Description
Chocolate Lava Cookies
Experience the ooey-gooey goodness of molten chocolate and cream cheese hidden inside!
Ingredients:
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 large eggs
2 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 1/2 cups dark chocolate chips
12 squares of dark chocolate
12 cream cheese cubes
Instructions:
Mix butter, sugars, eggs, and vanilla. Add flour and baking soda, then fold in dark chocolate chips.
Wrap dough around dark chocolate and cream cheese cubes. Bake for 10-12 minutes.
#LavaCookieDelight
Step-by-Step Guide
Follow these detailed instructions for perfect lava cookies every time. First, preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. In a large bowl, use an electric mixer to cream the softened butter, sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then add the vanilla extract. In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Use a spatula to fold in the 1 1/2 cups of dark chocolate chips. Scoop about 2 tablespoons of dough and flatten it slightly in your palm. Place one square of dark chocolate and one cream cheese cube in the center. Carefully wrap the dough around the fillings, sealing completely to prevent leakage. Place the sealed dough balls on the prepared baking sheets, leaving 3 inches of space between each.
Serving Suggestions
These decadent cookies are best served warm. For an extra touch, dust them with powdered sugar or a pinch of sea salt immediately after baking. Pair a cookie with a scoop of vanilla ice cream for an ultimate dessert. They also make a fantastic accompaniment to a cup of strong coffee or a glass of cold milk. If serving later, reheat in the microwave for 10-15 seconds to restore the molten center.
How-to Summary
To summarize: Cream butter and sugars, mix in wet ingredients, combine with dry ingredients, and fold in chips. Encase a chocolate square and cream cheese cube in the dough, seal thoroughly, and bake at 375°F for 10-12 minutes until edges are set but centers are soft.
Frequently Asked Questions
Can I prepare the dough ahead of time? Yes, you can form the stuffed dough balls and refrigerate them for up to 48 hours or freeze them for a month. Bake directly from the fridge, adding 1-2 minutes to the baking time.
My lava center leaked out. What went wrong? This usually means the dough wasn’t sealed completely. Ensure the fillings are fully enclosed with no cracks, and don’t over-flatten the dough ball before adding fillings.
Can I use milk chocolate instead of dark? Absolutely. Milk or semi-sweet chocolate will work, but dark chocolate provides a richer, less sweet contrast to the dough and cream cheese.
How do I know when they are done baking? The cookies are ready when the edges are golden brown and set, but the tops still look slightly soft and underbaked. They will continue to set as they cool.
Can I omit the cream cheese? You can use two chocolate squares instead, but the cream cheese adds a delightful tangy creaminess that complements the molten chocolate.
Common Mistakes to Avoid
- Using cold butter, which won’t cream properly with the sugars.
- Overmixing the dough after adding flour, which leads to tough cookies.
- Under-sealing the dough around the fillings, causing leaks.
- Overbaking, which solidifies the molten center. Err on the side of underdone.
- Placing dough balls too close on the sheet, causing them to spread into each other.
Conclusion
Mastering these Chocolate Lava Cookies is a rewarding baking project that delivers an impressive and delicious dessert. The combination of a soft cookie, rich molten chocolate, and creamy cheese filling is irresistible. By following the step-by-step guide and heeding the common mistakes, you can consistently create this stunning treat. Perfect for special occasions or a luxurious weekend bake, these cookies are sure to become a favorite.
