If you’re a chocolate lover, these Crumbl Copycat Chocolate Lava Cookies are sure to delight you! What’s not to adore? They combine the best elements of cookies, brownies, and molten lava cake, my top desserts. Plus, this recipe is a breeze, requiring just 20 minutes of hands-on time.
Chocolate Lava Cookies Prep Time
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Cuisine: American
Ingredients for Chocolate Lava Cookies
Chocolate Fudge Sauce: Adds a rich, molten center to the cookies for a decadent, gooey texture.
Dark Or Bittersweet Chocolate: Provides deep, intense chocolate flavor and structure to the fudge sauce.
Sweetened Condensed Milk: Offers sweetness and a creamy consistency to the fudge sauce, making it smooth and indulgent.
Unsalted Butter (Fudge Sauce): Enhances the sauce’s richness and silky texture.
Cookies: The base for the dessert, holding the fudge sauce and providing a chewy contrast.
Unsalted Butter (Cookies): Adds moisture and richness to the cookie dough, creating a tender crumb.
Granulated Sugar: Provides sweetness and helps the cookies spread evenly during baking.
Brown Sugar: Contributes a deeper sweetness and adds moisture for a soft, chewy texture.
Large Egg: Acts as a binder and adds moisture and structure to the cookies.
All-Purpose Flour: Forms the foundation of the cookie dough, giving it structure and stability.
Dutch Processed Cocoa Powder: Adds a deep chocolate flavor and color while balancing acidity.
Baking Soda: A leavening agent that helps the cookies rise slightly and stay soft.
Baking Powder: Adds a bit of lift, creating a lighter cookie texture.
Salt: Enhances the flavor balance, bringing out the chocolate’s richness.
Directions to Make Chocolate Lava Cookies
The detailed recipe is provided in the recipe card at the bottom of this post, but let’s go over the steps with photos to help you visualize everything.
1. Prepare The Chocolate Fudge Sauce
Melt the chocolate and sweetened condensed milk together over low heat, stirring until you achieve a smooth and glossy mixture.
Then, incorporate the butter and stir until everything is well blended (you can add the butter right from the start, but be careful not to overheat the mixture to prevent separation). This fudge sauce is designed to be on the thicker side, which makes it perfect for scooping!
2. Scoop And Freeze The Fudge
Start by scooping the fudge into small balls and placing them on a baking sheet lined with parchment paper. I created balls that were about 1 tablespoon in size, weighing around 30g each. If you prefer, you can make the balls a bit bigger, but keep in mind that the fudge is quite rich.
3. Prepare The Cookie Dough
To start, use an electric mixer to beat the butter and sugars together for about 2-3 minutes until the mixture becomes light and creamy. Add an egg and beat it for 30 seconds.
To finish up, incorporate all the dry ingredients in two separate additions. Initially, it may appear somewhat dry, but use a silicone spatula to gently mix and fold the dry ingredients into the butter mixture. This will help you achieve a nice, sticky dough.
4. Assemble The Cookies
Start by preheating your oven to 375°F (using the conventional setting without a fan), and prepare 1-2 cookie sheets by lining them with parchment paper, depending on their size.
Take the cookie dough and split it into 6 equal portions, aiming for about 75g each. Then, take one portion and carefully flatten it in your hands to form a circle about 3-4 inches wide. Place a frozen fudge ball in the center, then fold the cookie dough over it and seal it well to completely cover the fudge. Finally, roll it gently in your hands to create a smooth ball.
Position the balls on the sheets, ensuring there is a gap of at least 3-4 inches between each one.
5. Bake & Enjoy
Bake the cookies at 375°F for about 12 to 13 minutes. Sprinkle with powdered sugar and savor the deliciousness!
Using Dutch Processed Cocoa Powder in Chocolate Lava Cookies
I really enjoy using Dutch Processed cocoa powder in all my chocolate recipes. This type of cocoa powder has been treated to reduce its acidity, resulting in a deeper color and a richer, more intense chocolate flavor.
It’s important to note that Dutch Processed cocoa powder and natural unsweetened cocoa powder cannot be used interchangeably. Dutch Processed cocoa powder has a neutral pH and works well with baking powder, whereas natural cocoa powder is acidic and pairs better with baking soda.
I’ve tried this chocolate lava cookies recipe with both options, so if you’re aiming for cookies that are crispy on the outside, fudgy on the inside, and maintain their shape, here’s how to achieve that:
- When using Dutch processed cocoa powder (which is recommended), include both baking powder and baking soda in your recipe.
- If you opt for natural unsweetened cocoa powder, just add baking soda.
- Adjust your leavening agents based on the type of cocoa powder you choose for the best results.
Try Out My Other Recipes!
Nothing Bundt Cake Cream Cheese Frosting Recipe
Frequently Asked Questions
Is it possible to use semi-sweet chocolate instead of dark chocolate in the fudge sauce?
You can definitely do that, but it might make the chocolate lava cookies a little too sweet for my taste. I prefer my desserts to have a bit of a balance, so I usually go for dark or bittersweet options.
What causes my chocolate fudge sauce to separate?
If you notice the butter starting to separate from the fudge sauce, it probably means you’ve overheated it. Just stir it on the lowest heat until the chocolate is fully melted, and avoid cooking it any further.
Is it possible to substitute Dutch-processed cocoa powder with natural cocoa powder?
Absolutely, you can! Just refer to the recipe card below for instructions on how to modify it for the two different kinds of cocoa powder.
Is it possible to make these chocolate lava cookies in advance and freeze them before baking?
Absolutely, you can make the cookie balls filled with fudge and store them in the fridge for a few days, or you can freeze them. When you’re ready to enjoy them, just bake them directly from the freezer, but remember to add an extra 2-3 minutes to the baking time.
The Best Crumbl Chocolate Lava Cookies Recipe
Ingredients
Chocolate Fudge Sauce:
- 120 g cup dark or bittersweet chocolate
- ½ cup sweetened condensed milk 6oz or slightly less than half of 1 14oz can
- 2 tbsp unsalted butter 28g
Cookies:
- ½ cup unsalted butter 113g
- ⅓ cup granulated sugar 67g
- ⅓ cup brown sugar packed (67g)
- 1 large egg
- 1 cup all-purpose flour 130g
- ⅓ cup Dutch-processed cocoa powder 35g
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
Instructions
Make the Chocolate Fudge Sauce
- Melt chocolate and sweetened condensed milk on low heat, stirring until smooth and shiny.
- Mix in butter until fully combined. The sauce will be thick, so it’s easy to scoop.
Scoop and Freeze the Fudge
- Scoop the fudge into small balls (about 1 tablespoon or 30g each) and place them on a parchment-lined baking sheet.
- Freeze the fudge balls until firm.
Make the Cookie Dough
- Beat butter and sugars with a mixer for 2-3 minutes until creamy.
- Add an egg and mix for 30 seconds.
- Slowly mix the dry ingredients in two parts. Use a spatula to gently fold the dry ingredients into the wet mixture until you get a sticky dough.
Assemble the Cookies
- Preheat the oven to 375°F (not using the fan). Line 1-2 baking sheets with parchment paper.
- Divide the dough into 6 portions (about 75g each). Flatten a piece into a circle about 3-4 inches wide.
- Put a frozen fudge ball in the center, fold the dough over it, and seal it so the fudge is covered. Roll it into a smooth ball.
- Place the dough balls on the baking sheet with 3-4 inches of space between them.
Bake and Enjoy
- Bake at 375°F for 12-13 minutes. Sprinkle the cookies with powdered sugar and enjoy them warm.
