Introduction

These Chocolate Nutella Lava Cookies are rich, fudgy, and filled with a gooey Nutella center that oozes with every bite. Perfect for chocolate lovers, they combine deep cocoa flavor with a decadent, molten surprise inside.

The image shows several thick, dark brown chocolate cookies with chocolate chips on a white marbled surface. Two cookies are broken open on pieces of parchment paper, revealing a gooey, melted chocolate filling inside. Some whole cookies rest on a white wire cooling rack near the top left, and scattered chocolate chips are spread around the surface. To the right, there is an open jar of Nutella with some chocolate spread on the rim. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted cold butter, cut into small cubes
1 1/2 cups granulated white sugar
2 large eggs
½ cup dark unsweetened cocoa powder (use a premium brand for richer flavor; do not use dutch processed)
1 cup cake flour
1½ cups all-purpose flour
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon salt
1 1/3 cups semisweet chocolate chips
3/4 cup Nutella (best if using a fresh new jar for easy scooping)

Instructions

Step 1: In a mixing bowl of a stand mixer, cream together the butter and sugars on high speed until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition. Scrape the sides of the bowl with a spatula between egg additions to incorporate all the batter.
Step 2: Add cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Set the mixer to the lowest speed and stir until the dough is just combined, smooth, and uniform in color. Avoid overmixing; this should take less than 30 seconds. Stir in 1 cup of the chocolate chips, reserving the remaining 1/3 cup.
Step 3: Chill the dough in the refrigerator for 30 to 60 minutes. The dough should be cold but not hard, making it less sticky and preventing excessive spreading while baking.
Step 4: Preheat your oven to 410°F (210°C).
Step 5: Line two baking sheets with silicone baking mats. Using your hands, loosely scoop out about 4.5 ounces of dough (weigh for accuracy or divide into 8 sections). Flatten each portion into a disc. Using a 1.5 tablespoon scoop, add Nutella to the center of the disc, then carefully wrap the dough around the Nutella to form a ball, ensuring no cracks remain. Place four cookie balls on each baking sheet spaced about 2 inches apart. Press 5-6 chocolate chips lightly onto the surface of each ball.
Step 6: Place one baking sheet in the middle of the oven and transfer the other to the fridge. Bake the cookies for about 11 minutes, until the surface looks dry and almost set but still slightly darker in the center. Remove the first sheet from the oven, take the second from the fridge, and bake for another 11 minutes. Let the cookies cool on the baking sheets for at least 20 minutes to set before removing and enjoying.

Tips & Variations

Use a fresh jar of Nutella for a moist and easy-to-scoop filling that creates the perfect lava center.
Weighing your dough ensures even baking and consistent cookie size.
For extra fudginess, chill the dough longer before baking.
Feel free to substitute Nutella with any chocolate-hazelnut spread or even peanut butter for a unique twist.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep them soft, you can warm a cookie in the microwave for 10-15 seconds before serving. For longer storage, freeze the baked cookies in a sealed container for up to 2 months; thaw at room temperature before enjoying.

How to Serve

A tall stack of four thick chocolate cookies filled with rich, melted milk chocolate in the middle of each cookie is shown. The cookies are dark brown with a rough, crumbly texture and scattered chocolate chips visible on the outer parts. The creamy chocolate filling is flowing out from the center of each cookie layer, creating a glossy, smooth look that contrasts with the dry cookie texture. The stack sits on light brown parchment paper placed on a white marbled surface. In the background, out of focus, there is a white jar with red text and more cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Dutch-processed cocoa powder instead of natural cocoa powder?

It’s best to use natural unsweetened cocoa powder for this recipe, as Dutch-processed cocoa may affect the cookie’s texture and rise due to its different acidity.

Why do I need to chill the dough before baking?

Chilling the dough firms it up, making it easier to handle and preventing the cookies from spreading too much in the oven, which helps retain the gooey Nutella center.