Ingredients
For the Chocolate Ganache
- 1 cup (200 g) semi-sweet chocolate chips
- 1/2 cup (120 ml) heavy whipping cream
For the Chocolate Cookies
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) Dutch process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 1/2 tsp vanilla extract
- Powdered sugar, for dusting on top
Instructions
- Prepare the Ganache: In a small saucepan, heat the heavy whipping cream over medium heat until it begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir gently until the mixture is smooth and glossy. Set aside to cool and thicken.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, and salt. Whisk to combine thoroughly.
- Cream Butter and Sugars: In a large bowl, using an electric mixer, beat the softened butter, light brown sugar, and granulated white sugar together until light and fluffy, about 3-4 minutes.
- Add Egg Yolks and Vanilla: Beat in the egg yolks one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
- Chill Dough: Cover the dough and refrigerate for at least 1 hour to firm up, making it easier to handle and shape.
- Shape Cookies with Ganache Center: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop out roughly 1 tablespoon of cookie dough and flatten slightly in your hand. Place about 1 teaspoon of chilled ganache in the center, then cover with another tablespoon of dough and seal edges completely to encase the ganache. Place cookie balls spaced 2 inches apart on baking sheets.
- Bake: Bake cookies for 10-12 minutes or until the edges are set but the centers remain soft. Do not overbake to preserve the molten ganache center.
- Cool and Dust: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving to add a delicate sweetness and attractive finish.
Notes
- Ensure the ganache is well chilled before encasing it in the cookie dough to prevent it from melting too quickly during baking.
- Do not overbake the cookies; they should be soft at the center to maintain the lava effect.
- You can prepare the ganache and dough a day ahead and refrigerate until ready to assemble and bake.
- For an extra touch, add a pinch of espresso powder to the dry ingredients to enhance the chocolate flavor.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze baked cookies for longer storage.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
