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
Scale
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.
