Chocolate Lava Cookies
If you are craving a rich chocolate dessert with a warm, flowing middle, these Chocolate Lava Cookies are exactly what you need! They have slightly crisp edges, a soft chewy texture, and a deep, melted chocolate center that tastes like a molten chocolate cake tucked inside a cookie.
This recipe is easy to follow, works with gluten free flour or regular flour, and delivers bakery style results at home!
Why These Chocolate Lava Cookies Turn Out Perfect Every Time
- Thick cookie dough that holds the molten center
- Rich cocoa flavor from real cocoa powder
- Dark chocolate chips for extra depth
- A soft center that stays gooey after baking
- Flexible ingredient swaps for gluten free or classic baking
- Unlike many chocolate lava cookie recipes, this one balances structure and softness so the center melts beautifully without leaking out during baking.
Ingredients
- 2 sticks unsalted butter, room temperature
- 1.5 cups coconut sugar, or light brown sugar
- 2 eggs
- 1 tsp vanilla
- 2.5 cups gluten free flour, see note
- ½ cup cocoa powder
- 1 tsp baking soda
- 1 cup dark chocolate chips
- 12 squares of chocolate
Ingredient Notes
Gluten free flour should be a 1 to 1 blend that contains xanthan gum. If you are not gluten free, substitute the same amount of all purpose flour.
Coconut sugar gives a deeper caramel flavor. Light brown sugar creates a slightly softer texture.
Use good quality chocolate squares for the center. Dark chocolate creates a rich molten filling, while milk chocolate makes it sweeter and creamier.
How To Make Chocolate Lava Cookies
- First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a stand mixer, beat the butter and coconut sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
Add in eggs and vanilla extract. Stir to combine.
Mix in the flour, cocoa powder, and baking soda. Stir until a thick dough is formed. - Fold in the chocolate chips.
- Scoop out balls of dough with a cookie scoop. Flatten each ball of dough and place a chocolate square in the center. Fold up the edges, fully enclosing each square of chocolate.
- Place on the baking pan. Bake for 12 to 13 minutes, or until cookies look set around the edges, but a little gooey in the center.
- Finally, allow them to cool for 10 minutes on the pan before serving!
How To Get the Perfect Molten Center
The key to gooey Chocolate Lava Cookies is slightly underbaking them.
Look for these visual signs:
- Edges are firm and matte
- Centers look soft but not wet
- Cookies are slightly puffed
If you overbake them, the center will fully set. If you want an extra gooey texture, remove them closer to the 12 minute mark.
Common Problems and Fixes
| Problem | Likely Cause | The Fix |
| Cookies spread too much | Butter was too soft | Chill the dough for 20 to 30 minutes before baking. |
| Center not molten | Overbaking | Reduce baking time by 1 to 2 minutes. |
| Dry texture | Too much flour | Spoon and level flour into the cup instead of scooping directly. |
| Chocolate leaks out | Dough not sealed completely | Wrap dough tightly around the chocolate square to ensure no gaps. |
Chocolate Lava Cookies vs Molten Lava Cake
| Feature | Chocolate Lava Cookies | Molten Lava Cake |
| Texture | Chewy edges with a gooey center | Soft, airy cake with a liquid middle |
| Serving Style | Handheld and portable | Served warm on a plate (often with ice cream) |
| Best For | Parties, sharing, or gifting | Elegant plated dinner desserts |
| Prep Complexity | Requires dough chilling and sealing | Requires precise baking to keep center liquid |
These cookies give you the same molten chocolate experience without needing ramekins or special baking tools.
Storage and Reheating
Store leftover Chocolate Lava Cookies in an airtight container at room temperature for up to 3 days.
To bring back the molten center, microwave for 10 to 15 seconds before serving.
You can also freeze unbaked stuffed dough balls for up to 2 months. Bake directly from frozen and add 1 to 2 extra minutes to baking time.
Pro Tips for Bakery Style Results
- Use room temperature butter for proper creaming
- Do not overmix after adding flour
- Seal chocolate fully inside dough
- Let cookies rest on the pan before moving
- These small details create soft, gooey, chocolate rich cookies every time.
Frequently Asked Questions
Yes. Use plant based butter and dairy free chocolate squares.
Yes. Milk chocolate creates a sweeter, creamier lava center.
The dough must be thick to hold the molten center during baking. This is normal.
Yes. Refrigerate the dough up to 24 hours before baking for even deeper flavor.
You May Also Like
- Vegan Gluten Free Chocolate Chip Cookies
- Almond Flour Oatmeal Cookies
- Lava Cakes
- Vegan Pumpkin Chocolate Chip Cookies
- Almond Flour Chocolate Cookies
If you make these chocolate lava cookies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Gluten Free Recipes.
Get the Recipe: Chocolate Lava Cookies
Ingredients
- 2 sticks unsalted butter, room temperature
- 1 ½ cups coconut sugar, or light brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 ½ cups gluten free flour, see note
- ½ cup cocoa powder
- 1 tsp baking soda
- 1 cup dark chocolate chips
- 12 squares of chocolate
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a stand mixer, beat the butter and coconut sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Add in eggs and vanilla extract. Stir to combine.
- Mix in the flour, cocoa powder, and baking soda. Stir until a thick dough is formed.
- Fold in the chocolate chips.
- Scoop out balls of dough with a cookie scoop. Flatten each ball of dough and place a chocolate square in the center. Fold up the edges, fully enclosing each square of chocolate.
- Place on the baking pan. Bake for 12 to 13 minutes, or until cookies look set around the edges, but a little gooey in the center.
- Finally, allow them to cool for 10 minutes on the pan before serving!
Notes
- If you are not gluten free, feel free to use all purpose flour.
- Both coconut sugar and light brown sugar work well.
- The cookie dough will be pretty thick.
- You can use any chocolate squares. I love Hu Kitchen, but a simple Dove chocolate works well too.
- Store any leftovers in an airtight container for up to 3 days.
One Comment on “Chocolate Lava Cookies”
This was the first time ever using coconut sugar so I was a little nervous but these cookies were so good! I did reduce the cook time a few minutes because the first batch I made was a little over done but I will definitely make these cookies again!