Nutella Cookie Pies
Rich chocolate-hazelnut filled cookie pies with a soft, chewy exterior and a gooey molten Nutella center.
Equipment
Ingredients
Nutella Filling
Nutella (soft)
200 g
Cookie Dough
unsalted butter (melted)
210 g
vegetable oil
30 g
eggs (room_temperature)
2 pcs
egg yolk (room_temperature)
1 pcs
granulated sugar
120 g
light brown sugar
80 g
vanilla extract
10 ml
all purpose flour
365 g
baking powder
15 g
cornstarch
10 g
salt
3 g
chocolate chips
150 g
Instructions
Prepare parchment and portion Nutella
Line a plate or small tray with parchment paper. Divide the Nutella into 4 equal 50g dollops, spacing them apart on the parchment.
Freeze Nutella portions
Freeze the Nutella portions for 2 to 3 hours, or until completely solid.
Preheat oven
Preheat your oven to 175°C.
Mix wet ingredients
In a large bowl, whisk together the melted butter, vegetable oil, granulated sugar, brown sugar, eggs, egg yolk, and vanilla until smooth and fully combined.
Mix dry ingredients
In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt.
Combine wet and dry ingredients
Add the dry ingredients to the wet ingredients. Fold gently with a spatula until only a few streaks of flour remain.
Add chocolate chips
Add the chocolate chips and continue folding just until a soft dough forms. Do not overmix.
Chill the dough
Refrigerate the dough, uncovered, for 15 minutes to make it easier to handle.
Divide the dough
Divide the chilled cookie dough into 4 equal portions. Take one portion and divide it into two pieces.
Form cookie base
Press the first piece into the bottom and slightly up the sides of a 6-ounce ramekin.
Add frozen Nutella filling
Place one frozen Nutella portion in the centre.
Seal the cookie pie
Cover with the remaining dough and carefully seal the edges so the Nutella is completely enclosed.
Add chocolate chips on top
Top with additional chocolate chips, pressing them lightly into the surface.
Repeat and bake
Repeat with the remaining dough and Nutella. Bake the cookie pies in the preheated oven at 175°C for 20 minutes until golden brown.
Original recipe
Storage
Store cooled pies in an airtight container. Reheat from frozen or chilled for best texture.
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