Description
A close-up shot of freshly baked Chocolate Lava Brownie Cookies, showcasing their crispy edges and molten, gooey center oozing with rich chocolate. The cookies are displayed on a cooling rack, dusted lightly with powdered sugar, highlighting the perfect balance of a firm exterior and soft, decadent interior.
Ingredients
Scale
- 1 cup semi-sweet or dark chocolate, chopped
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: 1/2 cup chocolate chunks or chips for extra gooeyness
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Melt Chocolate and Butter: In a heatproof bowl, melt the chopped chocolate and butter together over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
- Mix Sugars and Eggs: In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until light and fluffy. Stir in the vanilla extract.
- Combine Ingredients: Pour the melted chocolate mixture into the sugar mixture, stirring until well combined. Sift in the flour, cocoa powder, baking powder, and salt. Fold gently until no dry streaks remain. For extra gooey cookies, stir in chocolate chunks or chips.
- Chill the Dough: Cover the bowl and refrigerate the dough for at least 30 minutes. This step helps the cookies hold their shape and keeps the centers gooey.
- Shape and Bake: Scoop the dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers are still soft.
- Cool Slightly: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm for the best gooey experience!