177°C).
- Melt the butter and chocolate chips together in a microwave or double boiler. Let it cool slightly.
- In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract.
- Stir the melted chocolate mixture into the sugar and egg mixture until well combined.
- Sift in the flour, cocoa powder, baking powder, and salt. Fold to combine until just mixed.
- Chill the dough in the refrigerator for 15 minutes to make it easier to handle.
Baking
- Form the dough into balls and place a few extra chocolate chips in the center of each ball.
- Place the dough balls on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the tops are glossy and cracked.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.