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Nutella Chocolate Lava Cookies — The Ultimate Gooey Chocolate Experience

Nutella Chocolate Lava Cookies — The Ultimate Gooey Chocolate Experience
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Chocolate lava cake meets Nutella-stuffed cookies! These Nutella Chocolate Lava Cookies are pure decadence — featuring a chewy, fudgy chocolate cookie (think brownie texture!) wrapped around a melty, gooey Nutella center. Each big bakery-style cookie is rich, indulgent, and guaranteed to satisfy every chocolate lover.

Ingredients

Scale

  • 1 cup (300g) Nutella

  • 2 ¼ cups (295g) all-purpose flour, spooned & leveled

  • 2 tablespoons cornstarch

  • 1 cup (80g) unsweetened cocoa powder

  • 2 teaspoons baking soda

  • ½ teaspoon salt

  • 1 cup (225g) unsalted butter, room temperature

  • 1 cup (200g) granulated sugar

  • 1 cup (200g) packed light or dark brown sugar

  • 2 large eggs, room temperature

  • 2 teaspoons pure vanilla extract

  • Flaky sea salt — optional, for topping

Instructions

Step 1: Freeze the Nutella

  1. Line a small baking sheet with parchment.

  2. Scoop 15 tablespoon-sized portions of Nutella onto the tray.

  3. Freeze for 1 hour or until firm. (Keep frozen until needed!)

Step 2: Make the Cookie Dough

  1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment.

  2. Whisk together flour, cornstarch, cocoa, baking soda, and salt. Set aside.

  3. In a separate bowl, beat butter + both sugars with an electric mixer on medium for 1–2 minutes until fluffy.

  4. Add eggs one at a time, beating well. Add vanilla with the second egg.

  5. Mix in the dry ingredients until fully combined (no streaks).

Step 3: Assemble the Cookies

  1. Scoop ¼ cup of cookie dough and flatten into a 4-inch (10 cm) circle.

  2. Place 1 frozen Nutella scoop in the center.

  3. Wrap dough fully around the Nutella, pinching edges closed.

  4. Place on baking sheet seam-side down, leaving space between cookies.

  5. Repeat with remaining dough and Nutella.

Step 4: Bake

  1. Bake for 10–12 minutes — the cookies should look set on the edges but soft in the center.

  2. Cool on the baking sheet for 10 minutes to finish setting.

  3. Sprinkle with flaky sea salt (optional but recommended!).

Notes

  • Frozen Nutella is key — don’t skip this step or it will disappear inside the dough!

  • Avoid overbaking — they firm up as they cool.

  • For extra fudgy cookies, slightly underbake by 1 minute.

  • Store leftovers in an airtight container:

    • Room temp: 2–3 days

    • Fridge: up to 1 week

  • To re-melt the lava, microwave 10–15 seconds before eating!

Find it online: https://chocotune.com/nutella-chocolate-lava-cookies-the-ultimate-gooey-chocolate-experience/