Ingredients
Equipment
Method
- Preheat your oven to 180° (350℉)
- Freeze Nutella: Scoop 1 tsp of Nutella into small "blobs" on a tray lined with parchment paper (I did 4). Freeze until solid, while you make the cookie dough.
- Cream Base: In a mixing bowl, whisk the cold cubed butter until slightly fluffy. Add both sugars and whisk until the mixture is light and fluffy.
- Mix Liquids: Add the egg yolk and vanilla. Whisk until fully incorporated.
- Fold Dry. Gently stir in the flour, baking powder, baking soda, and salt. Mix just until there are a few streaks of flour. Add the chocolate chips and mix just until the flour disappears—do not overmix.
- Stuff Center: Portion your dough (based on how much cookies you want to make-I made 4). Press a frozen Nutella piece into the center of the dough ball, seal it tightly, and roll it into a smooth ball.
- Chill Dough: Place your stuffed dough balls on a tray and freeze for at least 30 minutes. This is the secret to that gooey, non-flat texture!
- Bake: Line your skillet or baking dish with parchment paper. Arrange the frozen dough balls inside and bake for 15–20 minutes until the edges are golden but the centers are still soft.
- Cool & Serve: Let it cool slightly so the Nutella "lava" doesn't burn you. Serve warm, straight from the pan, with a scoop of vanilla ice cream. Enjoy! ;)
Notes
Stellka’s Secret: Using just an egg yolk instead of a whole egg is the key to that perfectly gooey, fudgy center. It prevents the cookie from becoming 'cakey' and gives it that professional bakery texture we all love! ☁️🍪