Molten Chocolate Cookies

Here’s a cookie recipe from the back of the Guittard Semi-Sweet chocolate Bag. The original recipe for “Molten Chocolate Cookies” makes 16 cookies, but I typed it up as a half batch. In reality, I made a quarter batch and made 4 big cookies. That worked out beautifully, so if you only need 4 cookies, just cut the recipe below in half. These were very good. I’d be curious to see how some sort of flavored (chili, wasabi, hazelnut) chocolate works in the recipe as well. But as is, the cookies are delicious. Be careful not to overcook them or you may not get the fudgy middle.

Sorry the picture is kind of bad. I tried to take it outside in the sunshine and it was a little too bright.

Molten Chocolate Cookies

Molten Chocolate Cookies
Prep time
Cook time
Total time
Molten Chocolate Cookies are made with melted semisweet chocolate chips. Dark chocolate chips are okay too.
Recipe type: Dessert
Cuisine: American
Serves: 8
  • 1 cup semisweet chocolate chips, use good quality ones
  • 1 1/2 tablespoons butter (unsalted)
  • 1 large egg
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 cup all purpose flour
  • 1/4 teaspoon baking powder
  1. Melt the chips and butter in a double boiler or heat proof bowl set over a saucepan of boiling water. You may also melt in microwave. Set aside and let cool slightly.
  2. Beat egg and sugar with an electric mixer. When light and fluffy, beat in a salt and vanilla. Gradually beat in the slightly cooled chocolate.
  3. Stir the flour and baking powder together, then add to the egg mixture and stir until mixed. Batter won’t be stiff enough to use at this point.
  4. Chill batter for about 30 minutes.
  5. Preheat oven to 375 degrees F and line a cookie sheet with parchment.
  6. Spoon batter by rounded tablespoonfuls (approx) and make 8 equally sized rounds. Bake for 12 minutes. Cool on cookie sheet for about 3 minutes, then transfer to rack to cool.
  7. Best served warm. To reheat, microwave on high power 10 seconds per cookie.


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  1. says

    Okay, so I know I say this on like every thing you post, but seriously, Molten Lava Cakes are like one of my favorite sinful desserts and these cookies look SO good. I love a little goo in things! Will have to try these for sure as my husband also LOVES molten cakes. Are the cookies a bit crispy on the outside?
    I’m baking more of the Dorie PB Whopper cookies right now (still had half the dough), but man, I wanna make these. Hmmm…

  2. says

    the picture looks just fine to me!! i love anything with a fudgey consistency. it would be fun to stick something in the middle of these cookies… like marshmallows or a snack size candy bar.

  3. says

    These look wonderful! I wonder if there’s a way to make these without eggs. Somehow I doubt the flax substitute would work in this recipe — but I could be wrong.

  4. Rachel says

    I’ve had this recipe in my box for awhile, so now I’ll have to try it, too! I like the snack-size candy bar in the center idea . . .

  5. Sophia says

    I didn’t have school today (due to a lack of electricity at school) so to celebrate I made a batch of these. They’re amazing! Thanks for the recipe.

  6. says

    Just saw them today, and had to make them…delicious! I doubled the recipe but otherwise changed nothing, and they’re delightful. And let me tell you, I’m much more popular with my co-workers since I discovered your blog…it may start an epidemic, though!

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