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Nutella Lava Chocolate Cookies

Soft, fudgy & super chocolate-y cookies stuffed with melty Nutella. Make these ahead of time to enjoy a decadent treat whenever a craving hits!

Ohh the decadence! Seriously you guys, I can’t wait for you to make these Nutella chocolate cookies. They are incredible :).

Super fudgy, soft, moist and chocolate-y with the most amazing surprise centre……….Molten Nutella!

I’m telling ya’ll it doesn’t get much better than this……..

This recipe couldn’t be easier. It has a couple of extra steps because you have to freeze the Nutella before filling the cookies and the actual cookie dough needs to be chilled before you bake them. Other than that, these cookies will be ready for devouring in no time.

You start by making a batch of my favourite double chocolate cookies. I made a few small changes to the recipe just to make sure that the cookies accommodate the Nutella filling but still stay soft and fudgy. A little bit less cocoa is used because I wanted the hazelnut Nutella flavour to shine through.

Make your frozen Nutella by scooping up some Nutella then freezing it. Once you have made the chocolate cookie dough, scoop up balls of dough and fill each with a frozen ball of Nutella. Then freeze (or chill for a couple of hours in the fridge) the stuffed cookie dough balls before baking.

You can totally make these cookies using any spread you like. Biscoff or peanut butter would be magical!

Important steps to note:

Since these cookies are best baked chilled, you can make a batch and then just bake a few at a time. They store extremely well and don’t need to be thawed.

Feel free to add any extras to the dough too. Chocolate chips or chunks, white chocolate chips, toffee bits or even nuts would be excellent.

They are so good warm out of the oven and the Nutella is all melty but even when cooled the whole cookie is like a super soft fudge ball! I love it!

I really hope you guys make these cookies soon, they’re totally worth it!

More favourite cookies

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Nutella Lava Chocolate Cookies

Recipe by Linda @thedutchbaker
Servings

12

Cookies
Prep time

2

hours 

30

minutes
Cooking time

8

minutes
Total time

2

hours 

38

minutes

Prep time includes 1 hour of freezing Nutella and 1 hour of chilling the dough after filling. For best results, chill the dough overnight in the fridge after stuffing.

Ingredients

  • 12 heaping dessert teaspoons Nutella

  • 1 cup (125gms) + 2 tablespoons all purpose flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/3 cup (30gms) cocoa powder

  • 1/2 cup (100gms) softened unsalted butter

  • 1/2 cup (100gms) soft brown sugar

  • 1/4 cup (50gms) sugar

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1 tablespoon milk

Directions

  • Using a dessert teaspoon, spoon out heaped spoonful’s of Nutella and place onto some baking paper. Place the baking paper into the freezer and freeze until completely solid, overnight if you can.
  • In a bowl, whisk together the flour, baking soda, baking powder and salt until well combined. Sift in the cocoa powder and whisk well. Set aside.
  • In a separate mixing bowl, whisk the butter for about a minute until creamy. Add in both sugars gradually while whisking. Once all the sugar has been added, set whisk on high and cream for 3 – 4 minutes until fluffy and pale in colour. Add in egg and vanilla. Whisk well to combine.
  • Stir in half of the dry mix, then the milk, then the remaining dry mix. I like to use a wooden spoon for this step. Take care not to over mix the dough. Scoop balls of cookie dough and using your thumb or forefinger, make an indent/hole in the middle of each one and place one frozen Nutella ball into each. Carefully close the dough well around the frozen Nutella making sure it is completely encapsulated. Freeze the stuffed cookie dough balls for about an hour or until frozen.
  • Preheat oven to 180C/375F and bake cookies for 8 – 11 minutes, making sure to take them out slightly under baked because they will continue cooking once out of the oven. Leave cookies on baking tray for about 10 minutes then cool on wire rack. Store cookies in an airtight container for up to 1 week.

Notes

  • Recipe by the dutch baker.
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