Nutella Lava Cookies

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Nutella Lava Cookies

 

2 ounces chopped hazelnuts, plus about 1 tablespoon unsalted butter

3 tablespoons unsalted butter, divided use

1 cup semi-sweet chocolate chips (Guittard)

1 large egg

1/3 cup granulated sugar

1/2 teaspoon a little less than 2 ml salt

1 teaspoon vanilla extract

1/2 cup lightly spooned and leveled flour

1/4 teaspoon baking powder

8 teaspoons nutella

 

Melt butter in a large skillet set over medium heat. Add chopped hazelnuts and

sauté, stirring often, for 4-5 minutes or until aromatic. Remove nuts from

skillet and lay on a piece of foil to cool and crisp.

Melt 3 tablespoons of butter in a small saucepan set over medium heat. Reduce

heat to low and stir in chocolate chips. Stir until melted; remove from heat and

let cool slightly.

Beat the egg, sugar, salt and vanilla in a medium bowl for about 2 minutes using

high speed of an electric hand-held mixer. Beat in the melted chocolate mixture.

Thoroughly stir together the flour and baking powder, then stir flour mixture

into chocolate mixture and nuts. Cover bowl with plastic wrap and chill for an

hour or more.

Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper. Working

one at a time, scoop up generous heaping tablespoons of dough and shape into a

mounds a little larger than a golf ball. Press a hole into the mound and stuff

it with a teaspoon of chilled Nutella. Seal the whole with some more dough.

Place dough balls about 3 inches apart on lined baking sheet. Bake cookies one

sheet at a time for exactly 12 minutes. Cool 3 to 5 minutes.

SERVES 8