Do not wait any longer to try these. I promise, they are unlike any other cookie you have ever tried. I mean really, tell me when you last had a perfectly chewy, extra thick double chocolate chip cookie that burst with Nutella when you folded it in half? Never right? Right. And if you did, well my friend….
You are still missing out cause this one is better. Give this a try this weekend and you will see that you will always be stocked up on Nutella for times such as these. Check out what our friends over at Gastro Senses had to say about these:
“These Nutella lava cookies are my chocolate chip cookie dreams come true. As if chocolate chip cookies weren’t already tempting enough, they are now packed with melting Nutella lava flowing out when you break them apart.”
I mean, these are just every chocolate and Nutella lover’s dream cookie!
Ingredients
2 cups Gold Medal all-purpose flour
3 tsp cornstarch
1 tsp baking soda
1 tsp sea salt, plus more for sprinkling
½ cup Domino granulated sugar
¼ cup Domino brown sugar
2 eggs, at room temperature
1 cup Land O’ Lakes butter, at room temperature
2 tsp vanilla
¾ cup unsweetened Hershey’s cocoa powder
24 tablespoons Nutella, chilled
1 cup semisweet Hershey’s chocolate chips, plus more for topping
Instructions
Scoop out 24 tablespoons of Nutella onto a sheet of parchment paper or silicon mat. Then freeze them for 1 hour or until solid.
Whisk together flour, cornstarch, baking soda and salt in a medium bowl and set aside.
In a separate large bowl whip up the butter until soft and fluffy, about 2 minutes.
Add both sugars and whisk together for another few minutes.
Mix in the eggs and vanilla until incorporated and gradually add cocoa powder.
Add the flour mixture and chocolate chips to the bowl. Mix until everything is combined.
Scoop about ¼ cup of the dough mixture at a time and using your hands roll the ball. Place the ball onto a baking sheet covered with parchment paper or silicon mat and repeat to make 24 equal dough balls.
Using the back of a spatula make holes in the centre of the dough balls and place Nutella frozen scoops in the middle.
Cover Nutella scoops completely inside by pulling the dough and forming balls. Make sure to work fast as Nutella quickly melts with the heat of your hands. Then place them on a silicon mat or baking sheet covered with parchment paper.
Sprinkle the tops with few additional chocolate chips and sea salt.
Freeze the balls for at least 1 hour.
Preheat the oven to 350 F and space the balls 2 inches apart on a baking sheet or silicon mat.
Bake for 12 minutes. Cookies will flatten out and get crispy on the edges but the centre will still feel soft. Don’t worry they will continue to cook outside the oven while resting.
Let the cookies rest for 15 minutes before serving.
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Quick Tip: Make sure the cookies rest before serving or the Nutella will fall right out
Thanks again to Gastro Senses for this amazing recipe.
