Name: Irresistible Molten Chocolate Lava Cookies with Hot Fudge Recipe
Prep time: 3 h 45 min
Cook time: 10 min
Total time: 5 h 10 min
Cuisine: American
Ingredients: ½ cup salted butter, softened; ½ cup light brown sugar, packed; ⅓ cup granulated sugar; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 1 ¼ cups all-purpose flour; ⅓ cup cocoa powder; ¼ teaspoon baking soda; ¼ teaspoon salt; 1 x recipe Easy One Pot Hot Fudge Sauce; 2 tablespoons cocoa powder, for rolling fudge balls

Ingredients

½ cup salted butter (softened)

½ cup light brown sugar (packed)

⅓ cup granulated sugar

1 large egg (at room temperature)

1 teaspoon pure vanilla extract

1 ¼ cups all purpose flour

⅓ cup cocoa powder

¼ teaspoon baking soda

¼ teaspoon salt

2 tablespoons cocoa powder (for rolling fudge)

1 recipe Easy One Pot Hot Fudge Sauce

Instructions

Step 1: Prepare the Easy One Pot Hot Fudge Sauce according to its instructions. Whisk in 2 tablespoons of cocoa powder, then pour the mixture into a jar to cool. Refrigerate for at least 4 hours until completely set and firm.

Step 2: In a large bowl, combine the softened butter, light brown sugar, and granulated sugar. Cream together until the mixture is pale and fluffy. Add the egg and vanilla extract, mixing well to combine.

Step 3: In a separate medium bowl, sift the flour, cocoa powder, baking soda, and salt. Whisk to blend evenly, then add this dry mixture to the butter mixture. Fold together gently until just incorporated. Cover and refrigerate the dough for 2 hours.

Step 4: Using a teaspoon, scoop chilled fudge sauce, roll each scoop in the 2 tablespoons of cocoa powder to coat, and place the fudge balls on a parchment-lined plate or tray. Freeze for 30 minutes until firm.

Step 5: Portion the chilled cookie dough into 14 balls using a 1 ½-ounce cookie scoop. Flatten each ball into a disk about 2 ½ inches in diameter. Place one fudge ball in the center of each disk, then carefully wrap the dough around it to seal, making sure there are no gaps. Repeat for all dough balls and refrigerate for another 15 minutes.

Step 6: Preheat the oven to 375°F (190°C) and line two large cookie sheets with parchment paper.

Step 7: Arrange the chilled dough balls on the prepared cookie sheets, spacing them about 3 inches apart. Bake for 8 to 10 minutes, until the edges are set and the centers remain slightly soft. Allow cookies to cool completely on the baking sheets before serving.

Tips & Variations

For a nutty twist, add chopped walnuts or pecans to the cookie dough before chilling.

If you prefer a sweeter fudge center, stir in a tablespoon of powdered sugar to the hot fudge before chilling.

Make sure to seal the dough completely around the fudge balls to prevent any leakage during baking.

Use high-quality cocoa powder for richer chocolate flavor in both the dough and the fudge coating.

FAQs

Can I use store-bought hot fudge sauce instead of making my own?

Yes, you can substitute with a high-quality store-bought hot fudge sauce. Just chill it until firm before forming the fudge balls for the center.

How do I ensure the fudge center stays molten and doesn’t leak while baking?

Chilling both the fudge balls and the assembled dough helps prevent leaking. Also, wrap the dough tightly around the fudge with no gaps, and avoid overbaking so the center remains gooey.