Chocolate Lava Cookies

• servings: 17 servings
• active time: 45 minutes
• total time: 55 minutes

Ingredients

1 cup (200 g) semi-sweet chocolate chips

1/2 cup (120 ml) heavy whipping cream

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

powdered sugar, for dusting on top

Directions

For the Chocolate Ganache

Line a small baking sheet with parchment paper.

Add the chocolate chips to a small bowl.

Heat the heavy cream in the microwave, or on the stove, until just about boiling.

Pour the heavy cream over the chocolate chips and let it sit for 1 minute. Stir to combine the cream and melted chocolate together.

Chill the ganache in the fridge for 10-15 minutes until it is scoopable. (See photo in blog post.)

Scoop the chocolate ganache into 17 portions, using a small cookie scoop, onto the baking sheet. Freeze the ganache balls until they are frozen and very firm.

For the Chocolate Cookies

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, combine flour, cocoa powder, baking powder and salt. Then set aside the flour mixture.

In a large bowl cream the softened butter, brown sugar and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)

Add in the egg yolks and vanilla to the butter mixture and mix for one minute on medium speed until pale and fluffy.

Add in the dry ingredients and combine on low speed.

Scoop the dough into 17 portions with a large, 2 tbsp cookie scoop, then roll into balls. Slightly flatten out each, then place a frozen ganache ball in the center. Then close the ganache ball in with the cookie dough and roll into a ball again. Make sure the ganache is completely covered in cookie dough.

Transfer the formed cookie dough to a prepared baking. Bake 6 cookies at a time for 10-11 minutes.

Let the cookies cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool for 5 minutes, or until cool enough to handle. Sprinkle with powdered sugar and serve!