Nutella Heart Cookies
🍪 The Nutella Lava Cookie Recipe
12
portions15
minutes12
minutes160
°CPrepare for a thermal shock! 🌋 Imagine a perfectly golden cookie hiding an incredibly gooey Nutella center. This recipe is much simpler than it looks: I’m going to share my secret for keeping the Nutella perfectly liquid even after baking. Guaranteed success!
Maintenir votre écran allumé
Ingrédients
200 g Butter
150 g White sugar
200 g Brown sugar
6 g Salt
10 g Baking powder
200 g Chocolate chips
400 g Flour
200 g Nutella
2 Eggs
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment, place the butter in pieces and the two sugars.
If you don’t have a robot, in a mixing bowl put the softened butter (30 seconds in the microwave) with the sugar and mix with a spatula. - Once the sugars and butter are well mixed, add the eggs and mix. Add the salt, flour, and baking powder (speed 2 in the food processor, still using the paddle attachment).
- Add the chocolate chips, mix (at speed 1 with the paddle attachment in the food processor).
- Form balls of approximately 90g each. Take two-thirds of the dough, shape it into a ball, and fill with a teaspoon of Nutella. Use the remaining dough to seal the cookie ball.
- Bake for 12 minutes at 160°C.
Astuces
- Take the butter out of the freezer 30 minutes beforehand to allow it to come to room temperature for easier mixing. You can put your cookie dough balls in the freezer for 15 minutes, then bake them for a perfect crispy-on-the-outside, chewy texture and to ensure the Nutella stays inside. You can flatten the cookies slightly before baking to make them larger.
How to achieve a gooey Nutella center in your cookies
Nutella hardens if it’s overcooked. The trick is to watch the baking time precisely : the cookie should come out of the oven still soft. This way, the Nutella will stay smooth. If they’ve cooled, microwave them for 10 seconds to instantly restore their gooey texture.
Don’t add the Nutella directly. Form small balls of Nutella that have been frozen beforehand (30 minutes in the freezer). Place a ball in the center of a pastry disc, cover with a second disc, and seal the edges. This is the only way to ensure the center doesn’t leak out.
Yes, but pay attention to the ingredients. Spreads without palm oil tend to be runnier when baked. If you switch brands, be sure to freeze your inserts for even longer so they hold their shape in the oven.
This happens if your cookie dough layer is too thin on top or underneath. The direct heat of the oven “cooks” the center. Make sure you have an even thickness of dough all around your chocolate insert to create a thermal insulation chamber.
