Chocolate Lava Nutella Cookies
If you’re looking for a cookie that combines the rich, velvety goodness of Nutella with a warm, gooey chocolate center, look no further than these Chocolate Lava Nutella Cookies. Each bite delivers an explosion of flavor, thanks to the melted chocolate hidden within. These cookies not only satisfy your sweet tooth but also make for a delightful dessert that will impress your friends and family. With simple ingredients and a straightforward process, you’ll be baking these indulgent treats again and again. Let’s dive into the magic of these cookies!
Why You’ll Keep Making It
One of the main reasons you’ll find yourself making Chocolate Lava Nutella Cookies repeatedly is their irresistible flavor profile. The combination of Nutella and dark chocolate creates a luxurious treat that is both comforting and decadent. Additionally, the gooey center offers a delightful surprise that keeps everyone coming back for more. These cookies are perfect for special occasions, holidays, or just a cozy night in. Plus, they’re incredibly easy to whip up, making them the perfect last-minute dessert!
What You’ll Gather
- 1 cup unsalted butter, softened (1 stick)
- heaping 1/3 cup Nutella, stirred well before adding
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- pinch of salt, optional and to taste
- 1 cup semi-sweet chocolate chips
- 12 1/4-ounce chunks dark chocolate, divided (one chunk per cookie)
Must-Have Equipment
- Mixing bowls: For combining the wet and dry ingredients.
- Whisk or electric mixer: To ensure a smooth batter.
- Baking sheet: To bake your cookies to perfection.
- Parchment paper: For easy cleanup and to prevent sticking.
- Cookie scoop or tablespoon: For portioning your cookie dough evenly.
Build Chocolate Lava Nutella Cookies Step by Step
Step 1: Prepare Your Ingredients
Before you start, gather all your ingredients and let the butter soften at room temperature. This will ensure a creamy texture when you mix it with the sugars.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Use a whisk or electric mixer to beat them together until the mixture is light and fluffy, about 2-3 minutes.
Step 3: Add Nutella and Egg
Stir in the heaping 1/3 cup of Nutella until well incorporated. Next, add in the large egg and vanilla extract, mixing until everything is combined and smooth.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, cornstarch, baking soda, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix!
Step 5: Fold in Chocolate Chips
Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 6: Chill the Dough
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This step is essential for achieving the perfect cookie texture.
Step 7: Preheat the Oven
While the dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 8: Scoop and Shape the Cookies
Once the dough is chilled, use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheet. Ensure there’s enough space between each cookie, as they will spread while baking.
Step 9: Add the Chocolate Chunk
Take a 1/4-ounce chunk of dark chocolate and press it gently into the center of each cookie dough ball. This will be the gooey center!
Step 10: Bake Your Cookies
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers still look soft. Keep an eye on them to avoid overbaking!
Step 11: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This will allow the centers to set slightly while maintaining that delicious lava effect. Enjoy warm!
What to Use Instead
- Nutella: You can substitute with any chocolate hazelnut spread if desired.
- Butter: Use coconut oil or a vegan butter substitute for a dairy-free version.
- Granulated sugar: Coconut sugar or a sugar substitute can work well for a healthier option.
- Egg: Replace with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan option.
Troubleshooting Tips
- Cookies spread too much: Ensure your dough is chilled properly before baking.
- Cookies are too dry: Avoid overmixing the dough and ensure you’re measuring your flour correctly.
- Gooey centers not melting: Ensure you’re using quality dark chocolate chunks that melt well.
- Uneven baking: Rotate your baking sheet halfway through baking for even results.
Make Ahead Like a Pro
If you want to prepare these Chocolate Lava Nutella Cookies in advance, you can do so easily. The cookie dough can be made ahead and stored in the refrigerator for up to 3 days. Alternatively, you can freeze the cookie dough balls for up to 3 months. When ready to bake, simply place the frozen dough balls on a baking sheet and add an extra couple of minutes to the baking time.
Quick Questions
Can I use milk chocolate instead of semi-sweet chocolate chips?
Absolutely! While semi-sweet chocolate chips provide a nice balance of sweetness, milk chocolate will give your cookies a sweeter flavor profile.
How do I store leftover cookies?
Store your Chocolate Lava Nutella Cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the fridge for up to a week.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures 1:1 for best results.
What if I don’t have cornstarch?
If you don’t have cornstarch on hand, you can omit it. The cookies may be slightly less chewy but will still taste fantastic!
Next Up in Your Queue
- Peanut Butter Swirl Brownies
- Salted Caramel Chocolate Chip Cookies
- Classic Chocolate Chip Cookies
- Nutella-Stuffed Pancakes
Make It Tonight
Now that you have the recipe and all the tips you need, it’s time to put on your apron and get baking! These Chocolate Lava Nutella Cookies are just a few simple steps away from being the star of your dessert table. With a delightful combination of textures and flavors, they are sure to become a favorite in your household. So gather your ingredients, follow the steps, and enjoy the deliciousness of these gooey, chocolate-filled cookies. Happy baking!
Chocolate Lava Nutella Cookies
Ingredients
Equipment
Method
- Before you start, gather all your ingredients and let the butter soften at room temperature.
- In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Beat until light and fluffy, about 2-3 minutes.
- Stir in the heaping 1/3 cup of Nutella until well incorporated. Add in the large egg and vanilla extract, mixing until combined and smooth.
- In another bowl, whisk together the all-purpose flour, cornstarch, baking soda, and a pinch of salt. Gradually add this to the wet ingredients, stirring until just combined.
- Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Once the dough is chilled, use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheet.
- Take a 1/4-ounce chunk of dark chocolate and press it gently into the center of each cookie dough ball.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers still look soft.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
- Chill the dough well to achieve the best texture.
- Use quality dark chocolate for a gooey center.
- Store cookies in an airtight container for up to 5 days.
