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Chocolate Nutella Lava Cookies Recipe

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★★★★★

4.6 from 127 reviews

Decadent Chocolate Nutella Lava Cookies that feature a rich, fudgy exterior with a molten Nutella center. These indulgent cookies combine the deep flavors of cocoa and semi-sweet chocolate chips with a gooey Nutella core, making them a perfect treat for chocolate lovers. Chilled dough ensures minimal spreading and a soft, luscious texture after baking.

Ingredients

Scale

Main 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 (premium, non-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 (divided)
  • 3/4 cup Nutella (fresh jar for moist, scoopable spread)

Instructions

  1. Cream Butter and Sugars: In the bowl of a stand mixer, beat the cold butter and granulated sugar on high speed for 3-4 minutes until the mixture is light and fluffy. This aerates the butter and sugar for a soft cookie texture. Add the eggs one at a time, mixing well after each addition and scraping the bowl sides with a spatula to incorporate all batter.
  2. Add Dry Ingredients: On the mixer’s lowest speed, add the cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix just until the dough becomes uniform in color and smooth, about 30 seconds, taking care not to overmix. Fold in 1 cup of the semisweet chocolate chips by hand.
  3. Chill Dough: Transfer the dough to the refrigerator and chill for 30-60 minutes until cold but not rock hard. Chilling makes the dough manageable and prevents excessive spreading while baking.
  4. Preheat Oven: Set your oven to 410°F and prepare two baking sheets by lining them with silicone baking mats.
  5. Form Cookie Balls: Using about 4.5 oz of chilled dough (weighed for even sizes), flatten it into a disc in your palm. Scoop 1.5 tablespoons of Nutella and place it in the center of the dough disc. Carefully wrap the dough around the Nutella, sealing it fully and ensuring no cracks remain. Form into a smooth ball. Repeat to make eight balls in total (four per baking sheet). Press 5-6 chocolate chips lightly on top of each cookie ball.
  6. Bake Cookies: Place one baking sheet in the middle rack of the oven and put the other baking sheet back in the fridge. Bake the first batch for about 11 minutes until the surface looks dry and almost set but slightly soft in the center. Remove from the oven, swap baking sheets, and bake the second batch similarly.
  7. Cool and Set: Allow the cookies to cool completely on the baking sheets for at least 20 minutes to set properly. Avoid removing them early to prevent breakage. Once cooled and set, enjoy the molten Nutella-filled chocolate cookies.

Notes

  • Using cold butter and chilling the dough is essential to avoid spreading and maintain a molten center.
  • Do not use Dutch-processed cocoa powder as it alters the pH and affects texture and flavor.
  • Weighing dough portions ensures uniform baking and consistent cookie size.
  • Store leftover cookies in an airtight container at room temperature for up to 3 days for best freshness.
  • If Nutella is too hard to scoop, let it sit at room temperature for a bit to soften.

Keywords: chocolate cookies, Nutella lava cookies, molten cookies, fudgy cookies, dessert recipe, chocolate chip cookies

Find it online: https://servedbynora.com/chocolate-nutella-lava-cookies-recipe/