Molten Lava Cake Cookies
Molten Lava Cake Cookies by Nour
Molten lave cake cookies. These cookies are made with a rich chocolate cookie base filled with a dedicant chocolate ganache filling like a real molten lave cake that runs out the centre once cut into and topped with powdered sugar.
Ingredients For Molten Lava Cake Cookies
Unsalted Butter
Brown & Granulated Sugar
Eggs
Vanilla Extract
All Purpose Flour
Cocoa Powder
Espresso Powder
Baking soda
Salt
Powdered Sugar: The powdered sugar is used at the end to top the cookies.
Filling Cookies
To fill the cookies without it oozing out the sides of the cookies, it’s important that your filling is thick, doesn’t stick to your fingers and is able to stay in it’s right shape. It’s very important to chill the chocolate ganache filling in the freezer while making the cookie dough until ready to be used. Another trick to prevent a sticky filling, is to use a cookie scoop to have a proper and clean filling that will sit perfectly in the centre of the cookies.
Keep in mind that your environment temperature can also have a high affect on how the filling might come out.
Tips for making Molten Lave Cake Cookies.
After heating up the heavy cream and pour over chocolate chocolate chips, let them sit before mixing.
Mix wet Ingredients together with the order shown below in the steps.
Mix dry Ingredients together.
Use a 1.5 ounce cookie scoop for Scooping
Baking for 10 minutes.
How To Store Molten Lava Cake Cookies
These molten lava cake cookies should be stored at room temperature in an airtight container for 7 days or they can be put in the fridge for up to 10 days.
Serving size
Around 10 to 12 cookies
Ingredients
3/4 cup butter, room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg + 1 egg yolk
2 tsp vanilla extract
1 1/4 cup All-purpose flour
2/3 cup cocoa powder
1/2 tsp espresso powder
3/4 tsp baking soda
1/4 tsp salt
Chocolate Ganache Filling
3/4 cup chocolate chips
6 tbsp heavy cream
Instructions
Step 1
Preheat oven to 350°F (177C). Line a baking pan with parchment paper and set aside.
Step 2
For the chocolate ganache, heat up heavy cream for 60-90 seconds and pour over chocolate chips. Let sit for 3 minutes before mixing until combined. Cool completely before rolling into 1 tbsp balls, then adding into the fridge.
Step 3
With a whisk, beat butter, brown sugar and granulated sugar together until fluffy and mixture turns an off-white color (about 2 minutes). Add the egg, egg yolk and vanilla extract and mix until a smooth consistency.
Step 4
Add the flour, cocoa powder, espresso powder, baking soda and salt. Mix until a soft dough forms. Use a 1,5 ounce cookie scoop, and scoop cookie dough in your palm and flatten out. Place cooled chocolate ganache ball in the centre and fold cookie dough around it.
Step 5
Bake for 10 minutes, or until the center has puffed up. Top with a sprinkle of powder sugar. Enjoy!
