prep time: 1 hr | bake time: 12 min | total time: 1 hr 15 min
Craving something warm, gooey, and chocolatey? These Molten Chocolate Cookies are what you need to be making ASAP! Imagine a warm and gooey molten chocolate filling with a soft and chocolatey cookie with crisp edges and perfect texture. These molten chocolate cookies are what any chocolate lover’s dreams are made of! They are perfect for holiday baking, satisfying your sweet tooth or making just because chocolate is amazing. This recipe is entirely eggless and can easily be made dairy free if necessary. With a handful of ingredients you likely already have in your pantry these cookies come together in an hour! Want to make them filled with holiday cheer? Roll them in festive sprinkles, cocoa powder, or sugar, and they will be decking the halls in no time!
These molten chocolate cookies are like little surprise packages—crispy on the outside but packed with a molten chocolate ganache center that’s basically a hug for your taste buds. Serve them warm for a gooey center, or let them cool for an extra dose of holiday magic. Perfect for gifting for friends and family—or a well-deserved indulgence just for you!
Melt dark chocolate and whipping cream in a saucepan over low heat until smooth and glossy.
Refrigerate for 20–30 minutes, then scoop into tablespoon-sized portions and freeze until firm.
Cream butter, brown sugar, and cane sugar until fluffy. Mix in milk and vanilla extract. In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms. Let the dough rest for 30 minutes.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop dough into 2-tablespoon portions, flatten into discs, and place a ganache ball in the center. Wrap the dough around the ganache, sealing the edges completely. Roll in toppings if desired.
Arrange cookies on the baking sheet, spacing them 3 inches apart. Bake for 10–12 minutes, until the edges are set but the centers remain soft. Let cool for 5–10 minutes before serving warm or storing.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
For that signature molten center, microwave the cookies for 5-10 seconds. This warms the ganache without overcooking the cookie giving you that gooey middle as if freshly baked!
These Molten Chocolate Cookies are the perfect combination of indulgence and comfort. Their crispy edges and gooey chocolate centers make them a hit at any gathering. They’re eggless, easily customizable for dairy-free diets, and versatile enough to serve warm or cool. Whether for holiday treats, dessert trays, or midnight cravings, these cookies are a crowd-pleaser every time.
Making these cookies festive is easy! Here are some fun ideas:
Yes! These molten chocolate cookies are 100% egg-free like all my recipes, making them perfect for those with egg allergies, vegetarians, or anyone who prefers an eggless treat.
The molten center comes from the rich, gooey chocolate filling that is placed inside the cookie dough. As the cookies bake, the chocolate stays soft and warm, creating that signature molten effect when you bite into them.
No problem! If you don’t have a cookie scoop, you can use a spoon or your hands to portion out the dough. For more accuracy, consider using a kitchen scale to weigh the dough (about 20-22g for the filling and 50-55g per cookie) to ensure even portions.
The cookies will tend to crack and the molten center may ooze out and become more fudge-like. Still delicious, but less gooey!
Absolutely! While they lose the molten texture, cooled cookies are thick and will taste like a hidden chocolate truffle in the middle and are perfect for gifting.
Yes! Freeze the fully baked cookies in an airtight container for up to 2 months. Reheat at a low temperature 170f (75C) before serving.
Use a 1-tablespoon cookie scoop for the cookie dough and 1 teaspoon measurement for the chocolate filling and adjust the baking time to 8–10 minutes.
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