Ingredients:

  • 12 heaping teaspoons Nutella (approx. 200g)
  • 1 pinch sea salt
  • 0.5 cup unsalted butter (115g), softened
  • 0.75 cup light brown sugar (150g), packed
  • 0.25 cup granulated sugar (50g)
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
  • 1.5 cups all-purpose flour (190g)
  • 0.5 cup unsweetened cocoa powder (45g), preferably Dutch-processed
  • 1 teaspoon cornstarch
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon kosher salt

Instructions:

  1. Line a small plate with parchment paper. Scoop 12 individual heaping teaspoons of Nutella onto the plate. Sprinkle each with a tiny pinch of sea salt and freeze for 15–20 minutes until firm enough to handle.
  2. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  3. In a large bowl, use a hand mixer or stand mixer to cream the softened butter, light brown sugar, and granulated sugar on medium-high for 3 minutes until pale and fluffy.
  4. Add the egg and vanilla extract to the butter mixture, beating until just combined.
  5. Sift together the flour, cocoa powder, cornstarch, baking soda, and kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a thick dough forms.
  6. Divide the dough into 12 equal portions. Flatten a portion of dough in your palm, place one frozen Nutella dollop in the center, and wrap the dough around it, sealing tightly to prevent leaks.
  7. Place the dough balls on the prepared baking sheet and bake for 10 minutes. The edges should be set but the centers should still look slightly soft.
  8. Allow the cookies to cool on the pan for 5-10 minutes to set before serving warm for the best molten effect.