Nutella Chocolate Lava Cookies – Gooey Center, Rich Chocolate Flavor, Homemade Dessert Treat Recipe
Introduction
These Nutella Chocolate Lava Cookies offer a rich chocolate flavor with a gooey, irresistible Nutella center. Perfect as a homemade dessert treat, they combine soft, chocolatey cookies with a luscious surprise inside. Baking them is a comforting and rewarding experience for any home cook.
Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (190g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (135g) semisweet chocolate chips
- About 3/4 cup Nutella (chilled and firm)
Instructions
- Step 1: Scoop small mounds of Nutella onto a baking sheet lined with parchment paper. Freeze until firm to make stuffing easier.
- Step 2: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Step 3: Beat in the egg and vanilla extract until the mixture is smooth.
- Step 4: In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt.
- Step 5: Gradually add the dry ingredients to the wet mixture and fold in the chocolate chips, forming a rich, slightly sticky dough.
- Step 6: Scoop portions of dough and flatten each slightly in your hand. Place a frozen Nutella mound in the center, then wrap the dough around it and seal the edges well.
- Step 7: Bake at 350°F (175°C) for 10–12 minutes, until edges are set but centers remain soft.
- Step 8: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy while warm to experience the gooey Nutella center.
Tips & Variations
- Chilling the Nutella ahead of time is essential to prevent it from melting out during baking.
- You can substitute semisweet chocolate chips with dark or milk chocolate chips based on your preference.
- For an extra fudgy texture, try adding a tablespoon of melted chocolate into the dough.
- If you prefer, roll the dough balls in coarse sugar before baking for added crunch and sweetness.
Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, or freeze for up to 3 months. Reheat gently in the microwave for 10-15 seconds to enjoy the gooey center again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought Nutella directly without chilling?
It’s best to chill the Nutella scoops before baking to ensure they hold their shape inside the dough and don’t melt out too early.
What if my cookie centers don’t look soft after baking?
Oven temperatures can vary, so bake for the lower end of the time range and check frequently. The centers should look slightly soft but not raw to keep the lava effect.
PrintNutella Chocolate Lava Cookies – Gooey Center, Rich Chocolate Flavor, Homemade Dessert Treat Recipe
These Nutella Chocolate Lava Cookies feature a gooey, molten center of rich Nutella encased in a soft, chocolatey cookie. Perfect for homemade dessert lovers, these cookies blend a tender cocoa dough with pockets of melted Nutella to create an indulgent treat that oozes with every bite.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: About 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (190g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (135g) semisweet chocolate chips
Filling
- About 3/4 cup Nutella (chilled and firm)
Instructions
- Prepare Nutella Centers: Scoop small mounds of Nutella onto a baking sheet lined with parchment paper. Freeze them until firm to prevent oozing when baked.
- Cream Butter and Sugars: In a large bowl, cream together softened butter, granulated sugar, and light brown sugar until the mixture becomes light, fluffy, and aromatic with a sweet, caramel-like scent.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and salt to ensure even distribution of leavening agents and cocoa.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, stirring gently until a rich, slightly sticky chocolate dough forms.
- Fold in Chocolate Chips: Incorporate the semisweet chocolate chips evenly into the dough for extra bursts of chocolate.
- Shape Cookies with Nutella Center: Scoop portions of the dough and flatten each slightly. Place a frozen Nutella mound in the center, then carefully wrap the dough around it, sealing the edges completely to encase the filling.
- Bake: Arrange the prepared cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 10–12 minutes until the edges are set but centers remain soft.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool slightly. Break one open to enjoy the warm, molten Nutella lava center.
Notes
- Freezing the Nutella prior to wrapping ensures the filling stays inside the dough and doesn’t leak during baking.
- Don’t overbake; cookies should look slightly undercooked in the center for that perfect gooey texture.
- You can substitute semisweet chocolate chips with dark or milk chocolate chips according to your taste preference.
- Use room temperature butter for easier creaming and better cookie texture.
- Chilling the dough briefly before shaping can also help reduce spreading during baking.
Keywords: Nutella cookies, chocolate lava cookies, gooey center cookies, homemade chocolate dessert, chocolate chip cookies
