Gooey Chocolate Lava Cookies

Gooey Chocolate Lava Cookies: The Ultimate Melt-in-Your-Mouth Treat 🍪🍫

If you’re a chocolate lover searching for your next sweet obsession, look no further than Gooey Chocolate Lava Cookies. These decadent, soft-baked cookies have crisp edges, a rich chocolate flavor, and an irresistibly molten center that oozes with every bite—just like a mini lava cake, but in cookie form!

Perfect for special occasions, holiday cookie trays, or cozy nights when you’re craving something indulgent, these cookies offer a luxurious dessert experience with minimal effort. Let’s dive into what makes them so addictive—and how you can make a batch at home.

🍫 What Makes Lava Cookies So Special?

Molten Center: Each bite delivers a warm, gooey, chocolatey surprise.
Rich Flavor: Made with real chocolate for deep, intense taste.
Texture Perfection: Slightly crisp on the outside, melty and soft on the inside.
Easy to Make: No fancy equipment or culinary tricks needed.

📝 Ingredients

For about 10–12 cookies:

1 cup semisweet or dark chocolate chips (melted)
½ cup (1 stick) unsalted butter
¾ cup brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
¼ cup cocoa powder (unsweetened)
½ teaspoon baking soda
¼ teaspoon salt
10–12 chocolate truffles or squares of baking chocolate (for the lava center)

👩‍🍳 Instructions

1. Melt the Chocolate

In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring until smooth. Let it cool slightly.

2. Make the Dough

In a large bowl, whisk the brown sugar, granulated sugar, and vanilla into the cooled chocolate mixture. Add the eggs, one at a time, mixing well after each.

In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture until a soft dough forms. Chill the dough in the fridge for 20–30 minutes (this helps the cookies hold their shape and enhances the lava effect).

3. Form the Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

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