Okay, I have to tell you this, enough is enough. Enough, eating Nutella out of the jar. There are far better uses for Nutella.
Did you know about this secret of what happens when Nutella and chocolate chip cookies meet? Honestly, magical stuff! The flavor goes beyond what a good chocolate chip cookie means. The ingredients unite in a way that puts all the other cookies I’ve had to shame. It’s the warmest, nuttiest, chocolatiest cookie you could imagine.
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.
We’re talking thick and fudgy cookies this time. A chocolate lover’s utopia. I wonder if I’ll ever find a dessert I love more than a big, soft, freshly baked, Nutella lava cookie.
We’ve been making salads and stuffed peppers and all kids of yummy and healthy soups for the last few days. I love food, and I love healthy food, and I love vegetables. But sometimes I just want to snuggle with my loved ones, and sleep in a little bit, and have these thick and soft Nutella lava cookies with a glass of milk.
2 cups all-purpose flour
3 tsp cornstarch
1 tsp baking soda
1 tsp sea salt, plus more for sprinkling
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs, at room temperature
1 cup butter, at room temperature
2 tsp vanilla
3/4 cup unsweetened cocoa powder
24 tablespoons Nutella, chilled
1 cup semisweet chocolate chips, plus more for topping
Start by scooping out 24 tablespoons of Nutella onto a sheet of parchment paper or a silicon mat. Then freeze them for 1 hour or until solid.
In the meantime, 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. Then 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 1/4 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 frozen Nutella 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 350F.
Remove the cookie balls from the freezer and space them 2 inches apart on a baking sheet or silicon mat.
Bake for 12 minutes or until the cookies flatten with a slight dome and edges start to harden. The center should remain soft though. Don’t worry it will continue to cook outside the oven while resting.
Let the cookies rest for 15 minutes before serving.