Chocolate Lava Cookies

Ingredients

For the Chocolate Ganache

• ▢1 cup (200 g) semi-sweet chocolate chips
• ▢1/2 cup (120 ml) heavy whipping cream

For the Chocolate Cookies

• ▢1 1/2 cups (188 g) all-purpose flour, spooned and leveled 
• ▢1/2 cup (40 g) Dutch process cocoa powder 
• ▢1/2 tsp baking powder
• ▢1/2 tsp salt
• ▢3/4 cup (168 g) unsalted butter, softened
• ▢3/4 cup (165 g) light brown sugar, packed
• ▢1/4 cup (50 g) granulated white sugar
• ▢2 egg yolks, at room temperature
• ▢1 1/2 tsp vanilla
• ▢powdered sugar, for dusting on top

Instructions 

For the Chocolate Ganache

• Line a small baking sheet with parchment paper.
• Add the chocolate chips to a small bowl.1 cup (200 g) semi-sweet chocolate chips
• Heat the heavy cream in the microwave, or on the stove, until just about boiling.1/2 cup (120 ml) heavy whipping cream
• Pour the heavy cream over the chocolate chips and let it sit for 1 minute. Stir to combine the cream and melted chocolate together.
• Chill the ganache in the fridge for 10-15 minutes until it is scoopable. (See photo in blog post.)
• Scoop the chocolate ganache into 17 portions, using a small cookie scoop, onto the baking sheet. Freeze the ganache balls until they are frozen and very firm.

For the Chocolate Cookies

• Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, combine flour, cocoa powder, baking powder and salt. Then set aside the flour mixture.1 1/2 cups (188 g) all-purpose flour, spooned and leveled ,1/2 cup (40 g) Dutch process cocoa powder ,1/2 tsp salt,1/2 tsp baking powder
• In a large bowl cream the softened butter, brown sugar and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)3/4 cup (168 g) unsalted butter, softened,3/4 cup (165 g) light brown sugar, packed,1/4 cup (50 g) granulated white sugar
• Add in the egg yolks and vanilla to the butter mixture and mix for one minute on medium speed until pale and fluffy.2 egg yolks, at room temperature,1 1/2 tsp vanilla
• Add in the dry ingredients and combine on low speed. 
• Scoop the dough into 17 portions with a large, 2 tbsp cookie scoop, then roll into balls. Slightly flatten out each, then place a frozen ganache ball in the center. Then close the ganache ball in with the cookie dough and roll into a ball again. Make sure the ganache is completely covered in cookie dough.
• Transfer the formed cookie dough to a prepared baking. Bake 6 cookies at a time for 10-11 minutes.
• Let the cookies cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool for 5 minutes, or until cool enough to handle. Sprinkle with powdered sugar and serve!