Molten Chocolate Hazelnut Cookies

Ingredients

• 8 oz Dark Chocolate Bar (70% cocoa, broken into pieces)
• 2 Tbsp Unsalted Butter (cut into small cubes)
• 1/4 tsp Sea Salt (fine sea salt, stirred into melted chocolate)
• 1 Large Egg (room temperature)
• 1/2 cup Granulated Sugar (white granulated)
• 1/4 cup All-Purpose Flour (sifted)
• 1 tsp Vanilla Extract (pure vanilla)
• 1/2 cup Chocolate Hazelnut Spread (e.g., Nutella, frozen in small portions for easier piping)
• 1/4 cup Hazelnuts (toasted and coarsely chopped)

Instructions

1. Melt Chocolate and Butter

   Set a heatproof bowl over a saucepan of simmering water (double boiler). Add the broken chocolate bar pieces and 2 Tbsp butter. Stir constantly until fully melted and smooth, being careful not to let any steam touch the chocolate.

   Time: PT5M

2. Add Salt and Cool Slightly

   Stir 1/4 tsp sea salt into the melted chocolate mixture. Remove the bowl from heat and let the chocolate cool for 2‑3 minutes so it’s warm but not hot.

   Time: PT3M

3. Whisk Egg and Sugar

   In a separate mixing bowl, whisk the egg with 1/2 cup granulated sugar until the mixture turns pale yellow, thickens, and the volume increases (about 2‑3 minutes). Add 1 tsp vanilla extract and whisk briefly.

   Time: PT5M

4. Combine Chocolate with Egg Mixture

   Pour the warm melted chocolate into the egg‑sugar mixture. Gently fold with a spatula until just combined; the batter will look thick and glossy.

   Time: PT3M

5. Incorporate Flour

   Sift 1/4 cup flour over the batter. Fold gently just until no dry streaks remain. The dough will be soft, almost batter‑like.

   Time: PT3M

6. Portion and Chill Dough

   Using a 1‑Tbsp cookie scoop (or a tablespoon), drop dough onto a parchment‑lined baking sheet, spacing 2 inches apart. Chill the sheet of dough in the refrigerator for about 1 hour.

   Time: PT5M

7. Prepare Hazelnut Spread

   While the dough chills, scoop the chocolate‑hazelnut spread into a small resealable bag, cut a tiny corner to make a piping tip, and place the bag in the freezer for 10‑15 minutes until firm but still pliable.

   Time: PT15M

8. Add Hazelnut Spread to Each Cookie

   Remove the chilled dough balls from the fridge. Pipe or spoon about 1 tsp of the semi‑frozen hazelnut spread onto the center of each ball, spreading outward toward the edges while leaving a thin border of dough untouched.

   Time: PT5M

9. Top with Toasted Hazelnuts

   Sprinkle a pinch of toasted, chopped hazelnuts over each cookie, pressing lightly so they adhere to the spread.

   Time: PT2M

10. Bake

    Preheat the oven to 350°F (175°C). Bake the cookies for 12‑15 minutes, until the edges are crisp and crackly while the centers remain soft and fudgy.

    Time: PT12M

    Temperature: 350°F

11. Cool and Serve

    Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm for a lava‑like interior or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

18 g

Fat

8 g

Fiber

1 g