Nutella lovers, meet your new obsession: Nutella Chocolate Lava Cookies. These decadent treats combine everything you love about brownies and cookies in one ultra-chocolatey, gooey bite. A fudgy chocolate cookie dough hugs a frozen scoop of Nutella, baking into the ultimate lava-style cookie that oozes when warm. They’re rich, indulgent, and absolutely unforgettable.
Why You’ll Love This Recipe
- Gooey Lava Center: Hidden Nutella melts perfectly in the center for a molten surprise.
- Brownie-Like Texture: The cookie dough is dense, chewy, and fudgy—like your favorite brownie.
- Show-Stopping Dessert: These cookies look as good as they taste, making them great for parties or gifts.
- Make Ahead Friendly: Freeze Nutella centers in advance and bake when needed.
- Customizable Finish: Sprinkle with flaky sea salt for a gourmet twist or serve with vanilla ice cream.
Ingredients
- Nutella Center:
- 1 cup (300g) Nutella
- Cookie Dough:
- 2¼ cups (295g) all-purpose flour, spooned and leveled
- 2 tbsp cornstarch
- 1 cup (80g) unsweetened cocoa powder
- 2 tsp baking soda
- ½ tsp salt
- 1 cup (225g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 1 cup (200g) packed brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- Flaky sea salt (optional for topping)
Instructions
- Freeze the Nutella:
Line a baking sheet with parchment. Scoop 15 one-tablespoon portions of Nutella onto the sheet. Freeze until solid (about 1 hour). - Prep for Baking:
Preheat oven to 350°F (175°C). Line a large baking sheet with parchment. - Mix Dry Ingredients:
In a medium bowl, whisk together flour, cornstarch, cocoa powder, baking soda, and salt. - Cream Butter and Sugars:
In a large bowl, beat butter, granulated sugar, and brown sugar using a mixer for 1–2 minutes until light and fluffy. - Add Eggs and Vanilla:
Beat in eggs one at a time, adding vanilla with the second egg. - Combine with Dry Ingredients:
Mix dry ingredients into the wet until fully incorporated and streak-free. - Assemble Cookies:
Scoop out ¼ cup portions of dough and flatten into 4-inch disks. Place a frozen Nutella ball in the center and fold dough over to seal. Roll into a ball. - Bake:
Arrange 5–6 dough balls per tray, spaced 3 inches apart. Bake for 10–12 minutes or until set and no longer shiny. - Cool:
Let cookies cool 5 minutes on the tray, then transfer to a wire rack. - Serve:
Serve warm for maximum gooeyness or at room temp for a chewy, fudgy bite. Optional: sprinkle with flaky sea salt.
Tips / Storage / FAQs
Tips:
- Don’t skip freezing the Nutella—it ensures that gooey lava center!
- For cleaner shaping, chill the cookie dough if it gets too soft.
- Let cookies cool on the tray briefly to firm up before moving.
Storage:
Store cooled cookies in an airtight container at room temperature for up to 4 days. Reheat in the microwave for 10 seconds to revive the gooey center.
FAQs:
Can I use store-brand chocolate hazelnut spread?
Yes, though the texture and flavor may differ slightly from Nutella.
Can I freeze the baked cookies?
Yes. Freeze in a single layer, then transfer to a sealed container. Thaw at room temp or microwave briefly.
Can I make the dough ahead of time?
Absolutely. Dough can be refrigerated up to 2 days or frozen for 1 month (form into balls first).
Final Thoughts
Nutella Chocolate Lava Cookies are everything a chocolate lover dreams of—rich, gooey, chewy, and oh-so-satisfying. Perfect for holidays, celebrations, or anytime you want to impress with minimal effort. Serve warm for that dramatic lava flow or enjoy the chewy decadence straight from the jar (we won’t judge).
The Goods
Nutella Chocolate Lava Cookies
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Recipes
Nutella Center:
- 1 cup 300g Nutella
Cookie Dough:
- 2¼ cups 295g all-purpose flour, spooned and leveled
- 2 tbsp cornstarch
- 1 cup 80g unsweetened cocoa powder
- 2 tsp baking soda
- ½ tsp salt
- 1 cup 225g unsalted butter, room temperature
- 1 cup 200g granulated sugar
- 1 cup 200g packed brown sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- Flaky sea salt optional for topping
Instructions
Freeze the Nutella:
- Line a baking sheet with parchment. Scoop 15 one-tablespoon portions of Nutella onto the sheet. Freeze until solid (about 1 hour).
Prep for Baking:
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment.
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, cornstarch, cocoa powder, baking soda, and salt.
Cream Butter and Sugars:
- In a large bowl, beat butter, granulated sugar, and brown sugar using a mixer for 1–2 minutes until light and fluffy.
Add Eggs and Vanilla:
- Beat in eggs one at a time, adding vanilla with the second egg.
Combine with Dry Ingredients:
- Mix dry ingredients into the wet until fully incorporated and streak-free.
Assemble Cookies:
- Scoop out ¼ cup portions of dough and flatten into 4-inch disks. Place a frozen Nutella ball in the center and fold dough over to seal. Roll into a ball.
Bake:
- Arrange 5–6 dough balls per tray, spaced 3 inches apart. Bake for 10–12 minutes or until set and no longer shiny.
Cool:
- Let cookies cool 5 minutes on the tray, then transfer to a wire rack.
Serve:
- Serve warm for maximum gooeyness or at room temp for a chewy, fudgy bite. Optional: sprinkle with flaky sea salt.
Notes
Store cooled cookies in an airtight container at room temperature for up to 4 days. Reheat in the microwave for 10 seconds to revive the gooey center. FAQs: Can I use store-brand chocolate hazelnut spread?
Yes, though the texture and flavor may differ slightly from Nutella. Can I freeze the baked cookies?
Yes. Freeze in a single layer, then transfer to a sealed container. Thaw at room temp or microwave briefly. Can I make the dough ahead of time?
Absolutely. Dough can be refrigerated up to 2 days or frozen for 1 month (form into balls first).
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