Nutella Cookie Pie
A decadent chocolate-hazelnut cookie pie with a gooey Nutella center, golden cookie crust, and melty chocolate chips throughout.
Equipment
Ingredients
Cookie Dough
browned butter (browned, cooled)
160 g
brown sugar
140 g
granulated sugar
50 g
egg
1 piece
heavy cream
15 g
vanilla extract
5 ml
all-purpose flour
235 g
baking soda
3 g
salt
1.5 g
chocolate chips
150 g
Filling
Nutella
200 g
Instructions
Brown the butter
Melt butter in a pan over medium heat until it turns golden brown and develops a nutty aroma.
Cool the butter
Remove browned butter from heat and let cool slightly for about 5 minutes.
Mix wet ingredients
In a large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until glossy.
Add egg and cream
Add the egg, heavy cream, and vanilla extract to the mixture and whisk until smooth.
Add dry ingredients
Fold in the flour, baking soda, and salt until just combined.
Add chocolate chips
Gently fold in the chocolate chips until evenly distributed.
Prepare pan
Line a round cake pan or pie dish with parchment paper.
Form base layer
Press a little over half of the cookie dough into the bottom and slightly up the sides of the prepared pan.
Add Nutella filling
Spread a thick layer of Nutella in the center of the cookie dough base.
Cover with remaining dough
Cover the Nutella with the remaining cookie dough, sealing the edges.
Add topping
Sprinkle extra chocolate chips on top of the pie.
Bake the pie
Bake at 175°C for 25-35 minutes until the edges are golden and the center is still slightly soft.
Cool before serving
Let the pie cool for 15 minutes before slicing to keep the Nutella gooey.
Original recipe
Storage
Best enjoyed warm when Nutella center is gooey. Store in airtight container.
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