Nutella Cookie Pies
Equipment
Ingredients
Nutella Filling
Nutella (room_temperature)
200 g
Cookie Dough
unsalted butter (melted)
210 g
vegetable oil
30 g
egg (room_temperature)
2 piece
egg yolk (room_temperature)
1 piece
granulated sugar
120 g
light brown sugar
80 g
vanilla extract
10 ml
all purpose flour
365 g
baking powder
1 tbsp
cornstarch
10 g
salt
0.5 tsp
chocolate chips
150 g
Instructions
Prepare Nutella portions
Line a plate or small tray with parchment paper and divide Nutella into 4 equal 50g dollops.
Freeze Nutella portions
Place the Nutella dollops in the freezer 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.
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 and 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 dough
Refrigerate the dough, uncovered, for 15 minutes to make it easier to handle.
Portion cookie dough
Divide the chilled cookie dough into 4 equal portions, then divide each portion into two pieces.
Form cookie base
Press the first piece of dough into the bottom and slightly up the sides of a 6-ounce ramekin.
Add frozen Nutella
Place one frozen Nutella portion in the centre of each cookie base.
Seal cookie pies
Cover with the remaining dough and carefully seal the edges so the Nutella is completely enclosed.
Add topping and bake
Top with additional chocolate chips, pressing them lightly into the surface. Bake at 175°C for 15 minutes until golden brown.
Original recipe
Storage
Store in airtight container. Reheat to restore crisp edges and warm filling.
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