Chocolate Nutella Lava Cookies
Cookies are
cookies stuffed with chocolate flowing like lava and if you want chocolate,
these are the cookies to make.
INGREDIENTS
- 2 large eggs
- ½ cup graulated white sugar
- 1 cup cake flour
- 1½ cup all-purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon cornstarch
- 1 cup unsalted cold butter cut into small cubes
- 1 cup packed light brown sugar
- ½ cup dark unsweetened cocoa powder use a premium brand for richer flavor; do not use dutch processed
- 1 1/3 cups semisweet chocolate chips
- ½ teaspoon salt
- 3/4 cup Nutella it's best if you use a fresh new jar of Nutella as the spread will be very moist and easy to scoop
INSTRUCTIONS
First, in a
mixing bowl of a stand mixer, cream the butter and sugars at high speed until
light and fluffy (about 3 to 4 minutes). Add the eggs one by one, mixing well
after each addition. Use your spatula to scrape the sides of your mixing bowl
between each addition of eggs, to make sure all of the dough is incorporated.
Then, add
the cocoa, cake flour, all-purpose flour, cornstarch, baking soda and salt and
set the blender on the lowest speed to stir until the dough is just combined.
You want the dough to be smooth and uniform in color, but you don't want to
over mix it, so it should only take a few turns and less than 30 seconds. Stir
in 1 cup of chocolate chips (reserve the remaining 1/3 cup).
Place the
dough in the refrigerator for about 30 to 60 minutes to cool. You want the
dough to be cold (but not to the point that it is hard) so it is less sticky to
work and will not spread too much in the oven.
Preheat the
oven to 410 ° F.
Line two
baking sheets with silicone baking mat. Using your hand, loosely spread 4.5
ounces of dough (weigh this or you can try dividing the dough evenly into 8
sections, but it's best to weigh it so the cookies all bake evenly ), then
flatten the dough into a disc. The dough will be sticky but should be workable.
Using a 1.5 tablespoon cookie spoon, add 1.5 tablespoons of
Nutella to the
center of your disc. Then carefully wrap your disc around the
Nutella, forming
a ball. Make sure the Nutella is completely covered and that there are no
cracks in your dough. Repeat with the rest of the dough and Nutella. You will
place four cookie balls on each baking sheet, spaced about 2 inches apart.
Lightly press 5-6 chocolate chips on the surface of each ball.
Place one
baking sheet in the middle of the oven and place the other in the refrigerator.
Bake the cookies for about 11 minutes, or until the surface is dry and the
cookies appear almost hardened, but may still be slightly darker in the middle.
Remove from the oven and remove the other baking sheets from the refrigerator
and bake the remaining cookies for about 11 minutes.
After removing the cookies
from the oven, they should cool directly on the cookie sheet and put. Do not
delete cookies before they are set, otherwise they will break. Let the cookies
cool for at least 20 minutes. Once the cookies have cooled and hardened, remove
them. Happy Cooking Time.
