Decadent Cookies Full of Warm Chocolate Lava

Ingredients

• 6 oz Couverture Chocolate (dark or semisweet chocolate bars, chopped)
• 2/3 cup Heavy Cream (full‑fat, for ganache)
• 1 cup Unsalted Butter (softened to room temperature)
• 0.5 cup Light Brown Sugar (firmly packed)
• 1.25 cup Granulated Sugar (about 250 g)
• 1 Large Egg (room temperature, cracked into a separate bowl)
• 1 Egg Yolk (large, room temperature, extra yolk for a stiffer dough)
• 1 tsp Vanilla Extract (homemade or pure vanilla extract)
• 3.33 cup Cake Flour (about 375 g, sifted)
• 0.5 cup Unsweetened Cocoa Powder (dark cocoa for richer color)
• 2 Tbsp Cornstarch (helps prevent spreading)
• 1 tsp Baking Powder
• 0.25 tsp Baking Soda
• 0.75 tsp Salt (table salt)
• 2 Tbsp Powdered Sugar (for dusting finished cookies (optional))

Instructions

1. Prepare Ganache

   Place chopped chocolate in a microwave‑safe bowl, add 2/3 cup heavy cream, microwave 25 seconds, stir, repeat 25‑second intervals until smooth; if still separated, continue in 5‑10 second bursts until fully combined.

   Time: PT5M

2. Set Ganache

   Let the ganache sit at room temperature for a few minutes, then transfer to the refrigerator (or freezer) until firm enough to scoop, about 15 minutes.

   Time: PT15M

3. Cream Butter and Sugars

   In a large mixing bowl, beat 1 cup softened unsalted butter with 0.5 cup light brown sugar and 1.25 cup granulated sugar until light and fluffy.

   Time: PT5M

4. Add Egg, Yolk, and Vanilla

   Add 1 large egg, 1 extra egg yolk, and 1 tsp vanilla extract to the butter‑sugar mixture; beat until just combined.

   Time: PT2M

5. Combine Dry Ingredients

   In a separate bowl, whisk together 3 ⅓ cups cake flour, 0.5 cup cocoa powder, 2 Tbsp cornstarch, 1 tsp baking powder, ¼ tsp baking soda, and ¾ tsp salt until no lumps remain.

   Time: PT3M

6. Mix Dry into Wet

   Gradually add the dry mixture to the butter‑egg mixture, mixing on low speed until just incorporated. The dough will be stiff.

   Time: PT5M

7. Chill Cookie Dough

   Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up.

   Time: PT30M

8. Preheat Oven

   Preheat the oven to 375°F (190°C).

   Time: PT5M

   Temperature: 375°F

9. Portion and Freeze Ganache

   Scoop level tablespoons of firm ganache onto a wax‑paper‑lined baking sheet and place in the freezer until solid enough to handle (about 10 minutes).

   Time: PT10M

10. Shape Cookies Around Ganache

    Divide the chilled dough into ¼‑cup portions (≈ 3‑4 Tbsp). Roll each portion into a ball, press a thumb‑sized crater in the center (not through), place a frozen ganache dollop inside, and seal the dough around it, forming a smooth ball.

    Time: PT10M

11. Bake Cookies

    Place cookies on a wax‑paper‑lined baking sheet, spacing at least 2 inches apart. Bake in the center rack for 13 minutes, until the edges are set but the center is still soft.

    Time: PT13M

    Temperature: 375°F

12. Cool and Finish

    Allow cookies to cool completely on the baking sheet (about 13 minutes). Once cool, dust lightly with powdered sugar if desired.

    Time: PT15M

Nutrition Facts

Calories

360

Protein

5 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g