Gluten-free Chocolate Chip Lava Cookies

Stack of fragrant gluten-free Chocolate Chip Lava Cookies, with lose chocolate chips
Gluten-free Chocolate Chip Lava Cookies

Months ago my younger son asked if he could have these cookies he saw on the Internet, chocolate chip cookies with a soft chocolate center. The recipe he shared with me had melted chocolate inside, but I thought that ganache would do the trick, since it would remain soft no matter what the temperature of the cookies would be. So I adapted it to a gluten free version and here it is, in all its chocolate lusciousness.

ENJOY!

Gluten-free Chocolate Chip Lava Cookies

5 from 1 vote
Recipe by Simona Gluten-free Course: RecipesDifficulty: Easy
Prep time

40

minutes
Cooking time

25

minutes

Ingredients

  • 113 o semisweet chocolate chips – 3/4 cup

  • 312 g Simona’s Flour Mix – 2 cups

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon baking powder

  • 113 g unsalted butter, softened – 1/2 cup, 1 stick

  • 113 g brown sugar – 1/2 cup

  • 100 g granulated sugar – 1/2 cup

  • 1 large egg

  • 2 teaspoons vanilla extract

  • For the ganache
  • 120 g heavy cream – 1/2 cup

  • 128 g semisweet chocolate – chopped

Directions

  • Prepare the chocolate ganache. In a microwave safe bowl warm the heavy cream to a boil. Add the chocolate and let stand for a few minutes. With a whisk, start from the center of the bowl and mix until the chocolate is completely melted and the ganache is smooth. Cover with plastic wrap and let it cool before using.
  • Preheat the oven to 350°F. Abundantly grease a 12-cup muffin pan with oil spray.
  • Combine the flour, salt, baking soda, and baking powder in a small bowl. Set aside.
  • Cream together the butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment. Add the egg and vanilla and mix until well blended.
  • Add the flour mixture and mix until just combined. Pour the remaining chocolate chips into the bowl and mix until they’re evenly distributed.
  • Place 2 Tbsp of the cookie dough into the bottom of each prepared muffin cup. Press down on the cookie dough to flatten it, creating a small well in the middle.
  • Place 1 Tbsp of the ganache over each flattened dollop of cookie dough. Refrigerate the cups for 10 minutes. Scoop 2 more Tbsp of the cookie dough on top of each of the refrigerated cups and press around the edges to seal the ganache in the middle.
  • Bake on the bottom rack of the oven for 23–25 minutes, until golden brown.
  • Remove the cookies from the oven and run a knife around the edges of each cup to loosen them from the pan. Be careful not to break them.
  • Let cool for 15 minutes, and then carefully remove the cookie cups by inverting the muffin pan onto a cookie sheet – they can easily split.

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