Sunday, May 1, 2016

Nutella stuffed deep dish chocolate chip cookie pie

Want to make chocolate chip cookies but don't want the hassle of scooping out dough? Then make a deep dish chocolate chip cookie pie in a skillet! Then stuff the middle with Nutella!

I had a craving for chocolate chip cookies the other day but didn't want to get out my cookie scoop. While I love cookies, sometimes it just feels like extra work. It can be time consuming to portion out the dough and bake on cookie sheets. I'm sure it's all in my head, but just stick with me here.

Rather than make individual chocolate chip cookies, I decided to finally try my hand at making a single deep dish chocolate chip cookie in a skillet. It's a serving size of one, so I don't have to share, right? All kidding aside, this was a great way to get my cookie fix without having to roll out balls of cookie dough.

And to make this cookie even more amazing, I stuffed mine with Nutella. If that's not your thing, feel free to substitute with cookie butter, peanut butter, or melted chocolate. Or just leave it as is (if that's how you roll, we can no longer be friends).

This skillet cookie was gone really quickly. It was best warm, when the tops were nice and crispy and the Nutella was slightly oozy and melty. The cookie hardened up a bit the next day but was still pretty amazing. So the next time you want a chocolate chip cookie but don't want to portion out balls of dough, make a skillet version.

Nutella stuffed deep dish chocolate chip cookie pie
  • ½ cup unsalted butter, softened
  • ½ cup light brown sugar
  • ⅓ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 egg
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ⅓ teaspoon salt
  • ½ cup dark or semi-sweet chocolate chips
  • ⅓ cup Nutella
Preheat your oven to 350 degrees F. Lightly grease the bottom and sides of a 9" or 10" cast iron pan and set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the butter, sugars and vanilla on medium speed. Add the egg until it is fully incorporated.

Turn the mixer to low and slowly add the flour, baking soda and salt. Mix until just combined. Turn the mixer off and fold in the chocolate chips by hand.

Transfer half of the cookie dough into your prepared cast iron skillet. I used an offset spatula to evenly spread it out, but you can use whatever is easiest for you. Make sure the cookie dough covers the bottom of the pan.

Add the Nutella on top and spread over the cookie dough, leaving a 1-inch border all around (you don't want it to leak out). Then top with the remaining cookie dough. You should not see any Nutella peeking out.

Bake in your preheated oven for about 25 minutes or until golden. Once the cookie is done baking, add a few more chocolate chips for a prettier presentation.

Allow the cookie to cool at least 10 minutes before cutting and serving. Leftovers should be stored in an airtight container at room temperature or in the refrigerator. You can reheat in the microwave. Top with a scoop of vanilla ice cream if desired.

Yield: One 9" cookie (about 6-8 servings)

Source: Cafe Delites



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