Dessert

Chocolate Nutella Lava Cookies Recipe

Bylilan Sage December 8, 2025December 8, 2025

Introduction

These Chocolate Nutella Lava Cookies are a decadent treat with a molten Nutella center that oozes out with every bite. Rich cocoa dough encases a gooey surprise, making them perfect for chocolate lovers looking for a special homemade dessert.

The image shows a stack of four thick, dark chocolate cookies, each split in half to reveal a rich, melted milk chocolate filling oozing out from the center. The cookies have a rough texture with visible chocolate chips scattered on the surface and within the crumb. The melted chocolate filling is glossy and smooth, stretching slightly between the layers, making the stack look gooey and indulgent. The cookies rest on a piece of parchment paper on a white marbled surface, with a blurred jar in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted cold butter (cut into small cubes)
1 1/2 cups granulated white sugar
2 large eggs
½ cup dark unsweetened cocoa powder (use a premium brand for richer flavor; do not use dutch processed)
1 cup cake flour
1½ cup all-purpose flour
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon salt
1 1/3 cups semisweet chocolate chips
3/4 cup Nutella (best if using a fresh, moist jar for easy scooping)

Instructions

Step 1: In a stand mixer bowl, cream together butter and sugars on high speed until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each and scraping the bowl sides with a spatula to incorporate all the batter.
Step 2: Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Stir on the lowest mixer speed until just combined, about 30 seconds, making sure the dough is smooth and uniform but not overmixed. Stir in 1 cup of chocolate chips and reserve the rest.
Step 3: Chill the dough in the fridge for 30-60 minutes, until cold but still workable. This makes the dough less sticky and prevents spreading in the oven.
Step 4: Preheat the oven to 410°F. Line two baking sheets with silicone mats.
Step 5: Using your hand, scoop 4.5 oz of dough (or divide into 8 equal portions) and flatten each into a disc. Place 1.5 tbsp Nutella in the center, then wrap the dough around it to form a sealed ball without cracks. Place 4 balls on each sheet, spacing 2 inches apart. Lightly press 5-6 reserved chocolate chips onto each ball’s surface.
Step 6: Bake one sheet in the middle of the oven for about 11 minutes until the surface is dry and almost set but slightly darker in the center. Keep the other sheet chilled until ready to bake. Cool cookies on the sheet for at least 20 minutes before removing to set properly.

Tips & Variations

Use a kitchen scale to weigh the dough portions for even baking and consistent cookie size.
Substitute Nutella with any chocolate-hazelnut spread or even peanut butter for a different twist.
For an extra fudgy center, add a small square of chocolate along with Nutella inside each cookie ball.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. Reheat gently in a microwave for 10-15 seconds to restore the gooey center before serving.

How to Serve

The image shows a close-up of a chocolate cookie broken in half, revealing a thick, shiny layer of melted chocolate oozing out from the center. The cookie has a rough, cracked surface with dark brown color and visible chocolate chips embedded throughout. The broken cookie sits on a metal cooling rack with other whole cookies blurred in the background. The overall setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of dark unsweetened cocoa powder?

You can use regular unsweetened cocoa powder, but the flavor may be milder. Dark cocoa powder provides a richer chocolate taste that complements the Nutella center.

What if my dough cracks when wrapping the Nutella?

Make sure your dough is cold but still pliable. If it cracks, warm it slightly in your hands to soften, then gently press the edges together to seal completely. Cracks can cause Nutella to leak during baking.