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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
These are over the top amazing! I made them with gluten free flour and had a great result. The two trips through the freezer are critical!
can i just freeze dough not in balls and then defrost when i want to cook?
Hi Jill! Yes, that will work just fine 🙂 xT
I’m super excited to make these! Just wanting to check, you measure the dough out using 1/4 cup measuring cup and roll it into a ball before freezing it? Seems pretty big for cookies, but I’m down for big cookies!
I was wondering the same. I used a big cookie scooper and a small one. They both came out good. I just baked the smaller ones for less time. Although I did have to flatten the big ones out with a spatula because they came out round/puffy.
These did not work out for me! I followed the recipe exactly, even leaving them in the freezer for longer. They came out really soft and flat, with a popped bubble appearance on the top. Almost rubbery? They tasted okay but not what I was expecting. Maybe more flour needed?
Hey Kaytee! I am so sorry that these didn’t turn out for you! Thank you for letting me know! I would maybe add more flour! xT
I have made these twice now and everyone loves them. Thanks for all the great recipes. I really appreciate it.
Thank you Corrine! Have a Merry Christmas! xT
These are truly wonderful! They baked up beautifully. The extra steps cooling & freezing the batter was easy. I’m so excited to give these as gifts in a Christmas Mug! Thank you Teagan!
OMG. This is the BEST cookie. It’s a warm hot fudge pop tart in cookie form. Holy shit. So good
Wow thank you so so much Hannah! xT
Not sure why there’s so many negative comments. I made them yesterday, I followed the recipe, let the batter set on a countertop for maybe 10 min. Did not have a problem scooping them onto the baking sheet. Put them in the freezer and then baked. Yes I had to bake them a bit longer than the recipe said but every oven is different. They came out great, tried them today and they are still good and chewy.
Maybe next time I will use a smaller scooper and the baking time will be shorter as well.
I liked the recipe ☺️ Thank you for sharing!
Thank you so so much! Amazing to hear that you enjoyed this recipe! xT
These never solidified . Made this with my baking group , so in five different kitchens .
We had to 1.5x the baking time and the time to set in the fridge.
Very disappointed
So so good and easy to make! My teammates here in Spain absolutely loved them!
Thanks so much Catherine! xT
The flavor was good but the texture was waaay too gooey. Sadly they do not hold a shape…
Any recommendations on how to remedy this? I followed the recipe to a T.
I’d love to try them again with a variation to fix this please.
Thank you!!
Hi there! I would maybe bake for another few mins if you feel they are too gooey? Or leave the dough in the freezer a little bit longer for it to really set up? xT
I don’t think I’ve ever commented on a recipe, even though I use them all the time! I wanted to post bc I read the reviews saying it turned into a blob and was terrible while my batter was already made and in the freezer. I was like, “uh oh!” Having said that, they turned out great and I didn’t totally do everything I was supposed to (bc I was making dinner simultaneously and wasn’t really reading the directions.) I think you definitely have to freeze it as the recipe says or maybe then it would end up being a blob. Also use parchment/silpad and let them cool before taking them off. Kids loved them, Santa might be getting some next week.
Hi Carolyn! I’m SO happy that you enjoyed these hot chocolate cookies! Thanks for giving them a try! xT
Very disappointed…a friend and I both tried this recipe, and every tray came out of the oven different, mostly a flat mess of crusty edge and very doughy middle…couldn’t even lift off the tray. I read through full post, full recipe, and all comments so I didn’t miss any tips, and these were still a fail. Such a bummer…
Hi Leanne! I am so sorry this recipe didn’t turn out for you! I appreciate the honest feedback. Thank you! xT
I just made the dough today and have the balls in the freezer. If I want to bake them tomorrow, how long should I let them thaw after pulling them out of the freezer tomorrow?
Hi Tara! I would just let them sit for about 5-10 mins! xT
I made these as part of my annual Christmas cookie collection. Although intimidating, I followed all of the tips within the recipe and as always, I read through the comments and picked up some good tips from others as well. If you follow the pointers explicitly, you shouldn’t have any issues. The recipe worked out great, at least for my very first try. The rich chocolate flavor is wonderful. I plan on adding these to my yearly cookie list.
Thank you so much Paula! So glad these cookies were a success for you! xT
If I melt the chocolate and butter and then after mixing, I mix with the eggs and sugar, is there a possibility the eggs will cook a little?
My main issue was after the first freeze. Dough was extremely sticky. Got stuck to everything and i left it well over 30 min in the freezer in a stainless steel bowl. Wish they were easier to turn into balls…. BUT!!!! these globs turned into beautifully round cookies! I baked mine for about 12 min at 350. Now, one of them looked a bit gooey on top center but i waited till they cooled to test them. They turned out GREAT!
Hi Kat! I’ve made this recipe a few times now, and I’ve found it works best when you melt the chocolate/butter before doing anything else, and only until just melted (take me about 1 min and 15 seconds), then let the melted mixture cool for a good 5-10 mins while you prep the rest of the ingredients and beat the eggs/sugar. This way by the time you add the melted chocolate to the eggs, it’s cooled and thickened up just a bit. Because of the butter, I’ve never had the chocolate harden fully and left it out for 20 mins or so while I made or ate dinner, then went back to the recipe.
This is seriously our new favorite cookie!!