If you have a serious sweet tooth and love that satisfying surprise of molten chocolate bursting from a cookie, you’re going to adore this Nutella Chocolate Lava Cookies Recipe. These cookies offer the ultimate combination of a soft, rich cocoa-flavored dough hugging a gooey, warm Nutella center that just melts in your mouth, making every bite feel like a decadent celebration. Whether you’re baking for a crowd or craving a comforting treat at home, these cookies bring pure joy in cookie form.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making these irresistible cookies. Each ingredient plays a special role, from the rich cocoa powder that deepens the chocolate flavor to the simple cornstarch that ensures the perfect soft texture.
- All-purpose flour (2¼ cups): The base of the cookie dough that gives structure and perfect chewiness.
- Unsweetened cocoa powder (1 cup): Adds that rich, intense chocolate flavor that makes these cookies extra special.
- Cornstarch (2 tbsp): Creates tenderness by softening the texture of the cookies beautifully.
- Baking soda (2 tsp): Helps the cookies rise just enough for that perfect soft edge.
- Salt (½ tsp): Balances the sweetness and enhances all the chocolate notes.
- Unsalted butter (1 cup): Provides richness and helps the dough to be smooth and easy to work with.
- Granulated sugar (1 cup): Adds sweetness and helps achieve a delightful cookie crust.
- Brown sugar (1 cup): Brings moisture and a subtle caramel-like flavor to the cookie dough.
- Large eggs (2): Bind everything together and give a lovely tender crumb.
- Vanilla extract (1 tsp): Adds warmth and depth that complements the chocolate beautifully.
- Nutella (1 cup): The star player creating the molten chocolate lava core inside each cookie.
- Optional flaky sea salt: A sprinkle on top can elevate the flavor with a touch of savory contrast.
How to Make Nutella Chocolate Lava Cookies Recipe
Step 1: Prepare the Dough
Start by whisking together the dry ingredients: flour, cocoa powder, cornstarch, baking soda, and salt. In a separate bowl, cream the butter with granulated and brown sugars until the mixture is light and fluffy — this step makes all the difference for soft, tender cookies. Beat in the eggs and vanilla extract until fully combined, then gently fold in the dry ingredients, mixing just enough to combine everything. This careful approach keeps the dough tender and ready for that gooey center.
Step 2: Shape Your Cookies
Preheat your oven to 180°C (350°F) and prepare a baking tray with parchment paper. Take about 1 to 2 tablespoons of dough and flatten it slightly in your hands. Add about 1 teaspoon of Nutella in the center, then carefully cover and seal the Nutella inside by wrapping the dough around it. Repeat this process for all your cookies, making sure each one is sealed tightly to keep that luscious Nutella from leaking out during baking.
Step 3: Bake to Perfection
Bake the cookies for 10 to 12 minutes until the edges are set but the centers still look soft. The key here is to avoid overbaking so that warm, molten nutty chocolate center is just waiting inside. After removing the cookies from the oven, let them cool on the baking tray for about 5 minutes before transferring to a wire rack to finish cooling slightly—this resting step helps the cookies hold their shape while keeping that irresistible gooey core.
How to Serve Nutella Chocolate Lava Cookies Recipe
Garnishes
Sprinkling a pinch of flaky sea salt over the cookies right after baking works wonders to highlight and balance the sweetness of the Nutella center. You could also dust a little powdered sugar for an elegant touch or add a few chocolate shavings for that extra wow factor.
Side Dishes
These cookies are heavenly on their own, but pairing them with a scoop of vanilla ice cream or a glass of cold milk takes the indulgence up a notch. For a cozy twist, a cup of warm coffee or hot chocolate makes a fabulous companion to these rich treats.
Creative Ways to Present
Serve these cookies slightly warm on a rustic wooden board or a beautiful dessert plate for an inviting presentation that begs to be shared. For parties, try stacking them pyramid-style or offering mini cookies alongside larger ones for a fun mix. A drizzle of melted Nutella or chocolate sauce on the side encourages double dipping and double delight!
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store leftover Nutella Chocolate Lava Cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to two days—perfect if you want to keep the magic around for a day or two without losing that melt-in-your-mouth charm.
Freezing
If you want to prepare ahead, you can freeze the cookie dough balls before baking. Make sure the dough is well sealed around the Nutella and flash freeze the dough balls on a tray before transferring them to a freezer-safe container. When ready, bake straight from frozen, adding 2 to 3 extra minutes to the baking time for that fresh-from-the-oven experience anytime.
Reheating
To reheat cookies without losing that gooey Nutella center, warm them gently in a microwave for about 15 to 20 seconds or in a low oven for 5 minutes. This makes the center melt beautifully again, bringing back all the lusciousness you love.
FAQs
Can I use a different chocolate spread instead of Nutella?
Absolutely! While Nutella brings a unique hazelnut twist, any chocolate hazelnut spread or even plain chocolate ganache can work nicely. Just be mindful of the consistency so it melts just right in the center.
Why do we use cornstarch in the recipe?
Cornstarch helps give the cookies a soft, tender texture by preventing them from becoming too dense or chewy, making that lava cookie texture all the more delightful.
How do I prevent the Nutella from leaking out during baking?
Sealing the dough tightly around the Nutella portion is crucial. Make sure you completely encase the filling and smooth out any cracks so the Nutella stays molten inside without oozing out.
Can this Nutella Chocolate Lava Cookies Recipe be made vegan?
You can create a vegan version by using plant-based butter, egg substitutes like flaxseed or applesauce, and ensuring your Nutella alternative or chocolate spread is vegan-friendly.
Is chilling the dough necessary?
While not mandatory, chilling the dough for 15 to 20 minutes before shaping helps prevent excessive spreading during baking and makes handling the dough much easier for shaping the lava center.
Final Thoughts
There’s something truly magical about biting into a cookie that hides a molten, nutty center, and this Nutella Chocolate Lava Cookies Recipe delivers that magic every single time. It’s cozy, indulgent, and so much fun to share. I encourage you to give this recipe a whirl—you might just find it becomes your new favorite way to satisfy those chocolate cravings with pure, gooey happiness.
Print
Nutella Chocolate Lava Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 16 servings (cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Nutella Chocolate Lava Cookies feature a soft, chewy exterior with a warm, gooey Nutella center, making them an irresistible treat for chocolate lovers. Perfectly baked to have set edges and molten centers, these cookies are an indulgent dessert or snack that can be easily prepared at home.
Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 tbsp cornstarch
- 2 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Filling
- 1 cup Nutella
Optional
- Flaky sea salt for sprinkling
Instructions
- Prepare the dough: In a large bowl, whisk together all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and salt until evenly combined. In a separate mixing bowl, cream together the room-temperature unsalted butter with granulated and brown sugars until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Gradually fold the dry ingredients into the wet ingredients gently until a uniform dough is formed. Avoid overmixing to maintain a soft, chewy texture.
- Shape cookies: Preheat the oven to 180°C (350°F). Line baking trays with parchment paper. Take 1 to 2 tablespoons of dough and flatten it into a disc. Place 1 teaspoon of Nutella in the center of the disc, then cover with another portion of dough and carefully seal the edges to completely encase the Nutella center, forming a ball-shaped cookie. Repeat this process for all the dough portions.
- Bake: Arrange the cookie balls spaced apart on the prepared baking sheets. Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and lightly firm but the centers remain soft and gooey. Remove from the oven and allow cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool further.
- Serve: For the best experience, serve the cookies warm so the Nutella center remains molten and gooey. Optionally, sprinkle flaky sea salt on top of each cookie to enhance the chocolate flavor and add a slight crunch.
- Tips & Tricks: Chill the dough in the refrigerator for 15 to 20 minutes before shaping to prevent cookies from spreading too much during baking. For an even more molten center, freeze the Nutella in teaspoon-sized portions before sealing inside the dough. Be cautious not to overmix the dough to maintain soft, chewy cookies. Using room-temperature butter and eggs helps achieve better dough consistency and texture.
- Storage: Store baked cookies in an airtight container at room temperature for up to 2 days. Unbaked cookie dough balls can be frozen and baked straight from frozen, adding 2 to 3 extra minutes to the baking time.
Notes
- Chilling the dough helps reduce spreading during baking.
- Freezing Nutella dollops creates a perfectly molten center.
- Do not overmix dough to keep cookies soft and chewy.
- Use room-temperature ingredients for optimal texture.
- Store baked cookies in an airtight container for up to 2 days at room temperature.
- Freeze unbaked dough for convenient baking later, adding extra baking time.
