Chocolate Lava Brownie Cookies

These Chocolate Lava Brownie Cookies are the perfect combination of fudgy brownie texture and gooey chocolate lava centers. With the rich taste of semi-sweet chocolate, mini chocolate chips, and a slightly crisp exterior, these cookies are a decadent treat for any chocolate lover. Whether you’re enjoying them fresh out of the oven or cooling on a wire rack, these cookies will satisfy your chocolate cravings in every bite.

Ingredients

• 1/2 cup unsalted butter
• 8 oz semi-sweet chocolate, chopped
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips

Directions

1. In a microwave-safe bowl, melt the butter and chopped semi-sweet chocolate in 30-second intervals, stirring in between, until smooth and fully melted.
2. Stir the granulated sugar into the melted chocolate mixture until well combined.
3. Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
4. Stir in the vanilla extract.
5. Add the flour, cocoa powder, and salt to the mixture and mix until just combined, being careful not to overwork the dough.
6. Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.
7. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to firm up.
8. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
9. Scoop the cookie dough onto the prepared baking sheet, spacing the dough about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the center remains slightly soft.
10. Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 12 cookies
• Prep Time: 15 minutes
• Cooking Time: 10-12 minutes
• Total Time: 45 minutes

Variations

• Add Nuts: You can add chopped walnuts or pecans for an extra crunch that pairs wonderfully with the chocolate flavor.
• Dark Chocolate Version: Use dark chocolate (70% cocoa or higher) instead of semi-sweet chocolate for a more intense chocolate flavor.
• Minty Twist: Add 1/2 teaspoon of peppermint extract for a mint-chocolate version of these cookies.
• Caramel Lava: Add a few caramel bits to the center of the cookies for a gooey caramel surprise in each bite.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, refrigerate them for up to a week.
• Reheating: To reheat, place cookies in the microwave for about 10-15 seconds to restore their gooey centers.

10 FAQs

1. Can I use milk chocolate instead of semi-sweet chocolate? Yes, milk chocolate can be used for a sweeter flavor, though it will result in a slightly different texture and taste.
2. Can I make these cookies without mini chocolate chips? If you don’t have mini chocolate chips, you can use regular chocolate chips or chopped chocolate for a chunkier texture.
3. Can I freeze the cookie dough? Yes, you can freeze the cookie dough. Scoop the dough into balls and freeze them on a baking sheet before transferring them to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
4. Why do I need to refrigerate the dough? Refrigerating the dough helps firm up the batter, which makes it easier to scoop and gives the cookies a better texture with a slightly crisp edge and gooey center.
5. What can I substitute for unsalted butter? If you don’t have unsalted butter, you can use salted butter and omit the additional salt from the recipe.
6. Can I double the recipe? Yes, this recipe can easily be doubled. Just be sure to use two baking sheets if necessary to avoid overcrowding.
7. How do I know when the cookies are done? The cookies are done when the edges are set, and the center still appears soft. They will continue to cook a little while cooling.
8. Can I use egg substitutes? Yes, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) if you’re looking for an egg-free version.
9. Can I add more chocolate to the dough? If you love extra chocolate, feel free to add additional mini chocolate chips or chunks to the dough for a more indulgent cookie.
10. How can I make the cookies less sweet? To reduce sweetness, try using dark chocolate instead of semi-sweet chocolate and reduce the amount of sugar by 1/4 cup.

Conclusion

Chocolate Lava Brownie Cookies are a perfect dessert for any chocolate enthusiast. The combination of semi-sweet chocolate and mini chocolate chips creates a rich and satisfying treat, with a gooey center that’s impossible to resist. With simple ingredients and easy-to-follow steps, these cookies are sure to be a hit at any occasion. Enjoy the warmth and decadence of these delicious, fudgy cookies with every bite!

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