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Gooey Chocolate Cookie Cups

Gooey Chocolate Cookie Cups

These deep-dish Gooey Chocolate Cookie Cups feature a buttery, chewy cookie shell filled with a molten chocolate lava center. Baked in a muffin tin for perfect edges every time.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 cups
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

Cookie Dough Base
  • 1/2 cup unsalted butter melted and slightly cooled
  • 3/4 cup dark brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 tsp vanilla extract pure
  • 1 2/3 cups all-purpose flour
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup semi-sweet chocolate chips mini chips work best
The Gooey Filling
  • 1/2 cup chocolate hazelnut spread like Nutella, or chocolate ganache

Method
 

  1. Preheat oven to 350°F (175°C). Generously grease a 12-cup standard muffin tin with non-stick cooking spray.
  2. In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar vigorously until smooth and glossy (about 1 minute).
  3. Whisk in the egg, egg yolk, and vanilla extract until fully combined.
  4. Add the flour, cornstarch, baking soda, and salt. Use a rubber spatula to mix just until no flour streaks remain. Fold in the chocolate chips.
  5. Divide the dough into 12 even balls (approx 2 tbsp each). Place one ball into each muffin slot. Use your thumb or a small shot glass to press a deep indentation into the center of the dough, pushing the dough up the sides slightly.
  6. Bake for 10-12 minutes. The edges should be golden brown, but the center may look slightly soft. Do not overbake.
  7. Remove from oven. Immediately press the centers down again with the back of a spoon or a shot glass to redefine the cup shape.
  8. While still hot, spoon about 1-2 teaspoons of chocolate hazelnut spread (or ganache) into the center of each cup. Top with extra chocolate chips if desired.
  9. Allow the cups to cool in the pan for at least 15 minutes to set before gently removing them with a butter knife.

Notes

Storage: Keep in an airtight container for 3 days. Microwave for 10 seconds to restore the gooey center.