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
150 g
Instructions
Prepare Nutella centers
Scoop Nutella into small portions and freeze until firm.
Cream butter and sugars
Cream together cold chopped butter, brown sugar, and white sugar until combined and fluffy.
Add eggs and vanilla
Add the egg, egg yolk, and vanilla essence. Mix until smooth.
Mix dry ingredients
In another bowl, whisk together flour, salt, baking powder, and baking soda.
Combine wet and dry ingredients
Add dry ingredients into the wet mixture and mix until a soft cookie dough forms.
Add chocolate chunks
Fold in the chocolate chunks.
Fill with frozen Nutella
Flatten dough ball slightly and place frozen Nutella in the center.
Seal the dough
Wrap the dough around the Nutella and seal completely.
Chill the cookie dough
Refrigerate the cookie dough balls overnight for best flavor and texture, or chill for at least 2 hours.
Bake the cookies
Bake at 180°C for 10 minutes or until edges are golden and centers are still soft.
Cool and serve
Let cool for 2 minutes before serving for the perfect gooey center.
Original recipe
Storage
Store in airtight container. Frozen cookies can be baked directly from frozen, adding 2-3 minutes to baking time.
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