why make this recipe
These Nutella Chocolate Lava Cookies give you warm, gooey Nutella inside a soft chocolate cookie. They are quick to make and please kids and adults. You get rich chocolate flavor and a melting center in every bite.
introduction
This recipe makes soft chocolate cookies with a warm Nutella center. You freeze small balls of Nutella first. Then you wrap them in chocolate cookie dough and bake. The result is a chocolate cookie with a lava-like Nutella filling.
how to make Nutella Chocolate Lava Cookies
- Freeze the Nutella scoops so they firm up.
- Mix dry ingredients in one bowl and cream butter and sugars in another.
- Add eggs and vanilla to the butter mix.
- Mix in the dry ingredients until the dough looks even.
- Flatten dough, add a frozen Nutella ball, and wrap the dough around it.
- Roll into balls and bake until the tops are set but still soft.
- Let cookies cool briefly on the sheet, then move to a rack. Serve warm for the best lava center.
Ingredients :
- 1 cup (300g) Nutella
- 2 1/4 cups (295g) all-purpose flour, spooned and leveled
- 2 tablespoons cornstarch
- 1 cup (80g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (225g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 1 cup (200g) light or dark brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- flaky sea salt (optional – for topping)
Directions :
- Line a medium baking sheet or cutting board with parchment paper.
- Scoop (15) 1 tablespoon sized portions of Nutella and drop them onto your parchment lined tray. If the Nutella is too soft and is not holding a rough ball shape when you scoop it, chill it in the fridge for a few minutes then try scooping it again.
- Once the Nutella is portioned onto the tray, place it into the freezer for about 1 hour or until frozen solid. Keep in the freezer until ready to use.
- Preheat your oven to 350F. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, cornstarch, cocoa, baking soda, and salt to combine.
- In a separate large bowl, combine butter, granulated sugar, and brown sugar.
- Use an electric mixer fitted with the paddle attachment to beat the butter and sugars until smooth and lightened in color (about 1-2 minutes of mixing on medium speed).
- Beat the eggs into the butter mixture one at a time. Add the vanilla in with the second egg and mix to combine. It may separate a little but that’s fine.
- Pour in the dry ingredients and mix together until streak free and fully combined.
- Scoop out 1/4 cup sized portions of cookie dough and flatten into a roughly 4 inch wide disk. Add one of the frozen Nutella scoops into the middle then pull the sides of the dough up and over the Nutella to fully cover it in cookie dough. The cookie dough shouldn’t be too sticky, but if it is, you can pop it into the fridge for a few minutes to make it easier to work with.
- Roll the dough into a smooth ball then arrange 5-6 cookies on your baking sheet, leaving at least 3 inches of space between each one.
- Bake the cookies in the center of your preheated oven for 10-12 minutes or until spread out and the surface no longer appears shiny.
- Cool the cookies for 5 minutes on the tray then move them onto a wire rack to finish cooling. Continue baking the remaining batches of cookies – making sure to allow the baking sheet to cool completely before adding the next round of cookies if you’re using the same one for all the batches.
- For an extra gooey filling, serve these cookies while they’re still warm. They’re still delicious at room temperature but the filling will be more set. Serve plain or with a sprinkling of sea salt flakes on top!
how to serve Nutella Chocolate Lava Cookies
Serve warm for the runniest center. Add a scoop of vanilla ice cream or a glass of cold milk. You can also dust with powdered sugar or sprinkle flaky sea salt on top.
how to store Nutella Chocolate Lava Cookies
- Room temperature: Store in an airtight container for up to 2 days. The filling will firm up.
- Refrigerator: Keep in an airtight container for up to 5 days. Warm briefly in the microwave before serving.
- Freezer: Freeze baked cookies in a single layer, then move to a bag. Freeze up to 2 months. Reheat from frozen in a warm oven or microwave until warm.
tips to make Nutella Chocolate Lava Cookies
- Chill Nutella balls until fully hard. This stops the filling from leaking.
- Let the baking sheet cool between batches so cookies keep their shape.
- If dough is sticky, chill it for 10 minutes before shaping.
- Do not overbake. Take cookies out when tops look set but still soft. They firm as they cool.
- Use room temperature eggs and butter for even mixing.
variation (if any)
- Add chopped hazelnuts to the dough for crunch.
- Use peanut butter or cookie butter instead of Nutella for a different filling.
- Fold in chocolate chips for extra chocolate.
- Make mini cookies with smaller Nutella balls and shorter bake time.
FAQs
Q: Can I make these dairy-free?
A: Use dairy-free butter and a dairy-free chocolate spread. Check the spread texture and freeze the balls well.
Q: Do I have to freeze the Nutella?
A: Yes. Freezing the Nutella helps it stay inside the cookie while baking.
Q: Can I freeze the raw cookie dough with Nutella inside?
A: Yes. Freeze shaped cookies on a tray until solid, then bag them. Bake from frozen, add a few extra minutes to the bake time.
Q: Why did my Nutella leak out?
A: The Nutella likely was not frozen hard enough or the dough was too thin over the filling. Freeze longer and wrap dough fully around the ball.
Q: Can I use a cookie scoop for the dough?
A: Yes. A 1/4 cup scoop gives large cookies. Use a smaller scoop for smaller cookies and adjust bake time.
Conclusion
For another version and tips, check out this Gooey Nutella Chocolate Lava Cookies guide: https://eatsdelightful.com/nutella-chocolate-lava-cookies/. If you want a similar recipe with step photos, see Nutella Lava Cookies – GastroSenses: https://www.gastrosenses.com/blog/nutella-lava-cookies/. For a clear step-by-step and notes, read Chocolate Nutella Lava Cookies – Kirbie’s Cravings: https://kirbiecravings.com/chocolate-nutella-lava-cookies/.
Nutella Chocolate Lava Cookies
Ingredients
- 1 cup Nutella (300g) Scoop and freeze in tablespoon-sized portions.
- 2 1/4 cups all-purpose flour (295g) Spoon and level before measuring.
- 2 tablespoons cornstarch
- 1 cup unsweetened cocoa powder (80g)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (225g), room temperature For smoother mixing.
- 1 cup granulated sugar (200g)
- 1 cup light or dark brown sugar (200g), packed
- 2 large eggs, room temperature For even mixing.
- 2 teaspoons pure vanilla extract
- flaky sea salt (optional – for topping)
Method
- Line a medium baking sheet or chopping board with parchment paper.
- Scoop 15 tablespoon-sized portions of Nutella onto the parchment tray and freeze for about 1 hour until solid.
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, cocoa powder, baking soda, and salt.
- In a separate large bowl, combine the butter, granulated sugar, and brown sugar. Beat with an electric mixer until smooth and lightened in color (about 1-2 minutes).
- Add the eggs one at a time, mixing in the vanilla with the second egg. Mix until combined.
- Pour in the dry ingredients and mix until fully combined and streak-free.
- Scoop out 1/4 cup sized portions of cookie dough, flatten into a 4-inch wide disk, and place a frozen Nutella scoop in the center.
- Wrap the dough around the Nutella to cover it completely, and roll into a smooth ball. Place 5-6 cookies on the baking sheet, leaving 3 inches of space between each.
- Bake in the oven for 10-12 minutes until the surface is no longer shiny but still soft.
- Let cookies cool on the tray for 5 minutes before transferring them to a wire rack to finish cooling.
