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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.
Watch the How-To Reel
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.
This post was originally published on November 28, 2023
Just made these and the flavor was absolutely delicious and I definitely want to make them again but I feel like maybe I did something wrong because there was no way the batter was thick enough to roll into balls. It was more like spooning out a more runny cake batter. Is the flour amount of just 1/2 cup plus 2 tablespoons correct?
If the flour measurements are correct, is there anything I can do to make it a more sturdy cookie?
Made these last night and they were delicious!!
Hey Aaliyah,
Thanks so much for trying these cookies! I am so glad to hear they turned out well for you! Have a great weekend! xx
This recipe looks delicious. But… 1/4 cup size cookies, baked for 8-12 minutes? Is that correct? That seems like a very short amount of time for such a large cookie. Please confirm, thanks!
Hi Leah,
Yes, that is correct:) Please let me know if you have any other questions, I hope you love this recipe! xx
These are Amazing!
These look yummy! Could you let me know before I try this recipe, are these developed at sea level or at a high altitude? Thank you!
I baked them yesterday at sea level. I’m guessing high altitude!
Hi Lenora,
These were developed at high altitude. Please let me know if you have any other questions! xT
My 11 year old said these are his favorite cookie- 10 out of 10- and I make a lot of cookies so this is very high praise!
Hey Sarah,
Amazing!! So glad to hear that this recipe turned out well for you, thanks for making it:) xT
I made these last night in Florida. I would recommend sticking your bowl of dough in the freezer for 5 minutes before scooping on the baking sheet if you’re in a humid climate. I let the dough sit out for 10 minutes and it was still way too gloopy to form balls. I had to leave the balls in the freezer for over a hour as well before they were hard enough to peel off the parchment. They turned out delicious though. Thank you Tieghan for helping me enjoy cooking and baking!
These look amazing and I’m wondering if they can be frozen after baking?
Thanks Terry!! Yes you could do that, you could also freeze the dough! Please let me know if you have any other questions:) xT
These cookies look delicious!
Can you substitute the flour for cup to cup gluten free flour?
Thank you for sharing your recipes.
Hi Theresa,
So sorry, I have not tested this recipe with gf flour, for best results I would stick with the all purpose flour. Please let me know if I can help in any other way! xx
I just watched your Instagram stories for these and I didn’t see the 2 tbsp vanilla added that is called for here. Can you please clarify before I bake these and use my good vanilla from a recent trip? Thank you.
Hi Jennifer,
This recipe calls for 2 tablespoons of vanilla extract and it’s added in step 3. Please let me know if you have any other questions! xT
Are these soft?
Hi Eugen,
Yes, these are soft:) Please let me know if you have any other questions, I hope you love this recipe! xT
thank you for this amazing recipe! I saw it and knew I wanted to make them so after work I did and WOW. I put some crushed candy cane and top and it was sooo good. Perfect for a snowy day
Hey Kaila,
Wonderful!! I love to hear that this recipe turned out well for you, thanks for making it and your feedback! xT
Hi Tieghan!
Could these be made using a smaller cookie scoop/would the baking time be any different?
Hey Jenna,
I suppose that would work, you would probably need to reduce the bake time though. I haven’t tested this so I can’t say what that would be! Let me know if you give the recipe a try! xT
How did you forget such a critical ingredient in your Instagram tutorial? That is a lot of vanilla and seems to be an integral part of the recipe
Do they go right from the freezer into the oven??
Hi Jennifer,
Yes, that is correct:) Please let me know if you have any other questions, I hope you love this recipe! xT
Half cup of flour Is that correct?
Your Parker house rolls were the best ever!
Thanks so much Kikik!! Yes, all of the measurements are correct here:) Let me know if you give the recipe a try! xT
Oh Tieghan! –Can’t wait to try these and hope they turn out as good as your pictures. 😉
Thanks so much Kimberley, I hope you love this recipe! xT
Amazing!! Wanted to get in the Christmas spirit so I decided to make these and wow they are amazing if you like a gooey cookie! I added mini marshmallows on top just for more of a hot chocolate vibe. Def don’t forgot to chill these so that they are thick cookies.
Hey Grace,
Amazing!! I am so glad these cookies turned out well for you, thanks a lot for trying them out! xT
I have everything on hand except the cocoa powder. Can I just add additional chocolate since it’s a small amount? These look divine!
Hi there,
I would recommend getting the cocoa powder for this recipe:) Please let me know if you have any other questions! xT
Since this recipe doesn’t use a lot of flour, do you think I could use a cup for cup type gluten free flour without modifying the other ingredients? Your cookies look divine to this chocolate lover! Thanks.
I’m thinking the same! Bob’s GF blend should work!
Hi Cynthia,
So sorry, I have never tested this recipe with gf flour. For best results, I would keep the recipe as is:) Please let me know if you have any other questions! xx
Cynthia! You could totally do these GF! The ratio of flour to the other ingredients is very low which lends itself really well to GF conversion!!! I make Barefoot Contessa’s brownies GF all the time which also has a very low ratio of flour to other ingredients and you simply can’t tell. GO FOR IT! Bob’s GF flour, Cup 4 Cup or King Arthur GF flour or their new GF measure for measure, all would work really well.
Made these cookies and they tasted delicious, however the were flat. I’ve reviewed recipe a couple of times and can’t see where I went wrong. Any suggestions?
Hey Sherri,
Thanks for trying these cookies, mine are also flat, I wouldn’t consider these to be a puffy cookie. Please let me know if there is anything that I can help with! xT