Mini Scoopable Cookie Pie
Equipment
Ingredients
Cookie Dough
unsalted butter (cold, chopped)
115 g
brown sugar
60 g
white granulated sugar
60 g
whole egg
1 piece
egg yolk
1 piece
vanilla essence
1 tsp
all-purpose flour
238 g
salt
1 pinch
baking powder
1.5 tsp
baking soda
0.25 tsp
chocolate chunks
200 g
Filling
Nutella (frozen)
150 g
Instructions
Prepare frozen Nutella centers
Scoop Nutella into small portions and freeze until firm for the gooey center.
Cream butter and sugars
Beat cold chopped butter with both sugars until combined and fluffy.
Add eggs and vanilla
Mix in the whole egg, egg yolk, and vanilla essence until smooth.
Whisk dry ingredients
In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
Combine wet and dry ingredients
Add the dry ingredients to the wet mixture and mix until a soft cookie dough forms.
Add chocolate chunks
Fold chocolate chunks into the cookie dough until evenly distributed.
Form cookie dough balls with Nutella center
Flatten each dough portion, place frozen Nutella in the center, and seal completely.
Chill cookie dough balls
Refrigerate overnight for best flavor and texture, or chill for at least 2 hours.
Bake cookies
Bake at 180°C for 10 minutes until edges are golden but centers remain soft.
Cool and serve
Cool for 2 minutes before serving to achieve the perfect gooey center.
Original recipe
Storage
Store baked cookies in airtight container. Dough balls can be frozen for up to 1 month
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