These Nutella Bomb Cookies go out to all the chocolate lovers out there who don’t mind getting a little messy while they eat. Double chocolate cookies with toasted graham cracker and a hint of orange, then loaded with a gooey layer of Nutella baked inside – yes please!
These cookies are essentially lava cakes in cookie form. They’re thick, gooey and chocolatey with hints of orange and toasted graham cracker in every bite. The secret to these cookies is cooking at a high temperature for a short amount of time. This will allow the cookies to keep their shape and not flatten. There’s really nothing more impressive than a giant cookie stuffed with Nutella. Bake these for a celebratory gathering, your child’s bake sale at school, or a holiday party.
Ingredients for Nutella Bomb Cookies
- Nutella
- unsalted butter – cutting the COLD butter into small cubes before creaming with the sugar will allow it to meld better with the sugar as it gets to room temperature. The longer you cream it, the fluffier and lighter it will be.
- honey graham crackers – graham cracker crumbs provide a subtle crunch to the cookie and a slightly toasty flavor. I opted for Annie’s honey grahams for this recipe.
- dark brown sugar
- granulated sugar
- large eggs
- cocoa powder – I recommend using a high quality cocoa powder like Ghiradelli unsweetened 100% cocoa powder.
- cake flour – cake flour will provide a more delicate, crumby texture for the cookies.
- all-purpose flour
- cornstarch – cornstarch helps to keep the cookies soft and tender with a bit of texture.
- baking soda
- fine sea salt – a hint of orange zest is all you need to bring these cookies to life.
- orange zest
- bittersweet chocolate chips – my go-to chips are Ghiradelli bittersweet 60% cacao baking chips.
- orange juice
Here’s what else you’ll need:
- 3 large baking sheets lined with parchment paper or silicone baking mats
- 1 tablespoon cookie scooper
- food processor
- medium skillet
- stirring spoon
- large plate
- stand electric mixer (or handheld mixer if you don’t have one)
- rubber spatula
- measuring cups and spoons
- small bowl and spoon
How to Make Nutella Bomb Cookies
Filling:
- Place 12 scoops of Nutella onto a parchment lined baking sheet using a 1 tablespoon cookie scooper. Place the baking sheet in the refrigerator until the Nutella balls are firm to the touch.
Cookie dough:
- Place the graham crackers in a food processor and pulse until they turn to crumbs, then toast in butter. Pour the toasted crumbs onto a plate and place in the refrigerator to cool down.
- In the bowl of a stand mixer (or a hand mixer if you don’t have one) add the butter, brown sugar and sugar and cream until there are no chunks of butter remaining.
- Add the eggs one at a time and mix. Add the dry ingredients (cocoa powder, cake flour, flour, cornstarch, baking soda and salt) and mix until just combined.
- Add the orange zest, chilled graham cracker crumbs and chocolate chips and mix until just incorporated. Chill the dough while preparing the baking sheets with parchment paper or silicone baking mats.
- Cookie assembly: Scoop out 1 tablespoon of dough using a cookie scooper and gently flatten the dough with your hands. Place the flattened dough on a baking sheet and repeat until you have 12 flattened dough pieces. Remove the Nutella balls from the refrigerator and place in the center of the flattened cookie dough. Scoop out another 1 tablespoon of dough and flatten the dough with your hands. Place the dough over the Nutella ball and then pick up the entire cookie and gently form a large ball of dough around the Nutella ball. Repeat this process for all 12 cookies.
- Bake the cookies until they begin to lightly brown and crackle on top. Allow to cool on the baking sheet, then transfer to a cooling rack. While the cookies cool, make the drizzle.
Drizzle:
- Melt the chocolate chips with the orange juice in a small bowl. Use a spoon to drizzle over the tops of the cookies.
If you’re a chocoholic like me, check out the recipes below for more chocolate recipe ideas:
Nutella Bomb Cookies
These Nutella Bomb Cookies go out to all the chocolate lovers out there who don't mind getting a little messy while they eat. Double chocolate cookies with toasted graham cracker and a hint of orange, then loaded with a gooey layer of Nutella baked inside - yes please!
Place a large sheet of parchment paper on a baking sheet. Scoop 12 scoops of Nutella onto the parchment paper using a 1 tablespoon cookie scooper. Place the baking sheet in the refrigerator for 20 Minutes or when the Nutella balls are firm to the touch. Meanwhile, make the cookie dough.
Place the graham crackers in a food processor and pulse until they turn to crumbs. In a medium skillet over medium heat, add the 1 tablespoon of butter. Once melted, add the graham cracker crumbs and stir to combine. Allow crumbs to toast in the butter for about 5 minutes until lightly browned. Pour the toasted crumbs onto a plate and place in the refrigerator to cool down for at least 10 Minutes.
In the bowl of a stand mixer (or a hand mixer if you don't have one) add the butter, brown sugar and sugar and cream on low speed for 2 minutes then on high speed for 4 minutes until there are no chunks of butter remaining.
Add the eggs one at a time and mix on low speed to incorporate. Add the dry ingredients (cocoa powder, cake flour, flour, cornstarch, baking soda and salt) and mix on low speed until just combined (do not over-mix).
Add the orange zest, chilled graham cracker crumbs and chocolate chips and mix on low speed until just incorporated (do not over-mix). Place the bowl of dough in the refrigerator and let chill for 10 Minutes. Meanwhile, preheat oven to 410°F. Prepare 2 parchment lined baking sheets (or use silicone baking mats).
Cookie assembly: Scoop out 1 tablespoon of dough using a cookie scooper and gently flatten the dough with your hands (do not make the dough too thin, you want a little thickness). Place the flattened dough on a baking sheet and repeat until you have 12 flattened dough pieces, spacing the dough at least 3 inches apart. Remove the Nutella balls from the refrigerator and place in the center of the flattened cookie dough. Scoop out another 1 tablespoon of dough and flatten the dough with your hands. Place the dough over the Nutella ball and then pick up the entire cookie (from bottom layer to top) and gently form a large ball of dough around the Nutella ball, ensuring there are no gaps between the top and bottom dough layers. Repeat this process for all 12 cookies.
Bake the cookies for 9 Minutes or when they begin to lightly brown and crackle on top. Allow to cool on the baking sheet for 10 Minutes, then transfer to a cooling rack and let cool for 5 minutes. While the cookies cool, make the drizzle.
Combine the chocolate chips with the orange juice in a small bowl. Place in the microwave at 10 second intervals until the chocolate is just melted, stirring after each interval. Use a spoon to lightly drizzle the tops of the cookies. These cookies are best when they're still slightly warm and gooey inside. Enjoy!
Ingredients
Directions
Place a large sheet of parchment paper on a baking sheet. Scoop 12 scoops of Nutella onto the parchment paper using a 1 tablespoon cookie scooper. Place the baking sheet in the refrigerator for 20 Minutes or when the Nutella balls are firm to the touch. Meanwhile, make the cookie dough.
Place the graham crackers in a food processor and pulse until they turn to crumbs. In a medium skillet over medium heat, add the 1 tablespoon of butter. Once melted, add the graham cracker crumbs and stir to combine. Allow crumbs to toast in the butter for about 5 minutes until lightly browned. Pour the toasted crumbs onto a plate and place in the refrigerator to cool down for at least 10 Minutes.
In the bowl of a stand mixer (or a hand mixer if you don't have one) add the butter, brown sugar and sugar and cream on low speed for 2 minutes then on high speed for 4 minutes until there are no chunks of butter remaining.
Add the eggs one at a time and mix on low speed to incorporate. Add the dry ingredients (cocoa powder, cake flour, flour, cornstarch, baking soda and salt) and mix on low speed until just combined (do not over-mix).
Add the orange zest, chilled graham cracker crumbs and chocolate chips and mix on low speed until just incorporated (do not over-mix). Place the bowl of dough in the refrigerator and let chill for 10 Minutes. Meanwhile, preheat oven to 410°F. Prepare 2 parchment lined baking sheets (or use silicone baking mats).
Cookie assembly: Scoop out 1 tablespoon of dough using a cookie scooper and gently flatten the dough with your hands (do not make the dough too thin, you want a little thickness). Place the flattened dough on a baking sheet and repeat until you have 12 flattened dough pieces, spacing the dough at least 3 inches apart. Remove the Nutella balls from the refrigerator and place in the center of the flattened cookie dough. Scoop out another 1 tablespoon of dough and flatten the dough with your hands. Place the dough over the Nutella ball and then pick up the entire cookie (from bottom layer to top) and gently form a large ball of dough around the Nutella ball, ensuring there are no gaps between the top and bottom dough layers. Repeat this process for all 12 cookies.
Bake the cookies for 9 Minutes or when they begin to lightly brown and crackle on top. Allow to cool on the baking sheet for 10 Minutes, then transfer to a cooling rack and let cool for 5 minutes. While the cookies cool, make the drizzle.
Combine the chocolate chips with the orange juice in a small bowl. Place in the microwave at 10 second intervals until the chocolate is just melted, stirring after each interval. Use a spoon to lightly drizzle the tops of the cookies. These cookies are best when they're still slightly warm and gooey inside. Enjoy!
Notes
Recommendations:
Cutting the COLD butter into small cubes before creaming with the sugar will allow it to meld better with the sugar as it gets to room temperature. The longer you cream it, the fluffier and lighter it will be.
Graham cracker crumbs provide a subtle crunch to the cookie and a slightly toasty flavor. I opted for Annie’s honey grahams for this recipe.
I recommend using a high quality cocoa powder like Ghiradelli unsweetened 100% cocoa powder.
My go-to chips are Ghiradelli bittersweet 60% cacao baking chips.
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