Choco-Lava Cookies
Posted On 4 September 2021
The original source for this has been lost in a move or two. A friend from Calgary sent us a cookbook from a local cookbook author if I recall correctly. All cookies. I know we made a few different types but these were a real hit.
Someone saw these and mentioned they looked like “Chocolate Crinkle” cookies. I found a recipe for something called that online and it’s similar with a very similar end result. May have to try those.
Chocolava Cookies
These aren't healthy. Not even a little. But they're good and pretty easy to make.
Servings: 18 cookies
Ingredients
- 160 grams all purpose flour 1-⅓ cups)
- 190 grams baker's fine granulated sugar (198 grams of regular sugar)
- 70 grams packed brown sugar (⅓ cup)
- 42 grams Dutch process cocoa powder (½ cup) (see notes)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 57 grams butter (room temperature) (¼ cup)
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla
- powdered sugar (icing sugar, confectioner's sugar)
Instructions
- Preheat oven to 350°F (175°C)
- In a large bowl, combine the flour, sugar, brown sugar, cocoa, baking powder and salt. Break up any lumps of brown sugar using a spoon or fork. (I've tried this with a food processor and I guess mine isn't big enough because I just end up making a mess.)
- Add the butter and pulse or stir with a fork, pastry cutter or whisk until the mixture is well combined and crumbly.
- Add the eggs and vanilla and stir by hand just until the dough comes together. The dough will be fairly dry—it will seem at first that there isn’t enough moisture, but if you keep stirring, or get in there and use your fingers, eventually it will come together. It'll resemble a thick brownie batter.
- (Optional) Cover and let rest in the refrigerator for an hour or two if you have time.
- Place a few heaping spoonfuls of icing sugar into a shallow bowl.
- Roll dough into 1½" balls (slightly smaller than a ping pong ball) and roll the balls in powdered sugar to coat. Place them about 2" apart on a cookie sheet that has been sprayed with nonstick spray or lined with parchment paper.
- Bake for 12–14 minutes, until just set around the edges but still soft in the middle.
- Transfer to a wire rack to cool.
Notes
- You can roll these smaller. Adjust baking time accordingly. (I recently weighed it out and used a melon-baller and got 30 cookies. Bake time was about 12 minutes, turning the pan around half way through.)
- Dutch processed cocoa powder is generally better in recipes calling for baking powder — for recipes calling for baking soda, use regular cocoa powder.
