Molten lava cake cookies ️ recipe on www.identicalrecipes.com

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 0.5 cup Unsalted Butter (softened, cut into cubes)
• 0.5 cup Granulated Sugar
• 0.5 cup Brown Sugar (packed)
• 1 Large Egg (room temperature)
• 1 tsp Vanilla Extract
• 0.5 tsp Baking Soda
• 0.25 tsp Salt
• 1 cup Chocolate Chips (semi‑sweet)
• 4 oz Semi‑Sweet Chocolate Bar (cut into 12 small squares for stuffing)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the dough.

   Time: PT5M

   Temperature: 350°F

2. Cream Butter and Sugars

   In the mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 5 minutes.

   Time: PT5M

3. Add Egg and Vanilla

   Add the egg and vanilla extract to the creamed mixture and beat for another 2 minutes until fully incorporated.

   Time: PT2M

4. Combine Dry Ingredients

   In a separate bowl whisk together the sifted flour, baking soda, and salt.

   Time: PT2M

5. Mix Wet and Dry

   Gradually add the dry mixture to the wet mixture on low speed, mixing just until no flour streaks remain.

   Time: PT2M

6. Fold in Chocolate Chips

   Stir in the chocolate chips with a spatula until evenly distributed.

   Time: PT1M

7. Shape and Stuff Cookies

   Scoop about 1‑tablespoon of dough, flatten, place a chocolate square in the center, then fold the dough around it and roll into a smooth ball.

   Time: PT5M

8. Bake

   Place the stuffed balls on the parchment‑lined baking sheet, spacing 2 inches apart, and bake for 10‑12 minutes until the edges are set but the centers still look slightly soft.

   Time: PT12M

   Temperature: 350°F

9. Cool

   Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

2g

Carbohydrates

22g

Fat

9g

Fiber

2g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
• Instead of Unsalted Butter: Margarine, Plant‑based butter
• Instead of Granulated Sugar: Coconut sugar, Caster sugar
• Instead of Brown Sugar: Dark muscovado sugar, Honey (reduce other liquids)
• Instead of Large Egg: Flax egg (1 tbsp ground flax + 3 tbsp water), Applesauce (¼ cup)
• Instead of Vanilla Extract: Vanilla bean paste, Almond extract (use half amount)
• Instead of Baking Soda: Baking powder (use 1½ tsp)
• Instead of Salt: Sea salt
• Instead of Chocolate Chips: Chopped chocolate chunks, White chocolate chips
• Instead of Semi‑Sweet Chocolate Bar: Dark chocolate (70% cacao), Milk chocolate

Equipment Needed

• Mixing Bowl
• Electric Mixer
• Measuring Cups
• Measuring Spoons
• Baking Sheet
• Parchment Paper
• Spatula
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Cream butter and sugars until light and fluffy.
• Do not over‑mix the dough after adding flour.
• Fully encase the chocolate square to prevent leakage.
• Watch the bake time closely to keep the center molten.

Chef Tips from the Video

• Use high‑quality semi‑sweet chocolate for the best molten center.
• For an extra glossy finish, brush the tops with a little melted butter right after baking.
• Add a pinch of espresso powder to the dough to intensify the chocolate flavor without adding coffee taste.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze baked cookies in a zip‑top bag for up to 2 months; thaw at room temperature before serving.

Room temperature: Can sit at room temperature for 2 days in a sealed container.

Make-Ahead Tips

• Freeze the unbaked stuffed dough balls on a parchment sheet; transfer to a freezer bag once solid and bake from frozen, adding 2‑3 extra minutes.
• Prepared dough can be refrigerated for up to 24 hours; let it come to room temperature before shaping.

Frequently Asked Questions