Ooey-Gooey Scoopable Nutella Cookie Pie
Ooey-Gooey Scoopable Nutella Cookie Pie
Ingredients
- 230 g unsalted butter, cold, chopped
- 160 g caster sugar
- 160 g light brown sugar
- 450 g chocolate chunks or chips
- 475 g plain flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- 3/4 teaspoon baking soda
- 2 eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- as needed Nutella
- as needed ice cream, for serving
- as needed chocolate sauce, for serving
Instructions
- 1
Cut cling wrap into small squares. Scoop 1/2 teaspoon Nutella onto individual cling-wrap squares. Fold to seal and freeze until solid. Repeat this process for however many Nutella stuffed cookies you plan to make.
ā±ļø 10 min
- 2
In a large mixing bowl, add the cold chopped butter and whisk until slightly creamy and fluffy.
ā±ļø 5 min
- 3
Add the caster sugar and light brown sugar to the butter mixture, then whisk together until well combined and fluffy.
ā±ļø 3 min
- 4
Add the eggs, egg yolk, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated.
ā±ļø 3 min
- 5
Add the plain flour, baking powder, baking soda, and salt. Gently mix until just combined, being careful not to overmix the dough.
ā±ļø 2 min
- 6
Portion the dough into 90g balls. Take a frozen Nutella piece and press it into the center of each dough ball. Seal the dough well around the Nutella and roll it into a smooth ball.
ā±ļø 10 min
- 7
Place the stuffed cookie dough balls onto a tray and freeze for at least 30 minutes, or overnight for best results. This step is crucial for the cookie's texture.
ā±ļø 30 min
- 8
Preheat your oven to 180Ā°C (350Ā°F).
ā±ļø 10 minā¢š”ļø 180
- 9
Line any shape baking dish (circle, square, or rectangle) with parchment paper. Arrange the frozen cookie dough balls in the dish, leaving some space between them to allow for spreading.
ā±ļø 2 min
- 10
Bake for 10-15 minutes, or until the tops are lightly golden while the centers remain soft and gooey. Baking time may vary depending on your oven and the type of pan used.
ā±ļø 15 minā¢š”ļø 180
- 11
Remove the cookie pie from the oven and let it cool slightly in the dish.
ā±ļø 5 min
- 12
Serve warm with a scoop of ice cream and a drizzle of chocolate sauce. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Ooey-Gooey Scoopable Nutella Cookie Pie
- 230 g unsalted butter, cold, chopped
- 160 g caster sugar
- 160 g light brown sugar
- 450 g chocolate chunks or chips
- 475 g plain flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- 3/4 teaspoon baking soda
- 2 eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- as needed Nutella
- as needed ice cream, for serving
- as needed chocolate sauce, for serving
Instructions
- 1
Cut cling wrap into small squares. Scoop 1/2 teaspoon Nutella onto individual cling-wrap squares. Fold to seal and freeze until solid. Repeat this process for however many Nutella stuffed cookies you plan to make.
ā±ļø 10 min - 2
In a large mixing bowl, add the cold chopped butter and whisk until slightly creamy and fluffy.
ā±ļø 5 min - 3
Add the caster sugar and light brown sugar to the butter mixture, then whisk together until well combined and fluffy.
ā±ļø 3 min - 4
Add the eggs, egg yolk, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated.
ā±ļø 3 min - 5
Add the plain flour, baking powder, baking soda, and salt. Gently mix until just combined, being careful not to overmix the dough.
ā±ļø 2 min - 6
Portion the dough into 90g balls. Take a frozen Nutella piece and press it into the center of each dough ball. Seal the dough well around the Nutella and roll it into a smooth ball.
ā±ļø 10 min - 7
Place the stuffed cookie dough balls onto a tray and freeze for at least 30 minutes, or overnight for best results. This step is crucial for the cookie's texture.
ā±ļø 30 min - 8
Preheat your oven to 180Ā°C (350Ā°F).
ā±ļø 10 minā¢š”ļø 180 - 9
Line any shape baking dish (circle, square, or rectangle) with parchment paper. Arrange the frozen cookie dough balls in the dish, leaving some space between them to allow for spreading.
ā±ļø 2 min - 10
Bake for 10-15 minutes, or until the tops are lightly golden while the centers remain soft and gooey. Baking time may vary depending on your oven and the type of pan used.
ā±ļø 15 minā¢š”ļø 180 - 11
Remove the cookie pie from the oven and let it cool slightly in the dish.
ā±ļø 5 min - 12
Serve warm with a scoop of ice cream and a drizzle of chocolate sauce. Enjoy!