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Warm, luxurious and rich Gluten-Free Chocolate Molten Cookies! These cookies are a perfect combination of a rich, gooey chocolate center encased in a soft, delicious chocolate cookie shell. They are ideal for impressing guests or treating yourself to a luxurious dessert. This is the VERY BEST and easy-to-follow recipe for chocolate molten cookies, and guarantees success! An optional coffee flavor is included.
What is a Gluten-Free Chocolate Molten Cookie?
This chocolate molten cookie, often referred to as chocolate lava cookie, is a dessert without gluten that features a rich, gooey chocolate center surrounded by a slightly firm cookie exterior. The name “molten” comes from the fact that the center of the cake is intentionally undercooked, creating a warm, liquid chocolate filling that flows out when you bite into the cookie. It’s typically served warm, often with a dusting of powdered sugar.
Gluten-Free Chocolate Molten Cookies: The Recipe
These detailed steps should help you create delicious cookies with a gooey chocolate center! (Detailed recipe at the bottom in the recipe card)
You will need:
dark chocolate chips
sweetened condensed milk
unsalted butter
dried coffee (optional)
sugar
eggs
vanilla
gluten-free measure for measure 1:1 flour blend
pure cocoa powder
baking soda
salt
THE DETAILS
Make The Chocolate
Place chocolate ingredients in a saucepan or double boiler, and stir over low heat until the chocolate melts and the sauce becomes smooth.
Shape Chocolate Balls
When the chocolate sauce has firmed enough, use a tablespoon to measure and shape it into small balls. Freeze for 30 minutes.
Prepare Cookie Dough
The cookie dough is straightforward, cream the sugar with butter add eggs and vanilla, and mix until smooth. Add dry ingredients and stir to combine. Then, place cookie dough in the freezer for 20 – 30 minutes to chill. It should be firm but still easy to shape.
ASSEMBLY
Shape Cookie Dough
Scoop out chilled cookie dough using a cookie scoop or tablespoon, and roll into balls.
Place a frozen chocolate ball in the center of each cookie dough portion, and seal the edges of the dough around the chocolate, forming a smooth ball.
Bake Cookies
Arrange cookies on the lined baking sheet, leaving about 1 inch of space between each cookie, and bake until cookies start cracking and firm up slightly.
Tips for Success
Chill Thoroughly: Ensure the cookie dough and chocolate are well chilled before assembly. This prevents the chocolate from melting prematurely during baking.
Handle Gently: When forming the cookies, handle the dough gently to avoid warming the chocolate sauce prematurely.
Timing is Key: Watch the cookies closely toward the end of baking—they should just start to crack on top but still be soft to the touch. They will continue to firm up as they cool.
Dairy-Free Version
Substitute the butter with dairy-free alternatives like plant-based butter. I tried it with Earth Balance and it worked. Coconut oil will not work in this recipe.
Replace condensed milk with dairy-free condensed milk.
These cookies are amazing when they come straight out of the oven. However, you can turn them into a stunning dessert with a scoop of vanilla ice cream, whipped cream, or fresh berries. Dust with powdered sugar for a beautiful presentation.
Storing
Store leftover cookies in an airtight container at room temperature for up to 3 days. To reheat and enjoy the molten center again, microwave briefly (about 10 seconds) until warm.
A: Yes, you can prepare the cookie dough up to 2 days in advance. Store it wrapped tightly in plastic wrap in the refrigerator.
Q: How can I ensure the cookies have a molten lava center?
A:Freezing the chocolate balls ensures they stay molten during baking.
Q: Can I freeze these cookies for later?
A: Yes, you can freeze the formed cookie dough balls (before baking) for up to 1 month. Place them on a baking sheet until frozen solid, then transfer to a freezer bag or container. Bake from frozen, adding a few minutes to the baking time.
Q: How do I prevent the cookies from spreading too much during baking?
A: Chilling the cookie dough thoroughly helps prevent excessive spreading. Additionally, ensure your oven is properly preheated to maintain the shape of the cookies.
These cookies are a chocolate lover’s dream come true. The outer cookie layer is perfectly balanced with a slightly crisp edge, tender crumb, with a fudgy center that oozes with molten chocolate sauce when warm. The optional addition of coffee in the chocolate enhances the deep chocolate flavor without overwhelming the chocolate.
Place chocolate ingredients in a saucepan or double boiler, and stir over low heat until the chocolate melts and the sauce becomes smooth. Remove from the heat and cool slightly. Once cooled, place into the freezer for 15 minutes.
3.
When the chocolate becomes firm enough, use a tablespoon to measure, and shape it into small balls. Place onto a baking sheet lined with parchment paper, and freeze for 30 minutes
4.
COOKIES
5.
Using an electric mixer cream the butter with sugar until smooth. Add the egg one at a time, then vanilla, and mix to combine
6.
Whisk the dry ingredients, add to the butter mixture and using a spatula mix until the dough comes together
7.
Place cookie dough in the freezer for 30 minutes
8.
ASSEMBLY (see pics)
9.
Preheat oven to 400 F and line a large baking sheet with parchment paper
10.
Scoop out the dough using a cookie scoop or a tablespoon and roll into balls
11.
Flatten the ball in your palm, and place a frozen chocolate piece in the center of each cookie dough. Seal with the cookie dough and roll into a ball
12.
Place cookies on a lined baking sheet with parchment paper leaving 1-inch space between them and bake for 13 - 15 minutes. The cookies should start cracking when ready. They will firm up once they cool slightly.
13.
if you have any chocolate balls left over, keep then in the fridge for a chocolate treat. Enjoy the cookies warm or room temperature
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