Ingredients:

  • 115g dark chocolate chips (60% cacao)
  • 60ml heavy cream
  • 1 pinch sea salt
  • 115g unsalted butter, melted and warm
  • 45g Dutch-processed cocoa powder
  • 150g granulated sugar
  • 50g light brown sugar, packed
  • 1 large egg, room temperature
  • 5ml pure vanilla extract
  • 160g all-purpose flour
  • 2g baking powder
  • 1g espresso powder

Instructions:

  1. Construct the Lava Core: Combine 115g dark chocolate and 60ml heavy cream in a microwave safe bowl. Heat in 20 second bursts, stirring until smooth. Drop 12 small mounds (approx. 1 tsp each) onto parchment paper and freeze for 10 minutes. Note: Freezing them makes the assembly much less messy.
  2. Bloom the Cocoa: In a separate large bowl, whisk 115g warm melted butter and 45g Dutch processed cocoa powder together to release the flavor compounds. Cook until the mixture looks like dark, liquid silk.
  3. Mix Sugars and Wet Ingredients: Add 150g granulated sugar, 50g light brown sugar, the egg, and 5ml vanilla extract to the butter cocoa mixture. Whisk vigorously until the batter is glossy and smooth.
  4. Incorporate Dry Ingredients: Gently fold in 160g all purpose flour, 2g baking powder, a pinch of sea salt, and 1g espresso powder using a spatula until no white streaks remain.
  5. Assemble the Cookies: Scoop approximately 3 tablespoons of dough. Flatten slightly, place a chilled ganache core in the center, and wrap the dough around it, sealing it completely. Ensure there are no cracks where the chocolate could leak out.
  6. Bake: Place cookies on a parchment lined sheet and bake at 350°F (175°C) for 10 minutes until the edges are set and the tops show a crackled texture.
  7. Rest: Let the cookies sit on the hot pan for at least 5 minutes. Wait until they firm up enough to move without breaking.
  8. Final Touch: Sprinkle a few extra flakes of sea salt on top while they are still warm.