I love Nutella. 

I love chocolate.

I love cookies.


I love Nutella lava cookies.



Nutella Lava Cookies

4 oz chopped hazelnuts plus about 2 tablespoons unsalted
butter and about 1/4 teaspoon vanilla

6 tablespoons unsalted butter, divided use
2 cup semi-sweet chocolate chips (Guittard are my favorite- worth the price increase)

2 large eggs
2/3 cup sugar
1 teaspoon salt
2 teaspoons bourbon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
Jar of Nutella, chilled.

In a large skillet, melt 2 tablespoons of butter with 1/4 teaspoon vanilla. If you add the vanilla in AFTER you start melting the butter, the butter will burn hotter where you pour the vanilla in. After the butter begins to bubble, pour in hazelnuts and toast until they become aromatic, about 3-4 minutes. Remove pan from heat and pour hazelnuts onto a piece of foil to cool and crisp.

Melt 6 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. When thoroughly mixed, 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 (if chilling overnight, you will probably have to let the dough thaw a bit).

Preheat oven to 375. 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 (I used an ice cream scoop). Press a
hole into the mound and stuff it with a teaspoon of chilled Nutella.
Seal the hole with some more dough.

Place dough balls about 3 inches apart on lined baking sheet. Bake
cookies one sheet at a time for 12-15 minutes. Cool 3 to 5 minutes and try not to eat them all yourself.