Chocolate Lava Cookies

If you’re anything like me, then the words “molten chocolate” are enough to make your heart skip a beat. I mean, who can resist a warm, gooey chocolate cookie with a rich, melted center just waiting to ooze out the moment you take a bite? These Chocolate Lava Cookies are exactly that kind of indulgent treat—and they might just be the best thing to ever come out of your oven.

What I love most about this recipe is that it gives you the soft chewiness of a classic chocolate cookie, but then surprises you with that glorious lava-like center. It’s like a cross between a cookie and a lava cake, all bundled into one deliciously decadent bite. This is the kind of dessert you pull out when you want to wow your dinner guests, impress your date, or just treat yourself after a long day (no shame in that game).

I first made these for a small get-together with friends, and let me tell you—people were raving. The kind of raving that results in zero leftovers and multiple requests for the recipe. Since then, they’ve become a regular in my baking rotation, especially when I want something that feels a little fancy without actually requiring a lot of fuss. Because yes, you can absolutely pull these off even if you’re not a seasoned baker.

So, let’s jump right in and get started with these heavenly little cookie bombs of joy.

Ingredients You’ll Need

Here’s what you’ll need to make about 12–14 of these decadent cookies:

• 1 cup unsalted butter, softened

• 1 cup brown sugar

• ½ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2¼ cups all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup semi-sweet chocolate chips

• 12 to 14 chocolate truffles or baking chocolate squares (for the lava center)

And here’s a little pro tip: for the gooey center, go for good-quality chocolate truffles or ganache squares. Trust me—it makes all the difference.

STEP 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper so the cookies don’t stick. This step also makes for easy cleanup, which is always a win in my book.

STEP 2: Cream the Butter and Sugars

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. You want to mix this until it’s light, fluffy, and fully combined. I usually use a hand mixer, but a stand mixer works great too if you have one.

Once the mixture looks pale and creamy, crack in the eggs—one at a time—mixing well after each. Then stir in the vanilla extract. Your dough should already be smelling pretty heavenly at this point.

STEP 3: Combine the Dry Ingredients

In a separate bowl, whisk together your flour, unsweetened cocoa powder, baking soda, and salt. This helps evenly distribute the leavening agent and cocoa so your cookies bake up just right.

Gradually add the dry ingredients into the wet mixture. Don’t dump it all in at once—go in stages and mix after each addition. This keeps your dough from getting clumpy and ensures everything blends smoothly.

STEP 4: Fold in the Chocolate Chips

Once the dough is fully combined, gently fold in the semi-sweet chocolate chips. These little bits of chocolate melt just enough to give you pockets of extra richness in every bite.

Now here’s the key to getting those perfectly thick, soft cookies: chill your dough. Pop the entire bowl in the fridge for about 30 minutes. Not only does this make the dough easier to handle, but it also helps prevent your cookies from spreading too much while baking.

STEP 5: Form the Lava-Filled Dough Balls

Now comes the fun part. Scoop about 2 tablespoons of chilled dough into your hands and flatten it slightly into a disc. Place one chocolate truffle or baking square right in the center. Then carefully wrap the dough around the chocolate and seal it up into a ball.

Make sure the lava center is completely covered—you don’t want any chocolate peeking out or it might leak during baking. Set each finished dough ball on your prepared baking sheet, leaving a couple of inches between each one for spreading.

Alright, now that we’ve prepped and stuffed our cookie dough balls with that dreamy molten chocolate center, it’s time to bake and bring these gooey delights to life. This part is where the magic happens—when those soft chocolate cookies puff up just enough to hold that warm, rich center and you get that perfect contrast of chewy and molten in every bite.

If you’ve chilled your dough and sealed those chocolate centers well, you’re already halfway to cookie greatness. So let’s keep it going!

STEP 6: Bake to Gooey Perfection

Once your cookie dough balls are all lined up on the baking sheet, slide them into your preheated 350°F oven. Bake for 10 to 12 minutes, depending on the size of your cookies and your oven’s personality (yes, ovens have moods, or at least mine does).

You’ll know they’re ready when the edges are just set, but the centers still look a little soft and puffy. That softness is what keeps the molten chocolate in the center from drying out. Do not overbake—that’s the #1 way to lose the lava effect.

When you take them out, let the cookies sit on the baking sheet for about 5 minutes. They’ll continue to cook slightly as they rest, and this helps them firm up just enough to transfer to a wire rack without falling apart.

STEP 7: Cool (Just a Bit) & Serve Warm

Once the cookies are stable enough to move, transfer them to a wire rack to cool a little further. But let’s be honest—these are meant to be enjoyed warm. That’s when the center is still gloriously gooey, and every bite feels like something out of a fancy dessert menu.

If you really want to level things up, serve them with a scoop of vanilla ice cream on top. The contrast of cold and hot, melty and creamy? Absolutely next-level.

Make-Ahead and Storage Tips

One of my favorite things about this recipe is how well it works for making ahead. You can freeze the cookie dough balls (already stuffed with chocolate) and just pop them in the oven whenever the craving hits. Perfect for holiday baking, dinner parties, or those late-night “I need chocolate now” moments.

Here’s how to do it:

• After forming the dough balls, place them on a baking sheet and freeze for about 1 hour.

• Once firm, transfer them to a freezer-safe bag or container.

• When ready to bake, add an extra 1–2 minutes to the baking time (no need to thaw).

Once baked, store any leftovers in an airtight container at room temperature for up to 3 days. To reheat, microwave a cookie for 10 to 15 seconds—just enough to bring the lava back to life without overcooking.

Fun Variations to Try

While the original recipe is pretty perfect, there’s always room to get creative. Here are a few variations I’ve played around with:

• Mint Chocolate Lava Cookies: Swap the chocolate truffles with peppermint patties or mint chocolate squares. A holiday favorite!

• Peanut Butter Core: Use peanut butter cups in the center for a salty-sweet twist.

• Spicy Kick: Add a pinch of cayenne or chili powder to the dough for a Mexican hot chocolate vibe.

• Double Dark Chocolate: Use dark chocolate truffles in the center and dark chocolate chips in the dough for the ultimate chocolate overload.

Each version brings a little something new to the table, but the base recipe remains solid every time.

Why Chilling the Dough Matters

Let’s take a moment to talk about dough chilling, because yes, it’s worth the wait. Chilling helps the fats solidify, which means:

• Less spreading in the oven

• Thicker, chewier cookies

• A better hold for the molten center

If you’re short on time, even 15–20 minutes in the fridge is better than nothing, but 30 minutes is ideal. If you have more time, you can even chill it overnight for deeper flavor.