Fudgy Chocolate Lava Cookies Recipe

For the Cookie Dough:

For the Lava Filling:

Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Avoid letting it boil.
Make the ganache: Remove the cream from heat and pour it over the chopped chocolate in a heat-proof bowl. Let it sit for a minute to melt the chocolate. Add a pinch of salt for balance, and stir the mixture until smooth and shiny.
Chill the filling: Once combined, place the bowl of ganache in the refrigerator to firm up for at least 30 minutes. You want it to become thick enough to scoop and shape into balls.

Cream the butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes. Make sure to scrape down the sides of the bowl as you go to ensure everything is well combined.
Add eggs and vanilla: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Mix in the vanilla extract.
Mix dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Combine wet and dry: Slowly add the dry ingredients to the wet mixture in batches, mixing on low speed until fully incorporated. The dough will be thick and rich. Stir in the semi-sweet chocolate chips or chunks by hand.

Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Scoop the dough: Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Take a small spoonful of the chilled chocolate ganache and place it in the center of the dough. Carefully wrap the dough around the ganache, ensuring it is fully enclosed. Roll the dough into a ball, making sure no ganache is leaking out.
Place on the baking sheet: Arrange the filled cookie dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie. These cookies spread, so be sure to give them room.
Bake the cookies: Bake the cookies for 10-12 minutes or until the edges are set, but the centers look slightly underdone. They will continue to cook as they cool. The cookies should have a crackly top.

Let the cookies cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. However, they are best served slightly warm when the chocolate lava filling is still molten.
Serve: Serve these fudgy chocolate lava cookies with a glass of cold milk, a scoop of vanilla ice cream, or simply enjoy them on their own. The crispy outside combined with the gooey chocolate center makes for an indulgent treat!

Storage: These cookies are best enjoyed fresh, but you can store them in an airtight container for up to 3 days at room temperature. If you want to reheat them, pop them in the microwave for about 10-15 seconds to re-melt the center.
Ganache alternative: You can experiment with different fillings like peanut butter, caramel, or Nutella for a different flavor profile.
Chocolate quality: For the best results, use high-quality chocolate, especially for the lava filling. The richness of the chocolate will significantly impact the taste and texture.

This recipe will give you irresistible cookies with a delightful surprise inside!