Can I prepare these cookies ahead of time and freeze them before baking?

Yes, you can! This is one of the best things about chocolate chip lava cookies . Simply scoop the dough into balls, stuff them with extra chocolate chips, and freeze them on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 3 months. Bake from frozen, just adding 1–2 minutes to the bake time. It’s a perfect make-ahead treat for surprise guests or midnight cravings.

Can I replace the Dutch processed cocoa powder with natural cocoa powder?

Yes, but with some considerations. Dutch-processed cocoa is less acidic and gives a darker, richer flavor and color, which is why it’s preferred in this chocolate lava cookies recipe . If you use natural cocoa powder instead, you might notice a lighter color and slightly tangier flavor. Always make sure your baking powder is fresh to ensure a proper rise when making this substitution. You can explore the difference between cocoa types in this helpful article from Delice Flash .

Why is my chocolate fudge sauce separated?

If your melted chocolate mixture looks greasy or separated, it's usually because the heat was too high during melting. Be sure to melt the butter and chocolate together slowly, either in short microwave intervals or over a double boiler. Stir constantly until smooth. You can rescue a separated mixture by adding a small splash of milk and whisking vigorously. For more baking troubleshooting tips, visit Home Easy Recipes’ dessert section .

Can I replace the dark chocolate with semi-sweet in the fudge sauce?

Absolutely! In fact, this recipe already uses semi-sweet chocolate chips instead of dark chocolate. Semi-sweet gives a perfect balance of sweetness and deep cocoa flavor, making it ideal for chocolate lava brownie cookies . If you're looking to explore more desserts using semi-sweet chocolate, check out this guide on chocolate-based desserts from Cooking Flash .

Delicious Chocolate Lava Brownie Cookies Recipe with Fudgy Center

Name: Craving Something Delicious? Learn How To Make Chocolate Lava Brownie Cookies
Prep time: 30 min
Cook time: 13 min
Total time: 43 min
Cuisine: American
Ingredients: 120g dark or bittersweet chocolate; 1/2 cup sweetened condensed milk (6 oz); 2 tbsp unsalted butter (28g); 1/2 cup unsalted butter, softened (113g); 1/3 cup granulated sugar (67g); 1/3 cup brown sugar, packed (67g); 1 large egg; 1 cup all-purpose flour (130g); 1/3 cup Dutch processed cocoa powder (35g); 1/4 tsp baking soda; 1/4 tsp baking powder; 1/4 tsp salt

Description

Rich, indulgent chocolate fudge-stuffed cookies with a gooey center and a tender, cocoa-infused exterior. A decadent treat for any chocolate lover.

Ingredients

Scale

120g dark or bittersweet chocolate
1/2 cup sweetened condensed milk (6 oz)
2 tbsp unsalted butter (28g)
1/2 cup unsalted butter, softened (113g)
1/3 cup granulated sugar (67g)
1/3 cup brown sugar, packed (67g)
1 large egg
1 cup all-purpose flour (130g)
1/3 cup Dutch processed cocoa powder (35g)
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt

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Instructions

Place the chocolate and sweetened condensed milk in a nonstick pan over low heat. Stir until the chocolate melts and a shiny mixture forms. Add butter and stir until combined. Turn off the heat.
Scoop the fudge using a tablespoon onto a parchment-lined baking sheet to form 30-35g balls. Freeze. (You will need only 6 balls for cookies.)
In a mixing bowl, whisk the softened butter and both sugars using an electric mixer for 2-3 minutes until light and creamy.
Add the egg and whisk for another 30 seconds.
Stir in the dry ingredients (flour, cocoa, baking soda, baking powder, and salt) using a spatula until just combined.
Freeze the cookie dough for 10 minutes.
Preheat oven to 375°F (conventional).
Divide the dough into 6 equal portions (~75g each) and roll into balls.
Flatten each dough ball, place one frozen fudge ball in the center, and fully enclose it with the dough. Roll again to form a ball.
Place on a parchment-lined baking sheet with space between each ball.
Bake for 12–13 minutes until cookies are semi-firm. They will continue to firm up after cooling.
Let cool for 15 minutes. Serve and enjoy!

Notes

This recipe makes more fudge than needed; freeze leftover fudge for future use or serve as standalone truffles.
Cookies will look soft when removed from the oven but will set as they cool.
If using natural unsweetened cocoa powder instead of Dutch processed, cookie texture and rise may vary slightly.

Prep Time: 30 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 380
Sugar: 28g
Sodium: 150mg
Fat: 21g
Saturated Fat: 13g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg