These hazelnut chocolate lava cookies are thick and soft in texture, and bursting with a molten core of chocolate. It’s heaven in every bite!
* You can prepare your own hazelnut flour by pulsing hazelnuts in a food processor until finely ground. It’s ok to keep some texture a little bit.
** Use high quality baking dark chocolate and chop finely with a knife so that you have small pieces of chocolate instead of chocolate chunks. This will make the cookies a little bit thicker and enable them to hold their shape better with the gooey center of hazelnut chocolate spread. Alternatively you can use mini chocolate chips.
OR if you do want very chocolaty cookies and don’t mind them to spread out a little bit, go for chocolate chunks or regular size chocolate chips. The gooey center of hazelnut chocolate spread will somehow meld with chocolate chunks. Both options are delicious!
*** Baking tip: It’s important to remove the cookies from the oven when they look slightly under-baked (i.e. slightly golden and crispy on the edge but still soft and gooey in the center). Leave them on the baking sheet for about 5 to 10 more minutes so they firm up a little bit, then transfer to a cooling rack.
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