Wednesday, February 28, 2018

Nutella deep dish chocolate chip skillet cookie

Another super satisfying deep dish chocolate chip skillet cookie - this one is filled with Nutella for a fun, melty surprise inside! Serve with a scoop of ice cream for maximum happiness!
Skillet cookies have to be one of my new favorite things to bake. Essentially, I create a cookie dough and press it all into one pan and bake it. No rolling, no cookie sheets, and no cookie scoops required. It's a wonderful way to enjoy a cookie and get to eat AN ENTIRE SLICE of it in one sitting.

How big you cut your slices is totally up to you. So if you need more cookie, give yourself a bigger piece. (and let's be honest - who doesn't need a bigger slice of a cookie?)

As with all skillet cookies, this is best served slightly warm and with a scoop of ice cream. Don't over bake this because the cookie will firm up and set as it cools. You don't want a crunchy cookie, unless that's your thing.

If you don't like Nutella, you can substitute with your favorite peanut-butter like spread (Biscoff, anyone?).

Nutella deep dish chocolate chip skillet cookie
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips of choice
  • 1/2 cup Nutella or other hazelnut spread
Preheat your oven to 350 degrees F. Generously grease a standard 10" cast iron pan (or a round baking pan if you don't have a cast iron pan). 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 the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes. Add the vanilla and mix well. Then add the egg until well incorporated.

Turn the mixer to low and slowly add in the flour, baking soda, and salt. Mix until everything is well blended.

Turn the mixer off and fold in the chocolate chips with a spatula.

Spread a little more than half of the cookie dough onto the bottom of your pan. I found that using an offset spatula was very helpful here. Spread a layer of Nutella on top of the cookie dough. Then top with the remaining cookie dough.

Bake in your preheated oven for 25-30 minutes or until the top starts to turn golden. The cookie may look a bit underdone, and that is OK. It will firm up as it is cooling. Top with additional chocolate chips if desired. Serve with ice cream, whipped cream, caramel sauce, or whatever else makes you happy.

Yield: About 8-12 servings, depending upon how big you cut your slices

Source: Barely adapted from Cafe Delites


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