Ooey-Gooey Scoopable Nutella Cookie Pie
Equipment
Ingredients
Cookie Dough
unsalted butter (cold, cubed)
230 g
caster sugar
160 g
light brown sugar
160 g
chocolate chunks
450 g
plain flour
475 g
salt
1 tsp
baking powder
3 tsp
baking soda
0.75 tsp
egg
2 pcs
egg yolk
1 pcs
vanilla extract
1 tsp
Nutella Filling
Nutella (frozen)
120 g
Instructions
Prepare Nutella centers
Portion Nutella into small squares of cling wrap and freeze until solid.
Cream butter and sugars
Whisk cold cubed butter until creamy, then add both sugars and whisk until fluffy.
Add eggs and chocolate
Mix in eggs, vanilla and chocolate chunks until fully incorporated.
Add dry ingredients
Gently fold in flour, baking powder, baking soda and salt until just combined.
Portion and stuff cookies
Weigh 90 g dough balls, press a frozen Nutella piece into each center, seal and roll smooth.
Freeze cookie dough
Place stuffed dough balls on tray and freeze at least 30 minutes (overnight for best results).
Prepare baking dish
Preheat oven to 180°C and line chosen baking dish with parchment paper.
Bake cookies
Arrange frozen dough balls with space between them; bake 10-15 minutes until tops are lightly golden but centers remain soft.
Cool and serve
Cool slightly, then serve warm with ice cream and chocolate sauce.
Original recipe
Storage
Store extra dough balls in airtight container or freezer bag; bake directly from frozen
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