Description
Delight in these Nutella Chocolate Lava Cookies, featuring a soft, chewy texture with a gooey, molten Nutella center. Perfectly rich and chocolaty, these cookies offer a sumptuous dessert experience that’s simple to bake at home, finished with an optional sprinkle of flaky sea salt to enhance flavor.
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, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup Nutella
Optional
- Flaky sea salt for topping
Instructions
- Prepare the dough: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and salt. In a separate bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Gently fold the dry ingredients into the wet ingredients until just combined, taking care not to overmix.
- Shape the cookies: Preheat your oven to 180°C (350°F). Divide the dough into portions of 1 to 2 tablespoons each. Flatten each portion slightly, place about 1 teaspoon of Nutella in the center, then fold the dough around the Nutella to completely cover and seal it. Repeat for all dough portions.
- Bake: Arrange the filled dough balls on a baking tray lined with parchment paper, spaced apart. Bake for 10 to 12 minutes, or until the edges are set but the centers remain soft. This ensures a gooey center once cooled.
- Cool and serve: Let the cookies cool on the baking tray for about 5 minutes before transferring them to a wire rack to cool further. Serve the cookies warm to enjoy the molten Nutella center, optionally sprinkling flaky sea salt on top to enhance the flavor profile.
Notes
- Chill the dough for 15 to 20 minutes before shaping to prevent excessive spreading during baking.
- Freeze Nutella portions in teaspoon-sized dollops for easier handling and a perfect molten center.
- Avoid overmixing the dough to maintain a soft and chewy cookie texture.
- Use room-temperature butter and eggs for optimal dough consistency and cookie texture.
- Store baked cookies in an airtight container at room temperature for up to 2 days.
- Unbaked dough balls can be frozen; bake directly from frozen, adding 2 to 3 extra minutes to the baking time.
