Ooey-Gooey Nutella Cookie Pie
Equipment
Ingredients
Cookie Dough
Unsalted butter (cold, chopped)
230 g
Caster sugar
160 g
Light brown sugar
160 g
Chocolate chunks or chips
450 g
Plain flour
475 g
Salt
1 tsp
Baking powder
3 tsp
Baking soda
0.75 tsp
Eggs
2 piece
Egg yolk
1 piece
Vanilla extract
1 tsp
Nutella Filling
Nutella (frozen)
50 g
Instructions
Prepare frozen Nutella pieces
Cut cling wrap into small squares and portion out Nutella to freeze.
Cream the butter
Add cold cubed butter to a mixing bowl and whisk until slightly creamy.
Add sugars
Add caster sugar and light brown sugar, whisk until well combined and fluffy.
Add eggs, vanilla and chocolate
Add eggs, egg yolk, vanilla extract and chocolate chunks. Whisk until fully incorporated.
Add dry ingredients
Add flour, baking powder, baking soda and salt. Gently mix until just combined – do not overmix.
Portion and stuff dough balls
Divide dough into 90 g balls. Press a frozen Nutella piece into the centre of each ball, seal and roll smooth.
Freeze stuffed dough balls
Place cookie dough balls on a tray and freeze for at least 30 minutes (overnight recommended for best results).
Preheat oven
Preheat oven to 180°C.
Arrange in baking dish
Line any shaped baking dish with parchment paper. Arrange frozen cookie dough balls leaving space between them.
Bake cookies
Bake at 180°C for 10-15 minutes until tops are lightly golden while centres remain soft and gooey.
Cool and serve
Remove from oven, cool slightly, and serve warm with ice cream and chocolate sauce.
Original recipe
Storage
Store extra dough balls in an airtight container or freezer bag; bake straight from frozen
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