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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
Made tonight and had the same experience as the rest of the comments. It was more like brownie batter, so I added a 1/2 cup, then ended up adding another 1/2 C of flour to make it a consistency that could keep a loose ball shape. I would probably try to do 3/4 C total additional next time as the cookies didn’t flatten out much in the oven. They taste delicious, thanks!!
Hi Laura! Thank you for the feedback! So sorry this dough was runny for you! I would make sure you’re freezing the dough for quite awhile to get the right consistency, that should help! Have a great week! xT
Okay, so I followed the instructions to a T and had no issues. They turned out beautifully! I didn’t think they needed any additional flour at all. So yummy! Thanks, Tieghan!
This recipe did not work for me, the cookies were mush. Had to throw them out.
So sorry about that Rebecca! Anything I can do to help? xT
Hi Tieghan! What a wonderful recipe! I’m making these for a cookie exchange with some family, and plan to give everyone the frozen dough balls instead of the cookies…figure then it’s a quick 8-12 minutes for molten deliciousness for loved ones! I got these measurements to work out perfectly. For anyone hoping for an easy scooping experience, definitely give the dough some time after mixing it up. It needs a few minutes for the chocolate to harden a bit again, depending on how warm you got it during the melting, that will allow it to hold its shape without having to add more flour. Can’t wait for more of your incredible recipes!
Hi Angie! Thank you so much! So glad this recipe turned out well for you! xT
I made these today. The batter was really runny and the cookies were all flat and running into each other. They taste fantastic but I for those who wish to have a cookie you might add more flour. The remainder of mine were baked in cupcake liners.
I made these last night and had a bowl of liquid as well. I added another cup of flour and still had to bake them in cupcake liners. They are more cake-like. I had made brownies immediately before and this texture was more liquidy than they were!
This recipe should be accompanied by a video or pictures, because there is no way that this cookie dough could be rolled into a ball. It is literally liquid. I think if I love them and want to try this again, I would make a pastry bag. I might put it all in the freezer for 20-30mins and then roll it into a ball. It was very messy “scooping” the dough onto the sheet(s). I might also just pour all the batter in the sheet pan and cut the end result into squares….same flavor profile much less rig-a-ma-roll.
Having eaten them now, they’re over the top chocolate. They are sort of fudgy, gooey brownies that I will but in a bowl with ice cream. Doubt that I would make again.
Hi there! If you’re feeling like the recipe needs more flour, I would add 2 extra tablespoons of flour and use a spoon to scoop the dough if a cookie dough scoop isn’t working! Also make sure you are freezing the dough, that is key! 🙂 xT
Made these today. Definitely a typo in flour measurement. Perhaps 1 1/2 cup + 2 T? That’s what I did and they turned out fine. The batter was far to thin to ever be a cookie as written.
Hi Cathy! The flour amount is correct, but if you’re having trouble I would add 2 extra tablespoons of flour and spoon the dough onto the cookie sheet!
I’m making these tomorrow. I think these would be good with some Mexican spices too but I’m a purist and will stick with your recipe.
Thank you so much! 🙂 xT
Really delicious recipe. Easy to follow. But my dough was more of a runny batter instead of something that could roll into balls. The cookies still turned out amazing and were a big hit. Highly recommend.
I’ve made your cookies twice now and followed the recipe exact and the cookies are turning out “airy”. What might I be doing wrong?
If I do not have enough of a chocolate bar, can I add some white chocolate bar?
Hi Betty! I haven’t ever tried that before so I’m not sure, but I think that sounds yummy! xT
Can’t wait to try these cookies!
I was so glad FOX highlighted this darling gal! Will look ahead to her wonderful recipes!
Thank you from Kansas City!!!!
Thank you so so much Janine! xT
As soon as I saw these on your stories, I knew I had to make them! I did sub in King Arthur’s GF flour and had to add an extra tablespoon or two since my batter was a little then. Other than that, followed the recipe exactly and my husband has already said they are the best cookies he’s ever had!
Mine definitely came out a little soft, so I might try baking an extra minute or so, though my husband liked how gooey they turned out. Either way, super great recipe that I’ll definitely be making again!
Thank you so much Jessica! So glad you enjoyed these cookies! xT
I’ve made SEVERAL recipes from HBH/Teighan. Just hope you amend or let me know if I’m wrong but the after letting the batter sit for 5 minutes it’s not stiff enough to roll into a ball. It’s still gooey and falling apart. So I just spooned it into the baking sheet and followed rest of the steps. It’s DELICIOUS!
Just whipped up a batch and same. I think the amount of flour is a typo. I’m going make it 1.5 cups + 2T
Did the 1.5 cups work?? Thanks in advance
Did this work? Mine looks like brownie dough
You’re probably right because I made them by the recipe with 1/2 cup and they turned out to be a goopy mess🥲
Literally making them right now. Added an extra 1.5 cups of flour just to make it not runny. Has to be a typo
Help Tieghan!!!
1/2 cup has to be a typo, I made them and also had basically brownie batter consistency so I kept adding flour until they seemed to be the right consistency, probably a whole cup of flour more. Baked and they turned out.
Can’t wait to make them my mouth is wanting them now
Thank you! Hope you enjoy! xT