Nutella Chocolate Lava Cookies Recipe – Soft, Gooey
Soft, gooey, and chocolatey, these Nutella Lava Cookies melt in your mouth Perfect for dessert or a sweet snack at home!
Ingredients
- 2¼ cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 tbsp cornstarch
- 2 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 Large Eggs
- 1 tsp vanilla extract
For the Filling & Topping
- 1 cup Nutella
- Optional Flaky sea salt
Instructions
- Prepare the dough: Mix flour, cocoa, cornstarch, baking soda, and salt. Cream butter with sugars until light and fluffy, add eggs & vanilla, fold in dry ingredients gently.
- Shape cookies: Preheat oven to 180°C (350°F). Flatten 1–2 tbsp dough, add 1 tsp Nutella, cover & seal. Repeat for all cookies.
- Bake: 10–12 mins until edges set but centers are soft. Let cool 5 mins on tray, then transfer to wire rack
- Serve warm for gooey Nutella center. Optional: sprinkle flaky sea salt.
Tips & Tricks
- Chill dough 15–20 mins to prevent spreading.
- Freeze Nutella portions for perfect molten center.
- Don’t overmix dough for soft, chewy cookies.
- Use room-temp butter & eggs for best texture.
Storage
- Airtight container at room temp 2 days
- Freeze unbaked: bake from frozen with 2–3 extra mins
Notes
- Chilling the Dough: Let the cookie dough rest in the fridge for 15–20 minutes. This prevents spreading and helps keep the Nutella center molten.
- Nutella Filling: Freeze small portions of Nutella before adding to the dough. This ensures the gooey center stays intact while baking.
- Baking Tip: Bake just until the edges are set; the center should still be soft. Even if it looks slightly undercooked, that’s what creates the molten magic.
- Mixing Tip: Fold in the dry ingredients gently — overmixing can make cookies dense instead of soft and chewy.
- Serving Suggestion: Serve warm for the ultimate gooey experience. Sprinkle a little flaky sea salt on top to enhance the chocolate flavor.
- Storage Tip: Store cooled cookies in an airtight container for up to 2 days. You can freeze unbaked cookies and bake directly from frozen, adding 2–3 extra minutes.