Brownie Pudding Cookies With Molten Chocolate Center

To Make the Molten Center:

The molten center is a ganache that gets melty. To make it, combine the heavy cream and 1 cup chocolate chips in a microwave safe bowl and heat in the microwave for 30 seconds then leave the bowl in the microwave for 2-3 minutes with the door closed to let the residual heat help gently melt the chocolate, remove the bowl from the microwave and stir until melted. If the mixture isn’t fully melted, repeat this process. If you don’t have a microwave, melt the chocolate and heavy cream in a double boiler on the stove.

Cover the bowl with plastic wrap and place ganache in the refrigerator to set for at least an hour before moving on with the recipe. Once the ganache has fully set, move onto the cookie dough.

To Make the Cookie Dough:

In a small saucepan over low heat melt the butter. Once the butter has melted, remove the pan from the heat and add the chocolate chips and cocoa powder, let it sit for a couple minutes then whisk it all together until you get a glossy smooth mixture. Transfer this to a bowl to cool slightly while you move onto the next steps.

To the bowl of a stand mixer fitted with a paddle attachment, add the sugars, vanilla extract, salt, and eggs. Beat this on medium high speed for 6-8 minutes, set a timer!!, until the eggs are a voluminous light yellow color and most of the sugar has been dissolved. This step will help us achieve a dense chewy brownie like cookie. While the egg mixture is beating together, whisk the flour and baking soda in a small bowl until combined.

After the eggs have been going for 6-8 minutes, scrape down the sides of the bowl and then add the chocolate mixture slowly while the mixer runs on low speed. Once the chocolate has been added, scrape down the sides of the bowl then mix on medium speed until everything is fully mixed. Add the flour mixture and mix the dough on low speed just until the dough comes together.

Once the dough has been mixed we can assemble the cookies. The easiest way to do this is scoop everything out first then combine the pieces. Use a 2 tablespoon scoop to scoop out all the dough, you should get 22 balls. Use a 1 tablespoon scoop for the ganache to get 11 balls.

To form the cookies, slightly flatten out 2 of the cookie dough balls, place one in the palm of your hand then place a ganache ball in the center and sort of drape the second flattened piece of dough over the ganache ball.

Gently smoosh the seams of the dough balls together then carefully roll the dough balls with your hands to have a fully encased ball of ganache inside the center of the cookie dough.

Place the dough balls on a large plate or small baking sheet, repeating the process until you’ve used up all the dough then carefully wrap the dough balls with plastic wrap and place in the refrigerator for at least a couple of hours, this will ensure the ganache stays inside the cookie and gives us that molten center.

When you’re ready to bake the cookies, preheat the oven to 350ºF and line 2 large baking sheets with parchment paper.

Place 6 of the dough balls evenly spaced on one of the baking sheets and bake for 16 minutes, until the cookies have slightly flattened out and there are some cracks around the edges of the cookie.

Let the cookies hang out on the baking sheet for at least 15 minutes, they will need this rest to sort of firm up. The combo of the hefty size and molten center make them a little sensitive to big moves and loud noises when they first come out of the oven.

While the first baking sheet rests, place the remaining 5 balls of dough on the other baking sheet and bake for the same amount as the first one.

After the 15 minute minimum, you can serve! I like to serve these warm with vanilla ice cream, using the molten center almost like a hot fudge. The center should stay warm for an additional 20 minutes or so and if you’re realizing it’s not melted enough for you you can pop it in the microwave for 10-15 seconds to re-melt the center. Store any leftover cookies in the refrigerator because of the heavy cream in the ganache and reheat for 10-15 seconds before serving.