Recipes · Uncategorized

Nutella Lava Cookies

  • 1 cup Unsalted Butter, cold cut into cubes
  • 1 cup Light Brown Sugar, packed
  • 1/2 cup Granulated Sugar
  • 2 Large Eggs
  • 1/2 cup Dark Unsweetened Cocoa Powder
  • 1 cup Cake Flour
  • 1 1/2 cup All-Purpose Flour
  • 1 teaspoon Cornstarch
  • 3/4 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 1/3 cups Semi-Sweet Chocolate Chips
  • 3/4 cup Nutella


  1. In bowl of mixer, cream together butter and sugars on high speed until light and fluffy 3-4 minutes; add eggs one at a time, mixing well after each addition; scrap sides of bowl between each addition
  2. Add in cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt; put mixer on lowest speed to stir dough until just combined; don’t overmix, only 30 seconds or less of mixing; stir in 1 cup of chocolate chips, save remaining 1/3 cups
  3. Place dough in fridge for 30-60 minutes to chill; dough should be cold but not hard; it’ll be less sticky and won’t spread as bad
  4. Preheat oven to 410F
  5. Line two baking sheets with parchment paper or baking mats; scoop out 4.5 ounces of dough and flatten into a disc
  6. Use a 1.5 tablespoon cookie scoop add 1.5 tablespoons of Nutella to the center of disc; wrap dough around Nutella and form ball; make sure Nutella is completely covered and no cracks in dough; repeat with remaining dough and Nutella
  7. Place four dough balls on each baking sheet and space out 2 inches; press 5-6 chocolate chips on to the surface of each ball
  8. Put baking sheet on middle rack of oven, place remaining dough in fridge; bake cookies for 11 minutes until cookie looks almost set, may be slightly darker in middle
  9. Remove from oven, let cookies cool directly on cookie sheet to set; don’t remove before they are set or the cookies will break easier; let cookies cool at least 20 minutes

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