Chocolate Nutella Lava Cookies
Oversized rich chocolate cookies are stuffed with Nutella. When you break the cookies open, they release a completely molten, liquid lava Nutella center.
I am so happy with how these cookies came out. I can barely contain my excitement.
I’ve made Nutella stuffed cookies before, but the problem was always that some of the Nutella would cook while the cookies baked, so while they still had a gooey Nutella center, they didn’t have a lava center.
CHOCOLATE NUTELLA LAVA COOKIES
INGREDIENTS:
1 cup unsalted cold butter, cut into small cubes
1 cup packed light brown sugar
½ cup graulated white sugar
2 large eggs
½ cup dark unsweetened cocoa powder (use a premium brand for richer flavor; do not use dutch processed)
1 cup cake flour
1½ cup all-purpose flour
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon salt
1 1/3 cups semisweet chocolate chips
3/4 cup Nutella (it's best if you use a fresh new jar of Nutella as the spread will be very moist and easy to scoop)
DIRECTIONS:
I am so happy with how these cookies came out. I can barely contain my excitement.
I’ve made Nutella stuffed cookies before, but the problem was always that some of the Nutella would cook while the cookies baked, so while they still had a gooey Nutella center, they didn’t have a lava center.
CHOCOLATE NUTELLA LAVA COOKIES
INGREDIENTS:
1 cup unsalted cold butter, cut into small cubes
1 cup packed light brown sugar
½ cup graulated white sugar
2 large eggs
½ cup dark unsweetened cocoa powder (use a premium brand for richer flavor; do not use dutch processed)
1 cup cake flour
1½ cup all-purpose flour
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon salt
1 1/3 cups semisweet chocolate chips
3/4 cup Nutella (it's best if you use a fresh new jar of Nutella as the spread will be very moist and easy to scoop)
DIRECTIONS:
- In a mixing bowl of a stand mixer, cream together butter and sugars on high speed until light and fluffy (about 3-4 minutes). Add eggs one at a time, mixing well after each addition. Use your spatula to scrape the sides of your mixing bowl between each egg addition, to make sure all the batter is incorporated.
- Add in cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and set mixer on lowest speed setting to stir until dough is just combined. You want the dough to be smooth and uniform in color, but you don't want to overmix it, so this should only take a few revolutions and less than 30 seconds. Stir in 1 cup of chocolate chips (reserve the remaining 1/3 cup).
- Place the dough in the fridge for about 30-60 minutes to chill. You want the dough to be cold (but not to the point that it's hard) so it's less sticky to work with and won't spread too much in the oven.