Hi Bold Bakers! We've all heard of a lava cake, but have you heard of a lava cookie?
This is a rich chocolate cookie with a Nutella lava center. It is a serious game-changer
when it comes to cookies. Before we get stuck into the recipe I've got a really great offer
for you. In the evenings lately I have been walking Waffles and listening to audiobooks
on my phone. I just find it a really good way to unwind after the day. I’ve been listening
to Steve Martin’s Born Standing Up. I love Steve Martin as an actor, but I actually don't
know a whole lot about him as a comedian, so this audiobook is his life, and it’s
narrated by him, it’s really funny. So here’s the great news, Audible are offering my Bold
Bakers a free audiobook with a 30-day trial membership. All you have to do is go to audible.com/gemma,
browse the huge selection of books, pick your favorite, download it, and you can start listening
to it straightaway. So that is audible.com/gemma. You can also text “gemma” to 500-500 and
start listening straightaway. I hope you take advantage of this offer because if you don't
have enough time to read a book in your life you definitely have enough time to listen
to one. Okay, let’s get started with our cookies. So into a large bowl, add your room
temperature butter, and your sugar. Now you want to cream these ingredients together,
I'm going to use an electric hand mixer, you can use a stand mixer, you can also do this
mix by hand, it’s really easy. So creaming together is a really common baking method
and all you do is just whip together fat and some sugar. It only takes around three to
four minutes but you want to get it kind of light and fluffy. Most cookies are actually
made using the method, it’s really easy, and I love that you can do it by hand. Okay,
this is looking good, now I'm going to add in one egg, beat it in, and then I'm going
to add in the other, and then cream it in until it’s well combined. Lovely, this is
nice and fast. So now into this mix I'm going to add in my flour, cocoa powder, baking powder,
salt, and a little bit of vanilla extract. And then just mix this carefully together
until it’s just combined. Now the recipe for these cookies can be found on BiggerBolderBaking.com
along with lots of my other recipes and also some recipes that I actually don't put on
YouTube. So make sure you head over there and check them out. Okay, this is perfect,
our dough is looking good, tastes great. Now it is time to scoop these. So this is a pretty
firm cookie dough, so you can start scooping it straightway. However if you want to make
it in advance, you can pop it into the fridge for up to three days or even freeze it, it'll
be totally fine. So here I have a cookie scoop, all you need is a tablespoon really, and then
I'm going to scoop around two tablespoons of cookie batter. We need the bottom to be
bigger than the top, because this is where the secret part comes in. So just scoop some
cookies, lovely. One question I get asked actually, I was just thinking about it there,
about cocoa powder. What cocoa powder do I use? Number one I always use unsweetened cocoa
powder because I don't want the sugar to mess with my cookies or whatever it’s going into.
And number two, I don't use Dutch process because depending on your recipe, it can actually
be quite bitter and people can find it hard to eat. So I just use a really good quality
unsweetened. So just keep a lookout for that when you're going shopping. Okay lovely, that's
our cookies. So now here for our secret ingredient. Chocolate spread. Now I have a homemade recipe
on BiggerBolderBaking.com but you can always use store-bought, that's totally fine. Now
what you want to do is just make a little well in the center of your cookie, put in
a little bit of your chocolate spread, now you don't have to do too much because if you
do too much it'll start flowing everywhere, which sounds devious but you don't really
want that. And then just go ahead and add it to all of your cookies. If you don't tell
somebody that this is in the middle of them, it's going to be a nice surprise when they
bite into it. Especially when they come out warm from the oven. Oh my gosh, my favorite.
So now what we’re going to do is scoop around one tablespoon of cookie dough and just put
that over the top. And then all you want to do is just press it down, so it encases the
chocolate spread. In you go, lovely. Chocolate surprise. Now here's something you can also
do if you want to throw chocolate chunks into this cookie dough, go for it man, it would
just be awesome. Okie-dokie, these are looking fantastic, if you want you can chill them,
you don't necessarily have to, because I said the cookie dough is firm, right now I'm going
to pop these guys into the oven. Bake your cookies off at 350º Fahrenheit or 180º Celsius
for roughly 12 minutes. So now the trick to these cookies is you don't want to overtake
them because you still want them to be fudge in the middle, so 12 minutes roughly is the
time that they need, and if you just push down in the center, they're still kind of
soft underneath your finger, don't worry, that's exactly the way you want them. So while
they're warm out of the oven, let’s just check out what that lava is all about. Do-do-do…
look at that! Gorgeous. Chocolate cookies, with, oh my gosh, they're so soft they're
almost falling apart, mm. Check out that Nutella. Man, these cookies are not for the faint of
heart! Make sure you go over and get your free audiobook now, go to audible.com/gemma
or text “gemma” to 500-500. Also, all this information can be found in the description
box below this video. And I’ll see you back here really soon for more Bigger Bolder Baking!