Chocolate Fondant Cookies
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!
Ingredients
- 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
Instructions
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 on medium-high speed until the butter has softened but is still chunky (approx. 1 minute). It shouldn’t be completely smooth/creamed.200 g cold unsalted butter
- Add the light brown sugar and white caster sugar and beat until combined. The mixture should look like wet sand.180 g light brown sugar, 70 g white caster sugar
- Crack in the eggs and mix to combine.2 large eggs
- In a separate bowl, stir the self raising flour, plain flour, cocoa powder and salt together.225 g self raising flour, 125 g plain flour, 50 g cocoa powder, 1 tsp salt
- Tip the dry ingredients into the butter mixture and fold everything together to make a thick chocolate cookie dough. Try not to over-mix otherwise the cookie dough will become too soft.100 g milk chocolate chips
- 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).100 g Dark chocolate
- 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 1 hour.
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!
Notes
Store your Chocolate Fondant Cookies in an airtight container, at room temperature, for up to 4 days.
Tried this recipe?Let us know how it was!