Brownie Molten Lava Levain Cookies
Thick, bakery-style brownie cookies with a crackly shell, a fudgy interior, and a true molten chocolate lava core that oozes out the moment you break one open. A small batch of 4 giant Levain-style cookies.
Servings: 4 large cookies
Calories: 772kcal
Equipment
- Microwave-safe bowl
- Electric mixer
- Mixing bowls
- Baking sheet
- Parchment paper
Ingredients
The Molten Lava Core
- 3 oz semi-sweet or dark chocolate, chips or chopped
- 2 tablespoons heavy cream
- 1 teaspoon butter
- salt Pinch of
Other Filling Options (choose one)
- 4 frozen Nutella scoops
- 4 frozen hot fudge scoops
Brownie Levain Cookie Dough
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup plus 2 to 4 tablespoons all-purpose flour, as needed for thick dough
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- ½ teaspoon salt
Instructions
Make the Molten Lava Core
- Microwave 3 oz chocolate, 2 tablespoons heavy cream, and 1 teaspoon butter in 20 to 30 second bursts, stirring between each, until smooth. Stir in a pinch of salt.
- Chill 10 minutes, then scoop into 4 small balls, about 1 teaspoon each.
- Freeze solid for at least 30 minutes. A hard freeze guarantees the molten lava center.
- If Using a Frozen Filling Option Instead
- Scoop the Nutella or hot fudge into 4 portions and freeze until completely solid before wrapping.
Make the Brownie Levain Cookie Dough
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cream 1/2 cup softened butter with 3/4 cup granulated sugar and 1/2 cup brown sugar until light and fluffy.
- Mix in 1 large egg, 1 egg yolk, and 1 teaspoon vanilla extract.
- Add 1 cup all-purpose flour, 1/4 cup cocoa powder, 1 teaspoon baking powder, 1 tablespoon cornstarch, and 1/2 teaspoon salt. Mix until a thick, fudgy dough forms.
- If the dough feels soft or sticky, add 2 to 4 tablespoons more flour until it holds a tall mound.
- Divide the dough into 4 equal portions, about 3.5 to 4 oz each.
- Chill the dough for 20 to 30 minutes so it is easier to wrap around the lava center.
- Flatten each portion, place a frozen lava ball in the center, and mold the dough fully around it. Pinch every seam shut so nothing leaks.
- Shape into tall, chunky mounds for Levain height.
Bake the Molten Lava Brownie Cookies
- Bake at 400°F for 11 to 13 minutes. The edges should be set, the tops crackly, and the centers still soft.
- Let the cookies rest 10 minutes so the lava settles but stays molten and gooey.
- Optional: sprinkle flaky salt on top, dust with cocoa powder, or drizzle warm chocolate over the top for extra drama.
Notes
Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days. Microwave 15 to 20 seconds to bring back the molten center.
Freezing (baked): Freeze cooled cookies in a freezer-safe container for up to 2 months. Thaw, then warm in the microwave.
Freezing (dough): Freeze the stuffed, shaped dough balls solid, then transfer to a freezer bag. Bake straight from frozen and add 1 to 2 extra minutes.
Tip: Freeze the lava core until rock solid and do not overbake. These are the two keys to a guaranteed gooey, molten center.
Nutrition values are estimates and will vary with the filling option chosen.
Nutrition
Calories: 772kcal | Carbohydrates: 106g | Protein: 8g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 336mg | Potassium: 412mg | Fiber: 5g | Sugar: 73g | Vitamin A: 921IU | Vitamin C: 0.05mg | Calcium: 111mg | Iron: 4mg