Volcanoes Recipe

In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt.

In a large bowl, cream the softened butter with granulated sugar and light brown sugar until light and fluffy.

Beat in vanilla extract and the egg until the mixture is smooth and well combined.

Fold the dry ingredients into the wet ingredients in two additions, mixing just until combined.

Stir in mini chocolate chips until evenly distributed.

Cover the dough and refrigerate for 30 minutes to firm up.

Preheat the oven to 350°F (175°C). Line baking sheets with parchment.

Scoop a tablespoon of dough, flatten into a circle, place a small amount of lava filling in the center, then cover with another tablespoon of dough and seal the edges to enclose the filling.

Place the filled dough rounds on prepared sheets, spacing about 2 inches apart.

Bake for 10–12 minutes, until the edges are set and the centers look slightly soft. Remove from oven and let cool on the sheets for 5 minutes before transferring to a rack.

Place dark chocolate chips in a heatproof bowl.

In a small saucepan, heat heavy cream until just simmering (do not boil).

Pour hot cream over the chocolate and let sit for 1–2 minutes, then whisk until smooth.

Stir in unsalted butter until glossy. Add vanilla extract if using.

Let ganache cool to a scoopable but thick consistency, about 20–30 minutes in the refrigerator.

Spoon or pipe a small amount of ganache into the center of each dough circle before sealing with another dough circle.