Lava Cake Cookies
Ingredients
Main Ingredients
Unsalted Butter (melted)
170 g
White Granulated Sugar
180 g
Light Brown Sugar (packed)
100 g
Large Egg
1 piece
Large Egg Yolk
1 piece
Pure Vanilla Extract
10 g
All-Purpose Flour
200 g
Baking Soda
3 g
Fine Sea Salt
3 g
Semi-Sweet Dark Chocolate (chopped)
225 g
Instructions
Melt butter and mix with sugars
Melt butter and let it cool slightly. Add both sugars and whisk aggressively for 1 full minute until smooth, glossy, and no longer grainy.
Add eggs and vanilla
Whisk in the whole egg, egg yolk, and vanilla for another full minute until the mixture thickens.
Fold in dry ingredients and chocolate
Gently fold in the flour, baking soda, and salt just until the flour streaks disappear. Fold in most of your chopped chocolate chunks (save a handful of large shards for the top later).
Shape and chill dough
Make large dough balls or use a big scoop. Place them on a tray and freeze for 15-20 minutes until a little bit more firm.
Bake with slamming technique
Preheat oven to 180°C and space the cookies far apart. At the 10-minute mark, open the oven and slam the pan down flat to deflate the puffed centers. Repeat the slam at minutes 12, 14, and 16 to lock in those deep, rippled ridges.
Finish and cool
Pull at 17-18 minutes, or whenever the edges are deep golden brown. Make sure to not over-bake. Immediately press your reserved chocolate shards into the top bare spots, hit them with flaky sea salt (optional), and let them cool on the pan.
Original recipe
Storage
Store in airtight container. Cookies can be frozen baked or unbaked.
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