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Chocolate Chip Lava Cookies

It's no secret I love chocolate. I've only mentioned it a few dozen times...and spammed my blog with recipes involving it. I can't help it. I have an undying urge to try every single chocolate dessert out there. Of course now with Pinterest, my life has been simplified. Instead of bookmarking a gazillion recipes from FoodGawker and having to deal with the horror of narrowing them down to one, I can simply pick from the most popular desserts, the ones people are raving about and drooling over at the screen as they're re-pinning them. That's how I found this little character. A chocolate chip lava cookie.

I know you're thinking it, so yes, my chocolate lava cake and molten chocolate surprise did indeed get married and this is their child. And I had to find out from PINTEREST! Such a shame. They could have at least told me they were expecting; I would have thrown them a baby shower. You know I love making baby shower cakes. Okay, I'm gonna stop before I kill the joke, if I haven't already.

Seriously though, this cookie could legitimately be the product of a chocolate lava cake + a chocolate lava cake with a cookie. It would be the odd one out of the family though, since it mostly has the genes of a cookie. Okay, I'm stopping for real this time. I swear.

Cookies and cakes do not procreate. This chocolate chip lava cookie was created by a human who wanted to experience the goodness of a chocolate lava cake combined with a chocolate chip cookie. At least that's my take of it. She could have also just wanted a super chocolatey chocolate chip cookie. Either way, I wanted part of the fun. I don't miss out on anything involving lava.

This lava was different from the usual though. See, in a typical chocolate lava cake, the lava comes from the unbaked batter. That's why when baking chocolate lava cakes, you have to be really careful not to over bake them, otherwise you won't get that molten center. However, in this cookie, the lava came from already molten chocolate, sandwiched between two layers of cookie dough.

Oh, and side note, guess who made their own double boiler today, like a boss? Yeah, that's right, moi. It's actually kind of embarrassing how many times I've complained about not having a microwave in the house to melt chocolate when assembling your own double boiler is literally the easiest thing ever. Like, easier than Staples' Easy Button easy.

Anyways, because the lava in this cookie is made from melted chocolate and not actual batter, and there's not a large lava to cookie ratio, you won't get the same grand display of oozing lava as you would in an actual lava cake. Also, if you wait too long to eat these cookies after they come out the oven (which I doubt you will), your lava won't be lava anymore.

Not that I think you'll really care. One bite of these deep dish chocolate chip cookies and you'll be too busy floating in the depths of chocolate euphoria to worry about any little details.

True story.

Chocolate Chip Lava Cookies

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1/2 cup (1 stick) butter, softened
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
pinch of vanilla powder (or 1 teaspoon vanilla extract)
1 and 3/4 cups (210 grams) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
One (11.5 oz) bag milk chocolate chips


Preheat oven to 350 degrees F. Spray a standard size muffin tin with cooking spray. 

Place 1/2 cup chocolate chips in a Ziploc bag, and seal shut. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Microwave for 30 seconds. Remove bag and flip, microwaving for an additional 10-15 seconds until all the chips are softened. Set aside to cool.

You can also melt the chocolate chips in a double boiler, and then spoon the melted chocolate into a Ziploc bag. 

With an electric mixer, cream the butter and sugars until light and fluffy, about 3-5 minutes. Add egg and vanilla and beat until well combined. Meanwhile, in a separate bowl, whisk together the flour, salt, and baking soda. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips (1 cup) and stir to combine.

Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit, and place in the bottom of the muffin tin. Repeat for a total of 10 cookies.

Cut a small tip in the corner of the Ziploc bag, and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place on top of the chocolate layer.

Bake at 350 for 15-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.

Adapted from Kevin & Amanda

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  1. Oh my're so talented! I love all the food you make, but since I suck at cooking/baking, I can only really make one or two of the billion recipes you have posted haha!

  2. meeeemz

    I made these! You would be so proud of me! They taste just like the ones sold at the Nestle Toll House store in the mall. Thanks for the recipe. The only downfall is that they made only 9 for me... and considering the size of my family, they weren't very happy.

  3. Anonymous, reveal yourself! I'm trying to remember who calls me meemz but it's not coming to me. Anyways, I AM proud of you! You should have taken a picture! And I think mine made 11. You don't have to make the dough super thick for each layer when you're putting it in the muffin cups, it has baking soda so it rises a good amount. Glad you liked them <3


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