These molten chocolate chip cookies have a crisp edge, soft center, and a secret chocolate block inside that melts into an irresistible lava core. No chilling, no mixer — just mix, wrap, and bake! A must-try for chocolate lovers.
Thick, Soft, Gooey Chocolate Chip Cookies with a Lava Center
I’m a total chocolate lover, and my kids have definitely inherited that from me.
So naturally, I’m always looking for ways to satisfy their cravings (and let’s be honest… mine too, haha).
Over the years, I’ve tried so many chocolate chip cookie recipes online.
Some were too sweet, some too cakey, some too dry… none of them delivered the texture and flavor I dreamed of.
I wanted something soft, slightly chewy, packed with chocolate flavor, and—most importantly—a cookie that surprises you with a molten, gooey center.
After plenty of testing, tweaking, and “one more batch just to be sure,” I finally created the chocolate chip cookie that checks every single box for me.
These Chocolate Chip Cookies combine two of my greatest loves: a classic, soft cookie and a rich, flowing chocolate core.
There’s no whipping, no chilling, no complicated steps.
It’s simple, indulgent, and unbelievably comforting.
If you’re a chocolate lover like me—or have little chocolate lovers running around—you’re going to fall in love with these molten-center chocolate chip cookies.
Ingredients and Substitutions
- Unsalted Butter – I recommend using unsalted butter so you can control the exact salt level in your cookies. It must be melted and then cooled until just warm to the touch; adding hot butter to the egg would start to cook it.
- Low-Gluten (Cake) Flour – This is key for achieving a soft, tender crumb rather than a chewy one. Do not substitute with all-purpose flour if you want the softest texture.
- Unsweetened Cocoa Powder – Use a natural, unsweetened cocoa powder for a rich, deep chocolate flavor. Dutch-processed cocoa will work but will result in a slightly different, milder taste.
- Chocolate Chunks for the Filling – For the best “lava” effect, use a good-quality baking chocolate bar (around 70% cocoa) cut into chunks. The higher cocoa content provides a less sweet, more intense molten center that holds its shape slightly better than chocolate chips during baking.
- Heat-Resistant Chocolate Chips – after all, they are Chocolate Chip Cookies! I use heat-stable chocolate chips on top for that classic look, extra texture, and a stronger chocolate aroma.
How to Make Chocolate Lava Cookies
1. Prepare the ingredients & oven
Melt the butter using a microwave or double boiler. Let it cool to about 40°C (warm but not hot).
Preheat your oven to 175°C (top + bottom heat) for 10 minutes.
Chop chocolate into even 10g chunks. Prepare heat-stable chips for topping.
2. Mix the wet ingredients
Crack 1 egg into a large bowl, add 50g of fine granulated sugar, then pour in the cooled, melted butter. 
Use a whisk to mix until completely combined into a smooth, liquid mixture.
3. Add dry ingredients & form the dough
Sift cake flour, cocoa powder, and baking powder directly into the bowl.
Use a silicone spatula to fold the mixture together gently—do not stir in circles or over-mix, as that can over-develop gluten.
Mix just until no dry flour remains. The dough should be soft, pliable, and non-sticky.
4. Shape & fill
Divide the dough into equal 27g portions. Roll each into a smooth ball.
Flatten one dough ball into a small disc, place a chocolate chunk in the center, and wrap the dough around it. Seal tightly and reshape into a ball.
Gently press to form a thick disc about 1.5 cm tall.
Place onto a parchment-lined baking tray, leaving 3–4 cm between cookies.
Top each cookie with 5–6 chocolate chips, pressing lightly to secure.
5. Bake
Bake at 175°C for about 15 minutes, or until:
- The edges are set
- The tops look slightly dry
- The centers feel soft to the touch
Remove from oven and cool on a rack for 5 minutes to allow cookies to set.
You’ll get crisp edges, soft centers, and a perfectly molten chocolate core.
Tips & Tricks
Perfect lava center:
Use chocolate chunks around 10g each. Too large = leaking; too small = not enough molten center.
Don‘t over-bake!
15 minutes is the sweet spot. Over-baking will solidify the chocolate inside.
Better texture:
Melted butter must cool before adding to the egg to prevent curdling.
Sift all powders:
This ensures a smooth dough and prevents clumps.
Storing:
Room temperature: 2–3 days in airtight container
Fridge: Up to 7 days (reheat 10 sec in microwave to restore lava center)
Reheat in oven: 150°C for 3 minutes for a fresh-baked texture
Frequently Asked Questions
Why did my cookies not have a lava center?
They were likely over-baked or the chocolate chunk was too small. Stick to 10g chunks and bake for no more than 15 minutes.
Why did my lava leak out?
The dough may have been too thin or not sealed tightly around the chocolate.
Can I use chocolate chips instead of chunks?
Yes, but the molten center won’t be as dramatic. A solid chunk melts into a liquid pool more reliably.
My cookies are too hard after cooling — what happened?
They were over-mixed or over-baked. Warm them in the microwave for 10 seconds to soften.
How do I make them extra gooey?
Slightly under-bake (13–14 minutes) and use high-quality dark chocolate.
Craving more? Here are more cookie recipes!
- The Best Brownie Cookies
- Matcha Cream Cheese Cookies
- Easy Chocolate Thumbprint Cookies
- Let’s Bake New York-Style Cookies
Foolproof Lava Chocolate Cookies — Just Mix, Fill & Bake
Ingredients
For the Cookie Dough
- 1 large egg room temperature
- 50 g fine granulated sugar
- 70 g unsalted butter melted and cooled
- 120 g low-gluten cake flour
- 12 g unsweetened cocoa powder
- 3 g baking powder
For Filling and Decoration
- 8-10 chunks of dark chocolate approx. 10g each, from a 70% cocoa bar
- Heat-resistant chocolate chips for topping
Instructions
Prepare the ingredients & oven
- Melt the butter using a microwave or double boiler. Let it cool to about 40°C (warm but not hot).
- Preheat your oven to 175°C (top + bottom heat) for 10 minutes.
- Chop chocolate into even 10g chunks. Prepare heat-stable chips for topping.
Mix the wet ingredients
- Crack 1 egg into a large bowl, add 50g of fine granulated sugar, then pour in the cooled, melted butter. Use a whisk to mix until completely combined into a smooth, liquid mixture.
Add dry ingredients & form the dough
- Sift cake flour, cocoa powder, and baking powder directly into the bowl.
- Use a silicone spatula to fold the mixture together gently—do not stir in circles or over-mix, as that can over-develop gluten.
- Mix just until no dry flour remains. The dough should be soft, pliable, and non-sticky.
Shape & fill
- Divide the dough into equal 27g portions. Roll each into a smooth ball.
- Flatten one dough ball into a small disc, place a chocolate chunk in the center, and wrap the dough around it. Seal tightly and reshape into a ball.
- Gently press to form a thick disc about 1.5 cm tall.
- Place onto a parchment-lined baking tray, leaving 3–4 cm between cookies.
- Top each cookie with 5–6 chocolate chips, pressing lightly to secure.
Bake
- Bake at 175°C for about 15 minutes, or until:
- The edges are set
- The tops look slightly dry
- The centers feel soft to the touch
- Remove from oven and cool on a rack for 5 minutes to allow cookies to set.
- You'll get crisp edges, soft centers, and a perfectly molten chocolate core.
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