Nutella Cookie Pie
A decadent cookie pie with a molten Nutella center, perfect for chocolate lovers and special occasions.
Equipment
Ingredients
Nutella Filling
Nutella (smooth)
230 g
Cookie Dough
unsalted butter (melted)
150 g
granulated sugar
130 g
light brown sugar
80 g
vanilla extract
10 ml
egg (room temperature)
1 piece
egg yolk (room temperature)
1 piece
all purpose flour
260 g
baking powder
8 g
salt
3 g
chocolate chips
150 g
chocolate chips
30 g
Instructions
Prepare baking surface
Line a plate or small tray with parchment paper.
Shape Nutella filling
Spread the Nutella into a smooth 6 inch circle, keeping the thickness as even as possible.
Freeze Nutella disk
Freeze for 3 to 4 hours, or until completely solid.
Preheat oven
Preheat the oven to 175°C.
Prepare tart pan
Grease an 8 inch tart pan with a removable bottom.
Mix wet ingredients
In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla until smooth.
Add eggs
Add the egg and egg yolk. Whisk until fully incorporated.
Prepare dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Combine wet and dry ingredients
Add the dry ingredients to the wet ingredients and fold with a spatula until almost combined.
Add chocolate chips
Fold in the chocolate chips.
Press base layer
Press half of the cookie dough evenly into the bottom of the prepared tart pan, slightly bringing the dough up the sides.
Add frozen Nutella center
Carefully place the frozen Nutella disk in the center.
Cover with remaining dough
Cover with the remaining cookie dough, sealing the edges completely so the Nutella is enclosed.
Add topping
Sprinkle extra chocolate chips over the top.
Bake cookie pie
Bake for 30 minutes, or until the edges are golden brown and the center is just set.
Cool and remove from pan
Allow the cookie pie to cool for 10 minutes before carefully removing it from the tart pan.
Slice and serve
Slice and enjoy while still warm for the ultimate gooey Nutella center.
Original recipe
Storage
Best enjoyed warm. Store in airtight container. Can be frozen before baking for up to 1 month.
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