Chocolate Lava Brownie Cookies

Ingredients

• ½ cup unsalted butter
• 12 oz semi-sweet chocolate chips
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ¼ cup cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• Additional chocolate chips for filling

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper. This prevents sticking and helps the cookies bake evenly.
2. Melt Butter & Chocolate: In a heatproof bowl, melt ½ cup unsalted butter and 12 oz semi-sweet chocolate chips together over a double boiler or in short bursts in the microwave, stirring frequently. Allow the mixture to cool slightly so it doesn’t cook the eggs in the next step.
3. Prepare the Dough: In a separate bowl, whisk together ½ cup granulated sugar, ½ cup packed brown sugar, 2 large eggs, and 1 teaspoon vanilla extract until smooth and slightly frothy. Stir this mixture into the melted chocolate and butter until fully incorporated.
4. Combine Dry Ingredients: Sift together 1 cup all-purpose flour, ¼ cup cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt. Gently fold the dry ingredients into the chocolate mixture until a soft, cohesive dough forms. Avoid overmixing to maintain a tender, fudgy texture.
5. Chill & Fill: Chill the dough in the refrigerator for 15 minutes to make it easier to handle. Once chilled, form the dough into balls. Press a few extra chocolate chips into the center of each ball to create the molten lava effect. Place the filled dough balls onto the prepared baking sheet, spacing them 2 inches apart.
6. Bake: Bake the cookies for 10–12 minutes, until the tops are glossy and slightly cracked. The centers should remain soft to create the lava effect. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps the chocolate center set slightly while keeping it gooey.
   

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