Nutella Lava Chocolate Cookies

Nutella Lava Chocolate Cookies might be just the hor d'oeuvre you are searching for. One serving contains 348 calories, 4g of protein, and 19g of fat. This recipe serves 22. For 53 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 137 people have tried and liked this recipe. Head to the store and pick up baking powder, butter, eggs, and a few other things to make it today. It is brought to you by Kirbie Cravings. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a not so awesome spoonacular score of 26%. Chocolate Lava Nutella Cookies, Gluten Free Nutella Chocolate Lava Cakes, and Nutella Chocolate Lava Cake with Muddled Champagne Raspberries are very similar to this recipe.

Servings: 22

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350F.Grease 2 muffin tins.Cream the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Mix in the eggs.Add in the cocoa powder and mix on low speed until blended.Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Stir inhalf the chocolate chips. If desired, you can refrigerate the dough for an hour to make it easier to work with, but since you are using muffin tins, you can also do it directly without the refrigeration.Make dough balls about 1 inch in diameter and flatten into the bottom of muffin pan molds. Add a generous 1 tbsp of Nutella to the center of each cookie. If desired, push a chocolate square into the Nutella. Take about half the amount of dough used for the bottom (so a dough ball about 1/2 inch in diameter), and smash between hands so it become thin and flat and large enough to lay over and cover the Nutella. Place the dough on top, and make sure to push on the sides to seal. Make sure this dough layer is only about half the size of the bottom, otherwise your cookie will be too thick. If your hands get too sticky at any point in this process, wash your hands before continuing, as it will be easier to handle the dough with freshly washed hands.Add a few chocolate chips on top of each one.Bake about 11-13 minutes. Use a fork or spatula to help you remove cookies from tins.

 

Step by step:

1. Preheat the oven to 350F.Grease 2 muffin tins.Cream the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes.

2. Mix in the eggs.

3. Add in the cocoa powder and mix on low speed until blended.

4. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Stir inhalf the chocolate chips. If desired, you can refrigerate the dough for an hour to make it easier to work with, but since you are using muffin tins, you can also do it directly without the refrigeration.Make dough balls about 1 inch in diameter and flatten into the bottom of muffin pan molds.

5. Add a generous 1 tbsp of Nutella to the center of each cookie. If desired, push a chocolate square into the Nutella. Take about half the amount of dough used for the bottom (so a dough ball about 1/2 inch in diameter), and smash between hands so it become thin and flat and large enough to lay over and cover the Nutella.

6. Place the dough on top, and make sure to push on the sides to seal. Make sure this dough layer is only about half the size of the bottom, otherwise your cookie will be too thick. If your hands get too sticky at any point in this process, wash your hands before continuing, as it will be easier to handle the dough with freshly washed hands.

7. Add a few chocolate chips on top of each one.

8. Bake about 11-13 minutes. Use a fork or spatula to help you remove cookies from tins.

Nutrition Information:

covered percent of daily need