Molten Lava Cake Cookies
Molten Lava Cake Cookies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 10-12 cookies
Measurements:
(scroll for recipe in grams)
Cookie Dough
1 cup butter
1/2 cup of packed brown sugar (light or dark)
1/2 cup white granulated sugar
1 large egg
2 tsp of vanilla extract
1 tbsp molasses (optional)
1 tbsp corn syrup (optional)
2 cups of All-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp of salt (optional if you used salted butter)
3/4 cup cocoa powder
1 tbsp espresso powder (optional)
Chocolate Ganache Filling
1 cup chocolate
1/2 cup heavy cream
Topping
1/4 cup powdered sugar
Go to Dessert Recipes to find my other stuffed cookie recipes!
What is the purpose of molasses?
The key difference between brown sugar and granulated/white sugar is molasses. Molasses is the ingredient that is mixed into granulated sugar to create white sugar. Brown sugar is gives your desserts a nutty and caramel flavor.
Therefore, adding extra molasses will enhance the nutty and caramel flavor without having to add more sugar or without having to originally use brown sugar.
What is the purpose of corn syrup?
Corn syrup is a completely optional ingredient in cookies. However, I always try to use it in chocolate cookies because it makes cookies more fudgy and dense.
Adding a touch of corn syrup will give your cookies a chewier texture without making them crunchier or grainier.
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
Cookie Dough
215 grams salted/unsalted butter
100 grams brown sugar
100 grams white/granulated sugar
1 large egg (60 grams)
4 grams vanilla extract
24 grams molasses (optional)
20 grams corn syrup (optional)
240 grams of All-purpose flour
5 grams baking soda
2 grams baking powder
1/4 tsp of salt (optional if you used salted butter)
90 grams cocoa powder
6 grams espresso powder (optional)
Chocolate Ganache Filling
160 grams chocolate
120 grams heavy cream
Topping
28 grams powdered sugar
Substitutes for milk?
There are several milk substitutes, but you it depends primarily on what you are trying to use the milk for.
Some easy substitutes are equal amounts of heavy cream, light cream, half n half (half milk, half heavy cream), or 1 cup plant based milk (almond, coconut, oat, etc.) mixed with 2 tbsp butter (real or plant based).
Most recipes use heavy cream for the point of it whipping up—so using any of the other alternative substitutes won’t work. Light cream, half n half, most plant based milks, and whole milk won’t whip up to a whipped cream texture, so heavy cream is a must-have.
For chocolate ganache, most of the substitutes will work perfectly fine, though it is good to know that heavy cream will give the most light, airy, and thick final product and plant-based/whole milks will give the thinnest and denser product.
Filling Cookies
To fill cookies without it oozing out is simple—thick cookie, thick filling. There is no other way around it, honestly. If you have a thinner filling, it is necessary to freeze or completely chill your filling.
The ganache in this recipe is thick but it is still necessary to chill your filling completely before stuffing your cookies.
With the cookie dough part, it is necessary to make a thick dough that will not stick to your fingers much. If your dough comes out slightly sticky, add more flour. Add about 2-3 tablespoons at a time until it is not sticky, but still a soft moldable texture.
Your environment temperature may have a slight effect on how your dough comes out so do not rely solely on the exact gram measurements in the recipe, if your cookie dough has an odd consistency.
Instructions:
Step 1
Preheat oven to convection 350 degrees Fahrenheit.
To make ganache, heat up heavy cream for 60-90 seconds and pour over chocolate. Let sit for 2 minutes before mixing. Mix until combined. Let this cool before rolling into 1 Tbsp balls.
Beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).
Step 2
Add in brown sugar and white sugar. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).
Step 3
Add your large egg and stir into mixture.
Mix in vanilla, corn syrup (optional) and molasses (optional).
Step 4
Add flour, baking powder, baking soda, espresso powder, cocoa powder, and salt to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.
Step 5
Use a 1/3 cup scoop (approximately 80 grams) (or however much your heart desires) and place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.
Step 6
After baking your test cookie, scoop cookie dough in your palm and flatten out. Place a cooled chocolate ganache ball in the center and fold cookie dough around it. Use your test cookie to estimate how many cookies you can fit on your tray. (I was able to fit 6)
Bake cookies for 9-11 minutes (for 1/3 cup scoop).
Step 7
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean.
If you are serving these fresh, sprinkles powdered sugar on top and you are done!
Step 8
To store, you can put these in the fridge for up to 10 days or in room temperature for 8 days!