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Nutella Lava Cookies: A Chocolate Hazelnut Dream

I remember the first time I tasted Nutella. I was a wide-eyed kid in Italy, and the rich, nutty sweetness spread on a warm piece of bread was pure magic. Years later, that memory is still vivid, and the flavor instantly transports me back to sun-drenched mornings and cobblestone streets. These Nutella Lava Cookies capture that same sense of wonder, offering a warm, gooey, chocolatey embrace in every bite. These cookies will surely become a favorite!

Recipe Overview

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yields: 8 large cookies
Serves: 8
Dietary Type: Not specified

Ingredients

2 ounces chopped hazelnuts, plus about 1 tablespoon
3 tablespoons unsalted butter, divided use
1 cup semi-sweet chocolate chips (Guittard)
1 large egg
1/3 cup granulated sugar
1/2 teaspoon salt (a little less than 2 ml)
1 teaspoon vanilla extract
1/2 cup lightly spooned and leveled flour
1/4 teaspoon baking powder
8 teaspoons Nutella

Equipment Needed

Large skillet
Foil
Small saucepan
Medium bowl
Electric hand-held mixer
Plastic wrap
Cookie sheet
Parchment paper

Instructions

Begin by toasting the hazelnuts. Melt about 1 tablespoon of unsalted butter in a large skillet set over medium heat. Add the 2 ounces of chopped hazelnuts and sauté, stirring often, for 4-5 minutes, or until they become aromatic and lightly golden. This step is crucial for enhancing the nutty flavor. Remove the toasted hazelnuts from the skillet and spread them on a piece of foil to cool and crisp up.
Next, prepare the chocolate mixture. Melt 3 tablespoons of butter in a small saucepan set over medium heat. Reduce the heat to low and add the chocolate chips. Stir continuously until the chocolate is completely melted and smooth. Remove the saucepan from the heat and allow the chocolate mixture to cool slightly.
In a medium bowl, combine the wet ingredients. Using an electric hand-held mixer on high speed, beat the egg, sugar, salt, and vanilla extract together for about 2 minutes, until the mixture is light and slightly fluffy.
Gradually beat in the melted chocolate mixture until everything is well combined.
In a separate bowl, whisk together the flour and baking powder. This ensures that the baking powder is evenly distributed throughout the flour, which will help the cookies rise properly.
Gently stir the flour mixture into the chocolate mixture, along with the toasted hazelnuts. Be careful not to overmix the dough. Overmixing can develop the gluten in the flour, resulting in tough cookies.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least an hour, or even longer. This chilling process is essential as it allows the butter to firm up, preventing the cookies from spreading too thin during baking.
Preheat your oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
Once the dough is chilled, work with it one at a time. Scoop up generous heaping tablespoons of dough and shape them into mounds, a little larger than a golf ball. With your thumb or a small spoon, press a hole into the center of each mound.
Fill each hole with a teaspoon of Nutella that has been chilled to help it retain its shape during baking. Seal the Nutella inside by covering it with a small amount of the remaining dough, ensuring that the Nutella is completely enclosed.
Place the dough balls about 3 inches apart on the prepared baking sheet.
Bake the cookies one sheet at a time for exactly 12 minutes. It’s crucial to adhere to the baking time, as overbaking can result in dry cookies and less lava.
Remove the cookies from the oven and let them cool on the baking sheet for 3 to 5 minutes before transferring them to a wire rack to cool completely, although serving them warm is highly recommended for maximum lava effect.

Expert Tips & Tricks

Chilling the dough is non-negotiable. It prevents excessive spreading and helps create that gooey center. If you’re short on time, even 30 minutes in the freezer will make a difference.
Don’t overbake! 12 minutes is the sweet spot for that lava effect. Ovens vary, so keep a close eye on them, especially the first batch. The edges should be set, but the center should still look slightly soft.
For an extra touch of decadence, sprinkle a pinch of sea salt on top of the cookies immediately after they come out of the oven. The salt enhances the sweetness and creates a delightful flavor contrast.
If your Nutella is too soft to scoop easily, pop it in the freezer for about 15-20 minutes before filling the cookies. This will make it much easier to handle.
Consider using dark chocolate chips for a richer, more intense chocolate flavor.

Serving & Storage Suggestions

Serve these Nutella Lava Cookies warm for the ultimate gooey experience. A scoop of vanilla ice cream alongside is a classic pairing that perfectly complements the rich chocolate and hazelnut flavors.

Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. To reheat, simply warm them in the microwave for a few seconds or in a preheated oven at 350°F (175°C) for a few minutes until they’re heated through.

Nutritional Information

Please note that these values are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	288 kcal	N/A
Total Fat	17.4 g	26%
Saturated Fat	8.7 g	43%
Cholesterol	34.7 mg	11%
Sodium	171.3 mg	7%
Total Carbohydrate	32.9 g	10%
Dietary Fiber	2.5 g	9%
Sugars	23.5 g	94%
Protein	3.9 g	7%

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. Ensure the blend contains xanthan gum or add 1/2 teaspoon of xanthan gum to the mixture for better texture.
Different Nut Butters: While Nutella is the star, you can experiment with other nut butters like almond butter or peanut butter for a different flavor profile.
Spice It Up: Add a pinch of cinnamon or a dash of chili powder to the dough for a warm and spicy twist.
White Chocolate Lava: Use white chocolate chips in the dough and fill the cookies with a white chocolate hazelnut spread.
Seasonal Adaptations: During the fall, add a teaspoon of pumpkin pie spice to the dough for a cozy autumn flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be made up to 2 days in advance and stored in the refrigerator. Just be sure to wrap it tightly in plastic wrap.

Q: What if my cookies spread too thin?
A: This usually happens if the dough isn’t chilled enough. Make sure to chill the dough for at least an hour, or longer if possible.

Q: Can I use a different type of chocolate?
A: Yes, you can substitute the semi-sweet chocolate chips with dark chocolate chips or milk chocolate chips, depending on your preference.

Q: How do I know when the cookies are done?
A: The edges of the cookies should be set and slightly golden brown, but the centers should still look soft. They will continue to set as they cool.

Q: Can I freeze the baked cookies?
A: Yes, you can freeze the baked cookies in an airtight container for up to 2 months. Thaw them at room temperature before reheating.

Final Thoughts

These Nutella Lava Cookies are more than just a dessert; they’re an experience. The combination of rich chocolate, toasty hazelnuts, and gooey Nutella creates a symphony of flavors and textures that’s simply irresistible. Whether you’re baking them for a special occasion or just craving a sweet treat, these cookies are guaranteed to bring a smile to your face. So, gather your ingredients, preheat your oven, and prepare to indulge in a little bit of chocolate hazelnut heaven. Don’t forget to share your baking adventures and any creative twists you add – happy baking!