Our Famous Chocolate Lava Cookies are the ultimate indulgence for true chocolate lovers. For many years, our kitchen has enjoyed surprising guests at the end of a tasting with these cookies. They’re so good, they’re hard to share and staff often sneak one or two for a snack. The combination of fudgy, crunchy, and crispy is simply irresistible.
Ingredients
- 71 g (2.5 oz) cake flour
- 4.5 g (1.5 oz) baking powder
- 5 g (1.7 oz) salt
- 156 g (5.5 oz) unsweetened chocolate
- 454 g (16 oz) bittersweet chocolate
- 85 g (3 oz) butter
- 340 g (11 oz) eggs
- 454 g (16 oz) sugar
- 1 tsp vanilla extract
- 156 g (5.5 oz) toasted walnuts, chopped
- 510 g (1.75 oz) chocolate chips
Preparation
To begin, heat your oven to 325 °F.
In a large bowl, sift the flour, baking powder, and salt together. Set aside.
Next, in a double boiler or bain-marie, slowly melt the unsweetened and bittersweet chocolates together with the butter. Chocolate and butter need very little heat to melt, so be careful not to burn them. A great tutorial can be found from The Spruce Eats.
Set aside your chocolate mixture to cool.
Then, use a table top mixer with a whisk attachment to whisk the eggs and sugar on high until they are very thick, pale, and are at a ribbon stage.
Turn the mixer to a low setting and gently add the chocolate mixture to the egg mixture.
Next, add the dry ingredients until they are just incorporated. Switch to a paddle attachment to add the walnuts and chocolate chips.
Once everything is incorporated, let the dough rest until it is firm to the touch.
Prepare a baking sheet, lined with parchment paper for easy clean up.
Using a small ice cream scoop or soup spoon, scoop the cookies out of the mixture and onto the baking sheet. Dip the scoop in hot water after each cookie is formed to avoid sticking.
Bake each batch for 6 minutes. Then, rotate the sheet and bake for another 5 minutes.
Serve slightly warm with a glass of Cabernet Sauvignon, Petite Sirah, or Port.
Wine Pairing
This little cookie brings rich, sweet decadence to any occasion. With such a luxurious treat, the best pairing will rely on structure and depth to help the cocoa and nuts shine. Our choice is a Napa Valley Cabernet Sauvignon, such as the crowd-pleasing Allomi.
Tips From The Kitchen
Temperature Matters: Allow the dough to rest properly to achieve the right consistency for shaping and baking.
Bain-Marie Mastery: Melting chocolate in a bain-marie ensures even melting and prevents burning.
Ribbon Stage: Whipping the eggs and sugar into a ribbon stage is essential for creating the signature fudgy texture.
Quality Ingredients: Use high-quality chocolate and fresh walnuts for the best flavor.