Chocolate Lava Brownie Cookies
Indulge in these rich and decadent Chocolate Lava Brownie Cookies, featuring a crispy exterior and a warm, gooey chocolate center. Perfect for sharing and satisfying sweet cravings.
Ingredients
Cookie Base Ingredients
- 1 cup unsalted butter Use coconut oil for a dairy-free option.
- 2 cups bittersweet chocolate chips Dark chocolate can be substituted for an even richer taste.
- 1 cup granulated sugar Coconut sugar or brown sugar can replace for a unique flavor.
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon espresso powder Optional for enhanced flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium saucepan, melt the butter and bittersweet chocolate chips together over low heat, stirring continuously until smooth.
- Remove from heat and whisk in granulated sugar until well combined.
- Add in eggs, one at a time, whisking vigorously after each addition. Stir in vanilla extract.
- Sift together the flour, baking powder, salt, and espresso powder (if using) in a separate bowl.
- Fold the dry mixture into the wet ingredients until just combined. Don’t over-mix!
- Chill the dough in the refrigerator for about 30 minutes.
Baking
- Use a cookie scoop to portion the dough onto the lined baking sheet, leaving space for expansion.
- Bake for 10-12 minutes, or until the edges are set but the centers still look soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
To achieve a molten center, ensure your cookies are slightly underbaked. Chill the dough to maintain structured cookies that don’t spread too much. Use quality chocolate for best flavor.