These Vanilla Hot Chocolate Molten Cookies are the ultimate indulgence for any dessert lover. Picture a perfectly baked chocolate cookie, crisp on the outside with a rich, gooey molten center infused with velvety vanilla and deep cocoa. Every bite bursts with the comforting flavors of hot chocolate, made even more luscious by pools of melted chocolate chunks that ooze with warmth. Whether you’re making them for a holiday treat, a cozy weekend bake, or a sweet surprise for guests, they deliver pure cookie bliss.

What sets these cookies apart is their texture—a soft, fudgy interior contrasted by a crackly, sugar-dusted crust. Enhanced by the subtle warmth of vanilla and a dash of salt, they’re like a cup of gourmet hot chocolate in cookie form. They’re best enjoyed fresh from the oven when the chocolate is still molten, making them the perfect choice when you want to impress without complicated steps.

Ingredients for this Vanilla Hot Chocolate Molten Cookies Recipe

1/2 cup (1 stick) unsalted butter, room temperature
1 cup semisweet chocolate chips or chopped dark chocolate
2/3 cup granulated sugar
1/3 cup packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Extra chocolate chunks (for molten centers)
Flaky sea salt for topping (optional)

Step 1: Melt the Butter and Chocolate

In a small saucepan over low heat, melt the butter and 1 cup of chocolate chips together, stirring frequently until smooth and glossy. Remove from heat and let it cool for a few minutes so it doesn’t scramble the eggs later.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the granulated sugar, brown sugar, and the slightly cooled chocolate-butter mixture. Whisk until well blended. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix—this keeps the cookies soft and tender.

Step 4: Add Extra Chocolate Chunks

Fold in a handful of chocolate chunks into the dough for extra gooey centers. This step turns a good cookie into an unforgettable one.

Step 5: Chill the Dough

Cover the dough and chill it in the refrigerator for at least 30 minutes. This helps the cookies hold their shape while baking and intensifies the flavors.

Step 6: Shape and Bake

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out the chilled dough into balls (about 2 tablespoons each). Press a few extra chocolate chunks into the center of each dough ball. Place them a few inches apart on the baking sheet.

Bake for 10–12 minutes, or until the edges are set but the centers are still soft and slightly underbaked. They will continue to cook slightly as they cool on the baking sheet.

Step 7: Cool and Serve

Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired. Serve warm to enjoy the full molten effect.

Estimated Nutrition

Per cookie (based on a batch of 16 cookies):

Calories: 210
Total Fat: 12g
Saturated Fat: 7g
Carbohydrates: 26g
Sugars: 18g
Protein: 2g
Fiber: 2g
Sodium: 90mg

Note: Nutritional values may vary based on ingredient brands and portion sizes.

Frequently Asked Questions

What makes these cookies “molten”?

The molten effect comes from adding extra chunks of chocolate to the center of the cookie dough before baking. When baked just right, the center stays gooey and soft.

Can I use milk chocolate instead of dark or semi-sweet?

Absolutely! If you prefer a sweeter cookie, milk chocolate is a great substitute. It melts beautifully too.

Do I need to chill the dough?

Yes—chilling the dough helps prevent the cookies from spreading too much and enhances the flavor. It’s worth the extra time.

Can I make the dough ahead of time?

Yes. You can make the dough up to 48 hours in advance. Just keep it covered in the fridge until ready to bake.

How do I get perfect crackly tops?

Use room-temperature ingredients and make sure not to overbake. The sugar helps create that iconic crackled texture.

Can I make them gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking.

How do I store leftovers?

Store in an airtight container at room temperature for a few days, or freeze for longer storage. Reheat slightly before serving for the best texture.

Are these good for holiday cookie platters?

Definitely! They’re eye-catching, decadent, and universally loved—perfect for parties, gifts, or cozy winter nights.