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Sweet Vanilla Hot Chocolate Molten Cookies. Homemade chocolate cookies that taste just like your favorite mug of creamy vanilla hot chocolate! These cookies, similar to a lava cookie, are made with real vanilla extract, semi-sweet chocolate chips, cocoa powder, and the real secret – big chunks of dark chocolate. A light sprinkle of sea salt after baking makes them perfect. When eaten warm, the puddles of chocolate melt into every inch of the cookie, making each cookie melt in your mouth. So delicious. And not too sweet, but just sweet enough. They’re the perfect holiday cookie to bake, share, and gift this holiday season!
It’s finally here!! It’s time for all the holiday cookies!! And you all, I’ve been baking cookies for days. Between these cookies, the recipe I hope to share on Friday, and then the cookie box, it’s been one sweet cookie after another.
I’m not complaining; it’s been fun, and I’m excited to share each recipe with you all. Since I’m working on getting the cookie box posted relatively soon, I’ve been testing sweet recipes daily and even at night.
I love holiday baking, but it can be a lot of work! These hot cocoa cookies took a few days to perfect, but they were worth it – so excited to share!
The one thing about these cookies versus other hot chocolate cookies is that I nixed the marshmallows. But I promise you will not miss them. These are delicious hot cocoa cookies!
I took the idea from the nightly mugs of hot chocolate I make for Asher this time of year. She has a routine of showing up once it’s dark while my dad and I clean the studio. Her one request is a mug of steamy cocoa. She picks out her favorite Christmas mug, and then I make her the simplest hot cocoa. It’s perfect.
These cookies have everything in them that I use in Asher’s hot chocolate!
Details
Step 1:
Melt together the butter and chocolate chunks; the mixture will be thick.
Step 2: finish the cookie dough in the bowl of a stand mixer
Next, using an electric mixer, whisk the eggs up in a separate bowl with the sugar. This is the secret to the melt-in-your-mouth chocolate cookie. You have to use room-temperature eggs and really whisk them until you see plenty of bubbles on top.
You’ll notice I’m using a lot of vanilla, two tablespoons. The vanilla provides the cookies with a really nice flavor that can stand up to all the chocolate.
Now add the dry ingredients: flour, baking soda, and salt.
Step 3: the chocolate chunks
I use a large 6.3-ounce bar of dark chocolate.
Chop the bar into rather large chunks. The bigger chunks melt into puddles throughout the cookies. So yummy, trust me.
Step 4: freeze
Roll the dough into decently-sized balls. This is a sticky dough, so using a cookie scoop or a smaller ice cream scoop is easiest for this dessert.
Freeze the dough balls on the cookie sheet until firm. Don’t skip this step. You want the dough to be chilled so the cookies will bake nicely. This only requires 15 to 30 minutes in the freezer.
Step 5: bake
Bake until just set. Then a light sprinkle of sea salt (if desired), and you’re good to eat!
Warm hot chocolate cookies for all! And a dip through a little whipped cream is highly recommended – so yummy!
Looking for Christmas cookie recipes? Here are a few ideas:
Chewy Frosted Cinnamon Swirl Snickerdoodles
Easy Slice ‘n’ Bake Vanilla Bean Sugar Cookies
Easy Vanilla Bean Christmas Lights Cookies
Soft Gingerbread Latte Cookies with Brown Butter Icing
Lastly, if you make these Vanilla Hot Chocolate Molten Cookies be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Vanilla Hot Chocolate Molten Cookies
Servings: 18 cookies
Calories Per Serving: 244 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 tablespoons salted butter
- 1 1/2 cups semi-sweet chocolate chips
- 3 large eggs, at room temperature
- 1/2 cup granulated sugar
- 2 tablespoons vanilla extract
- 1/2 cup + 2 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 6 ounces dark or semi-sweet chocolate, chopped
- flaky sea salt
Instructions
- 1. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper. 2. In the microwave, melt the butter and chocolate chips together. 3. In a mixing bowl, whisk together the eggs and sugar until bubbles form on top, about 2 minute. Add in vanilla and melted chocolate, whisking until the mix looks glossy. Mix in the flour, cocoa powder, baking soda, and salt until just combined. Fold in the chocolate chunks. Put the bowl in the freezer, let the dough sit for 30 minutes, until it is scoop-able. The batter should be like a thickened fudge. DO NOT skip this step. It's essential to the recipe.4. Line a small baking sheet or plate with parchment paper (anything that fits in your freezer). Using a 1/4 cup measure cookie scoop, scoop the dough into balls and place on the prepared baking sheet. Freeze for 15-30 minutes, until firm. DO NOT skip this step. It's essential to the recipe.5. Pull the dough balls out of the freezer. Place on the prepared baking sheet. Space the cookies 2 inches apart. Bake for 8-12 minutes or until the cookies start to set around the edges, the centers should be a little doughy. Let cool on the pan. 6. Sprinkle with sea salt. Eat warm or let cool and store in an airtight container for up to 4 days. Hot chocolate with whipped cream is wonderful for dipping (:
Notes
Freezing: the cookie dough balls can be frozen for up to 3 months. When ready, thaw, then bake as directed.
Trouble Rolling the Dough: step 2 of the recipe is important, make sure you are really whisking your eggs and getting a very glossy look. It’s should look like a thick shiny chocolate brownie batter by the time step 2 is complete. If you are still having trouble. Start by adding 1/4 cup additional flour, then add more as needed. Some readers have used up to 1 cup of additional flour, but I have never personally found this needed.
Horrible. So much work and nothing to show for it. I even did an extra free after rolling the cookies to make sure they were cold and they still spread and most never set in the center. There are better recipes out there. Pass on this one.
Hi Katie,
So sorry to hear these cookies were not enjoyed. Technically, they really shouldn’t “set” in the center as that is the molten part of the cookie. If I can help in any other way, please let me know! xx
So I have to say these cookies def take some time and can get messy….however worth it all! I couldn’t keep any of these on the table. My mom who is very particular about her desserts was devouring them. I did add a teeny bit more flour and then used a round cookie cutter to reshape after they came out of the oven. But wow 5 stars! Delicious!
Hi Kim,
Thank you so much! I am so glad you enjoyed these cookies, I appreciate you making them and sharing what worked well for you! Happy New Year! xx
sadly didnt work which was a shame coz its a lot of effort for a cookie recipe! everything went perfectly until i put them in the oven and then they went sloppy and flat and bubbly, taste nice but unfortunately look like cowpats so will not be able to give them to guests!
Hi there,
Thanks for trying this recipe and sharing your feedback! So sorry to hear they did not turn out for you. I’m wondering if they need to set in the freeze a bit longer? Again, so sorry! xx
The cookies completely spread out in the oven and were flat even though I followed all the instructions. The dough was sticky and the cookies were quite dry. Not my favorite recipe.
Hi there,
Thanks for trying this recipe and sharing your feedback! So sorry to hear you had some issues. Did you put the dough in the freezer? That really helps this recipe from spreading. xx
Made these last night for teacher gifts, and they are delicious – will definitely include again in the Christmas cookie selection next year! Followed the recipe as written with 30 minutes chill time in our chest freezer after Step 3 and after Step 4. Was inspired by another commenter’s peppermint sprinkles, so I split the dough in half in Step 3 and stirred dark chocolate chunks into one half and a mix of dark chocolate chunks and Andes mint baking chips in the other for a tasty variation. Looking forward to trying more of your recipes!
Hi Rachael,
Fantastic! So glad to hear you enjoyed this recipe, I appreciate you making it! Happy Holidays! xT
In all honesty, when going through the preparation of this dough I thought to myself “this cookie better be worth all of this”. I had chocolate everywhere, scooping the dough was interesting, and had just resigned myself to not do this again. And then I tasted the cookie and my life changed. It is worth the mess and the struggle. Tieghan has yet to lead me astray with a cookie and this was no exception. It may actually be my favorite one yet.
Hey Cam,
LOL well thanks for sticking with it:) Love to hear this recipe was enjoyed, I appreciate you making it and your comment! xT
First off, this cookie is delicious. Mine baked fine, but I didn’t have a scoop, so I was winking it and ended up with 14 very messy dough balls. I did the freezing steps, so I don’t know where I went wrong, but it’s all good. I’m using them in my very first Christmas cookie box along with a couple other of your recipes and a couple of old favs. I did sprinkle McCormick Candy Cane finishing sugar on top while they were still warm to give them a little razzle dazzle. I feel like it really added just the right touch. I bought the stuff on a whim and it worked out.
I’ll tag you with my cookie box. 😁 🍪 🎄
Hi Ash,
Awesome! Thanks so much for giving this recipe a try, so glad to hear it was a hit!🎄🎁☃️ xxT