Melt the Chocolate and Butter: In a medium saucepan, melt the semi-sweet chocolate chips and butter together over low heat, stirring constantly until smooth and fully combined. Once melted, set the mixture aside to cool for a few minutes.
Mix the Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract. Add the cooled chocolate-butter mixture to this bowl and stir until fully combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, mixing just until incorporated. Be careful not to overmix.
Form the Cookies: Scoop tablespoon-sized portions of the dough and flatten each one slightly with your hands. Place a small spoonful of mini chocolate chips or chopped chocolate in the center of each flattened dough ball. Then, fold the edges of the dough over the chocolate center and roll the dough into a ball, sealing the chocolate inside.
Bake the Cookies: Place the cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes or until the edges are set but the centers are still soft. The cookies will firm up as they cool, and the center will remain a molten chocolate surprise.
Cool and Serve: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. If desired, dust with powdered sugar for an extra touch of elegance.
Tips for Serving and Storing:
Serving: Serve these cookies warm for the ultimate lava experience! The chocolate center will be oozy and perfect when fresh out of the oven. Pair them with a scoop of vanilla ice cream for an indulgent dessert that everyone will love.
Storing: Store leftover cookies in an airtight container at room temperature for up to 3 days. To keep the lava center soft, reheat the cookies in the microwave for about 10-15 seconds before serving.
Freezing: These cookies freeze beautifully. After rolling them into balls, place them on a baking sheet and freeze for 1 hour. Then transfer the frozen cookie dough balls to a resealable bag or container and store in the freezer for up to 3 months. When ready to bake, simply place the frozen dough balls on a baking sheet and bake for an additional 1-2 minutes.
Variants:
Nutty Lava Brownie Cookies: For added texture and flavor, mix in chopped walnuts, pecans, or hazelnuts into the cookie dough. These nuts will complement the rich chocolate flavor and add a satisfying crunch to the chewy cookies.
Mint Chocolate Lava Cookies: Add a few drops of peppermint extract to the cookie dough for a refreshing twist. Replace the mini chocolate chips with mint chocolate chips to create a minty chocolate lava cookie that’s perfect for the holidays.
Caramel Lava Brownie Cookies: Swap the mini chocolate chips with caramel chips or add a small piece of caramel candy in the center of each cookie. As the cookie bakes, the caramel will melt and mix with the chocolate for a gooey, irresistible center.
FAQ:
Can I use dark chocolate instead of semi-sweet chocolate?
Yes, you can replace semi-sweet chocolate with dark chocolate for a more intense chocolate flavor. Just be sure to adjust the sweetness to your liking, as dark chocolate can be more bitter.
What if I don’t have mini chocolate chips?
You can use regular-sized chocolate chips or chop up a chocolate bar into small pieces. The larger chunks will create a slightly different texture, but they will still melt beautifully inside the cookie.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. This helps the flavors meld and results in an even chewier cookie.
Can I substitute the butter with margarine?
While margarine can be used as a substitute, it may affect the texture of the cookies slightly. For the best results, it’s recommended to use unsalted butter for a rich, buttery flavor.
How can I tell when the cookies are done baking?
The cookies should have firm edges and a slightly soft center. The lava center will remain molten, but the cookie itself should be set. Be careful not to overbake to preserve the gooey interior.
These Chocolate Lava Brownie Cookies are the perfect blend of a fudgy brownie and a gooey cookie, with an irresistible molten chocolate center. Whether you’re serving them at a gathering or treating yourself, these cookies are sure to be a hit with chocolate lovers of all ages. Enjoy!
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