Check out this recipe for chocolate lava cookies! These giant chocolate cookies are so good and filled with hot fudge!
If you have been to Crumbl Cookies you have seen their giant cookies!! They are delicious but a little too pricy for my family to enjoy. So we have been playing around with some recipes and think this one is pretty close.
I had shared a picture on my social media and had a few people ask for the recipe. So this is a quick look at the recipe so you can print it and make it at home. I need to go back and make it again so you can see some in-process pictures.
So grab your ingredients and a huge cookie scoop and you can make these amazing cookies at home! Or you can try this recipe for Lava Cakes! They are so good and easy!
Ingredients needed for these Chocolate Lava Cookies (Crumbl Copy Cat)
- 3 sticks of unsalted butter
- White and brown sugar
- 3 eggs
- Vanilla extract
- All-purpose flour
- Cocoa powder (I use Hershey’s)
- Cornstarch
- salt
- Baking soda
- 1 jar Hershey’s Hot Fudge Topping (do not heat it)
- Powdered sugar for dusting
Instructions
Preheat the oven to 350°. Cover 2 baking sheets with parchment paper. You will only be able to bake 4 -5 cookies at a time.
Using a stand mixer, mix together the butter and sugars until light and fluffy.
Add in the eggs and vanilla. Mix until thoroughly combined.
Add the flour, cocoa, cornstarch, salt, and baking soda. Mix until your chocolate cookie dough forms. The dough will be soft. (You may need to put your mixer on a higher power to mix the dough.)
I have a 1/4 cup cookie scoop (looks like an ice cream scoop) but you could also use a 1/4 measuring cup to measure out the dough. Scoop all the dough and form half into balls and flatten the others into a disk.
Grab a cookie dough ball and use your thumb to create a pocket in the middle of the cookie dough. Almost like a tiny cup. Add some hot fudge into the pocket and place.
Grab a flattened cookie dough and place it on top of the cookie dough ball and seal the edges.
Repeat with remaining cookie dough. Place 4 cookies per tray. Give them lots of space because they will spread on the cookie sheet.
Bake at 350° for 13-14 minutes. The cookie will start to crack and crinkle, it will spread. You will know it is done when the centers of the cookie should no longer look wet before taking them out of the oven.
Leave the cookies on the cookie sheet and allow the cookies to cool on the pan for about 10 minutes.
Sprinkle with powdered sugar and serve warm.
Tip – add them to the microwave for 20 seconds to reheat!
Chocolate Lava Cookies
These giant chocolate cookies are so good and filled with hot chocolate!
Ingredients
- 1 1/2 cups unsalted butter, softened (3 sticks)
- 1/2 cup white sugar
- 1 1/2 cups packed brown sugar
- 3 eggs
- 1 Tablespoon vanilla extract
- 3 3/4 cup all-purpose flour
- 1 cup cocoa powder
- 1 Tablespoon cornstarch
- 1 teaspoon salt
- 2 teaspoon baking soda
- 1 jar Hershey's Hot Fudge Topping (do not heat it)
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°. Cover 2 baking sheets with parchement paper. You will only be able to bake 4 cookies at a time.
- Using a stand mixer, mix together the butter and sugars until light and fluffy.
- Add in the eggs and vanilla. Mix until thoroughly combined.
- Add the flour, cocoa, cornstarch, salt, and baking soda. Mix until your chocolate cookie dough forms. The dough will be soft. (You may need to put your mixer on a higher power to mix the dough.)
- I have a 1/4 cup cookie scoop (looks like an ice cream scoop) but you could also use a 1/4 measuring cup to measure out the dough. Scoop all the dough and form half into balls and flatten the others into a disk.
- Grab a cookie dough ball and use your thumb to create a pocket in the middle of the cookie dough. Almost like a tiny cup. Add some hot fudge into the pocket and place.
- Grab a flattened cookie dough and place it on top of the cookie dough ball and seal the edges.
- Repeat with remaining cookie dough. Place 4 cookies per tray. Give them lots of space because they will spread on the cookie sheet.
- Bake at 350° for 13-14 minutes. The cookie will start to crack and crinkle, it will spread. You will know it is done when the centers of the cookie should no longer look wet before taking them out of the oven.
- Leave the cookies on the cookie sheet and allow the cookies to cool on the pan for about 10 minutes.
- Sprinkle with powdered sugar and serve warm.
Tip - add them to the microwave for 20 seconds to reheat!
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