Description

These Chocolate Nutella Lava Cookies are a decadent treat with a rich, fudgy center of melted Nutella hidden inside a soft cocoa cookie. Perfectly crisp on the outside and gooey inside, these cookies combine premium cocoa powder, semisweet chocolate chips, and fresh Nutella for an irresistible lava center. Chilled before baking to control spread, and baked at a high heat for a slightly underdone, molten center, these cookies are a chocolate lover’s dream dessert.

Ingredients

Scale

Cookie Dough

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 (premium brand, non-Dutch processed)
1 cup cake flour
1½ cups all-purpose flour
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon salt
1 1/3 cups semisweet chocolate chips, divided

Filling

3/4 cup Nutella (preferably from a fresh jar for easier scooping)

Instructions

Cream Butter and Sugar: In a stand mixer bowl, beat the cold butter and granulated sugar on high speed until the mixture is light and fluffy, about 3 to 4 minutes. Add eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to incorporate all ingredients.
Add Dry Ingredients and Chocolate Chips: On the lowest speed, stir in cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt just until a smooth, uniform dough forms. Avoid overmixing by limiting mixing to under 30 seconds. Fold in 1 cup of the chocolate chips and reserve the rest.
Chill Dough: Refrigerate the cookie dough for 30 to 60 minutes so it becomes cold but still pliable, reducing stickiness and preventing excessive spreading during baking.
Preheat Oven: Set the oven to 410°F (210°C) and prepare two baking sheets lined with silicone mats.
Shape and Fill Cookies: Weigh out 4.5 oz portions of dough or divide into 8 equal sections. Flatten each dough portion into a disc. Using a 1.5 tbsp cookie scoop, place Nutella in the center of each disc, then carefully wrap the dough around it, ensuring the Nutella is fully enclosed without cracks. Shape into balls and place 4 balls per baking sheet, spaced 2 inches apart. Press 5 to 6 chocolate chips onto each cookie surface.
Bake Cookies: Bake the first baking sheet in the middle rack of the oven for about 11 minutes until the surface is dry and almost set but slightly darker in the middle. Keep the second baking sheet chilled in the fridge. Once the first batch is done, remove and place the second sheet in the oven to bake for the same time.
Cool and Set: After baking, cool cookies directly on the baking sheet for at least 20 minutes to allow them to set properly before removing to avoid breaking the lava center.

Notes

Use premium, non-Dutch processed cocoa powder for the best chocolate flavor.
Weighing the dough portions ensures even baking and consistent lava centers.
Chilling the dough prevents cookies from spreading too much and keeps the Nutella filling intact.
Allow cookies to cool fully on the baking sheet before transferring for best chewy texture and molten filling.
Fresh Nutella jars provide a moister filling that is easier to scoop and encloses well.
These cookies freeze well; reheat briefly before serving to enjoy the molten center.

Prep Time: 20 minutes
Cook Time: 22 minutes (two batches, 11 minutes each)
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate Nutella lava cookies, molten Nutella cookies, chocolate lava cookies, fudgy cookies, Nutella filled cookies, baked cookies with chocolate center