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Hazelnut Lava Cookies Recipe

Name: Hazelnut Lava Cookies Recipe
Prep time: 2 h 20 min
Cook time: 17 min
Total time: 2 h 37 min
Yield: 16 giant cookies
Ingredients: ¾ C. Crisco® All-Vegetable Shortening; ¾ C. butter, softened; ½ C. granulated sugar; 1 ½ C. dark brown sugar; 3 large eggs; 2 Tbsp. Grandma’s® Molasses; 1 Tbsp. Spice Islands® Pure Vanilla Extract; 3 ¾ C. (468.75g) all-purpose flour; 1 C. Dutch process cocoa powder; 1 Tbsp. Clabber Girl® Corn Starch; 2 tsp. Clabber Girl® Baking Soda; 1 tsp. salt; 1 C. chocolate hazelnut spread; Chopped hazelnuts

Prep Time: 2 hours 20 minutes

Cook Time: 17 minutes

Total Time: 2 hours 37 minutes

Yield: 16 giant cookies

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¾ C. Crisco® All-Vegetable Shortening
¾ C. butter, softened
½ C. granulated sugar
1 ½ C. dark brown sugar
3 large eggs
2 Tbsp. Grandma’s® Molasses
1 Tbsp. Spice Islands® Pure Vanilla Extract
3 ¾ C. (468.75g) all-purpose flour
1 C. Dutch process cocoa powder
1 Tbsp. Clabber Girl® Corn Starch
2 tsp. Clabber Girl® Baking Soda
1 tsp. salt
1 C. chocolate hazelnut spread
Chopped hazelnuts

Directions

In the bowl of a mixer, beat the shortening, butter, granulated sugar and brown sugar together until creamed and light in color; about 4-5 minutes on high speed.
Add the eggs, molasses and vanilla and blend in on medium speed.
In a large bowl, whisk together the flour, cocoa, corn starch, baking soda and salt until well blended.
With the mixer on low speed, gradually add the flour mixture and stir just until incorporated.
Scoop out 16 portions of dough (approximately one-third cup each). Roll each into a ball.
Make a well in the center of each ball of dough.
Fill each with ½ tablespoons of hazelnut spread. Bring the dough up around the filling and pinch to seal it inside.
Place chopped hazelnuts in a bowl. Dip the sealed top side of the doughball in the nuts.
Place the filled dough on a parchment lined baking sheet and freeze for 2 hours or overnight.
Preheat the oven to 350°F and line a fresh baking sheet with parchment paper.
Remove cookies from the freezer and place on the new baking sheet, leaving about 3-4 inches in between each one. If baking in batches, leave the dough in the freezer until ready to bake.
Bake for 15-17 minutes.
Allow to cool on the baking sheet.

Tips

If the hazelnut spread is too difficult to work with, dollop portions of it onto a waxed paper lined baking sheet and freeze for an hour. It will thaw quickly, so only take out half at a time when filling doughballs.