Can I use milk chocolate instead of semi-sweet?

You can, but it'll be sweeter and might not hold its shape as well. If you're a milk chocolate fan, try mixing half milk and half semi-sweet chunks for the best of both worlds

Why didn't my centers stay molten?

Two likely culprits: overbaking (even 1 minute too long) or using chocolate chips instead of chunks. Chips have stabilizers that prevent proper melting - always go for real chocolate bars chopped up.

Can I freeze the dough?

Absolutely, Freeze the dough balls on a tray first, then transfer to a bag. Bake straight from frozen, adding about 2 minutes to the bake time. Perfect for emergency chocolate cravings

Can I make these gluten-free?

I've had success swapping in a 1:1 gluten-free flour blend - just make sure it contains xanthan gum. The texture changes slightly but that molten center still steals the show

Irresistible Molten Lava Cookies With Decadent Centers -

Name: Irresistible Molten Lava Cookies With Decadent Centers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup cocoa powder; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, melted; 3/4 cup granulated sugar; 1/4 cup brown sugar; 1 large egg; 1 tsp vanilla extract; 4 oz semi-sweet chocolate chunks

Irresistible Molten Lava Cookies With Decadent Centers

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Soft chocolate cookies with a gooey molten center, perfect for chocolate lovers.

Author: RecipeZest
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Yield: 8 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 tsp vanilla extract
4 oz semi-sweet chocolate chunks

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Instructions

Preheat your oven to 350°F (175°C).
Whisk flour, cocoa powder, baking powder, and salt in a bowl.
In another bowl, mix melted butter, granulated sugar, and brown sugar.
Add egg and vanilla extract, then blend well.
Gradually fold in the dry ingredients until combined.
Divide dough into 8 portions and press a chocolate chunk into the center of each.
Roll into balls and place on a lined baking sheet.
Bake for 10-12 minutes until edges set but centers remain soft.
Cool slightly before serving.

Notes

Do not overbake to keep the center molten.
Use high-quality chocolate for best results.
Store leftovers in an airtight container for up to 2 days.

Find it online: https://recipeszest.com/molten-lava-cookies-recipe-gooey-center/