Ooey-Gooey Mini Scoopable Cookie Pie
Ingredients
Cookie Dough
unsalted butter (cold, chopped)
115 g
caster sugar
80 g
light brown sugar
80 g
chocolate chunks
220 g
plain flour
238 g
salt
0.5 tsp
baking powder
1.5 tsp
baking soda
0.25 tsp
whole egg
1 piece
egg yolk
1 piece
vanilla extract
0.5 tsp
Filling & Topping
Nutella
100 g
ice cream
200 g
chocolate sauce
80 g
Instructions
Cream butter and sugars
In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add both sugars and whisk until well combined and fluffy.
Add eggs, vanilla and chocolate
Add the eggs, vanilla extract, and chocolate chunks. Whisk until fully incorporated.
Add dry ingredients
Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix.
Preheat oven
Preheat oven to 175-180°C.
Assemble mini cookie pies
Take mini baking dishes of any shape. Place cookie dough, add Nutella, then another layer of cookie dough.
Bake
Bake for 15-20 minutes until tops are lightly golden while centres remain soft and gooey.
Cool and serve
Remove from oven and let cool slightly. Serve warm with ice cream and chocolate sauce.
Original recipe
Storage
Store extra dough balls in an airtight container or freezer bag and freeze. Bake directly from frozen when craving hits.
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