Break open these luxurious Chocolate Fondant Cookies to reveal an oozy chocolate lava centre! The cookie dough is flavoured with cocoa powder, studded with milk chocolate chips, and stuffed with a square of dark chocolate that melts into a molten pool of chocolate once baked. Feel free to swap the dark chocolate for milk or white chocolate depending on what you fancy. Hope you enjoy the chocolate indulgence!
This is the fourth recipe in my Dessert Cookie Series where we turn your favourite desserts into delicious cookies! Be sure to check out the other delicious recipes in the collection 😊
About these Chocolate Fondant Cookies
- FLAVOUR: just like a chocolate fondant dessert, these cookies are very rich and have an intense chocolate flavour.
- TEXTURE: crisp on the outside and soft on the inside. They’re stuffed with a square of dark chocolate that melts in the oven into a molten pool of chocolate.
- EASE: this recipe is really easy to make, but the cookies will need to be frozen first before baking for at least four hours. It’s worth factoring this extra time in when making the recipe, or you could prep the cookie dough ahead of time.
What are the chocolate fondant cookies filled with?
Hands down the best chocolate fondant I’ve ever had is my mum’s! It’s become the most requested dessert in my family and has never failed to have that chocolate lava centre. My mum’s secret for how to guarantee a gooey centre? Add a square of dark chocolate in the middle before baking. Genius! So thanks mumma, as these cookies are made using the same tip and it works a treat!
I used one square of Lindt 70% dark chocolate per cookie and wrapped the dough around it to make a ball. Dark chocolate can be very rich, so if you’d prefer, you can swap it for milk chocolate or even white chocolate. Once baked, the square of chocolate melts into a pool of chocolate which oozes out when the cookies are broken into.
Freeze the rolled cookies before baking
Once the cookie dough has been stuffed with chocolate and shaped into balls, place them in a baking tin, cover with clingfilm and freeze for at least four hours. Baking the cookies from frozen gives the dough more structure, making them thick and chunky, and stops the melted chocolate centre from leaking out. It also gives the cookies a crisp and slightly crunchy texture on the outside, but keeps the middle soft and gooey – just like the texture of a classic chocolate fondant! If you’d like to prep ahead, you can freeze the rolled cookie dough balls for up to 4 weeks and bake them from frozen as and when.
Best enjoyed warm and fresh
Chocolate fondant cookies are best enjoyed fresh and slightly warm so that the middle stays melted. But before tucking in, remember to leave the cookies on the baking tray for 15-20 minutes after baking so they can firm up a little. If you want to serve the cookies as a dessert or pudding, try topping them with a scoop of vanilla ice cream for an extra special treat!
Chocolate Fondant Cookies
- 200 g cold unsalted butter take the butter out of the fridge 30 minutes before you start baking so that it's not completely solid
- 180 g light brown sugar
- 70 g white caster sugar
- 2 large eggs at room temperature
- 225 g self raising flour
- 125 g plain flour
- 50 g cocoa powder I used Menier 100% cocoa powder for a rich, intense flavour
- 1 tsp salt
- 100 g milk chocolate chips
- 100 g Dark chocolate I used Lindt 70% Dark Chocolate, but feel free to swap for milk or even white chocolate
Start by making the chocolate cookie dough
- Chop up the butter into chunks and place in a large mixing bowl. Beat using an electric mixer or wooden spoon for 1 minute. The butter should be softened but not at the 'creamed' stage.
- Add the light brown sugar and white caster sugar and mix to combine.
- Crack in the eggs and mix to combine.
- In a separate bowl, stir the self raising flour, plain flour, cocoa powder and salt together.
- Tip the dry ingredients into the butter mixture and fold everything together to make a thick chocolate cookie dough.
- Fold in the milk chocolate chips until well mixed through.
Stuff with chocolate and shape into balls
- Break off heaped large tablespoons of cookie dough and flatten in the palm of your hand, making a well in the middle.
- Place one square of dark chocolate (roughly 10g) in the middle and shape the dough around it to make a ball of cookie dough. Place in a lined baking tin (one that can fit inside your freezer).
- Repeat until all the cookie dough is used up (you should be able to make 10 cookies in total). Cover with clingfilm and place in the freezer for at least 4 hours. If you're prepping ahead, you can freeze them for up to 4 weeks.
Bake the cookies
- Preheat your oven to 200°C fan / 220°C conventional. Line a large baking sheet with greaseproof paper and place in the oven for 5 minutes to heat up. The heated tray will help the cookies crisp up on the outside but stay soft and gooey inside.
- Place 4-5 of the frozen cookie dough balls onto the tray, leaving 5cm space between each. Bake for 12-14 minutes until crisp on the outside. If the cookies are misshapen, you can shape them into perfect circles using a large round cookie cutter.
- Leave the cookies to cool and firm up on the baking tray for 15-20 minutes, then tuck in and enjoy!
Have you made this recipe?
I really hope you enjoyed it and would love to hear what you think! Drop your review and star rating in the comment section below. You can also send me a message on Instagram or tag me in your posts so I can see your delicious cookies.
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