Description
This Nutella Stuffed Deep Dish Cookie is a decadent, gooey treat baked in a cast iron skillet. Featuring a buttery, soft cookie dough filled with a rich Nutella center and studded with melty chocolate chips, it offers the perfect combination of crispy edges and a fudgy middle. Ideal for sharing, this dessert can be enjoyed warm by the spoonful or sliced like a pie once cooled.
Ingredients
Scale
Cookie Dough
- 1 cup (220g) unsalted butter, room temperature
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 tsp vanilla extract
- 2 large eggs + 1 egg yolk
- 2 3/4 cups (360g) all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/4 cups (225g) semisweet or dark chocolate chips (for dough)
Filling and Topping
- 1/2 cup (120g) Nutella (or chocolate SunButter for nut-free option)
- 1/4 cup (50g) semisweet or dark chocolate chips (for topping)
Instructions
- Preheat and Prepare Skillet: Preheat your oven to 350°F (175°C) and lightly coat a cast iron skillet with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt. Set this mixture aside.
- Cream Butter and Sugars: Using a hand or stand mixer fitted with a paddle attachment, beat the room temperature butter, light brown sugar, and granulated sugar on medium-high speed for 2-3 minutes until the mixture is light and fluffy.
- Add Vanilla and Eggs: Scrape down the sides of the bowl, then mix in the vanilla extract followed by the two eggs and one egg yolk until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing slowly until a thick dough forms. Switch to folding with a rubber spatula for even mixing.
- Add Chocolate Chips: Fold in 1 1/4 cups of the chocolate chips by hand to incorporate evenly throughout the dough.
- Form Base Layer: Spray your fingers with nonstick spray to prevent sticking. Press half of the cookie dough evenly into the bottom of the prepared cast iron skillet.
- Spread Nutella Filling: Evenly spread the Nutella over the dough base, leaving a 1/2 inch border around the edges.
- Top with Remaining Dough: Take large chunks of the remaining cookie dough, flatten gently with your hands, and arrange them over the Nutella layer. Press seams together to create a smooth top layer.
- Add Final Chocolate Chips: Sprinkle the remaining 1/4 cup of chocolate chips over the top of the cookie dough.
- Bake: Place the skillet in the oven and bake for 25-30 minutes for a gooey center or 30-38 minutes for a more well-done cookie. This recipe suggests baking about 28 minutes for optimal texture.
- Serve: For a warm, spoonable experience, enjoy right out of the oven. For clean slices like a pie, allow the cookie to cool to room temperature before cutting.
Notes
- Using a cast iron skillet helps achieve a crispy edge and evenly baked cookie.
- Nutella can be substituted with chocolate SunButter for a nut-free version.
- Spraying your fingers with nonstick spray makes handling sticky dough easier.
- Adjust baking time based on preference for gooey versus fully baked cookie texture.
- Letting the cookie cool before slicing prevents it from falling apart.
Nutrition
- Serving Size: 1 slice (approx. 1/8th of skillet)
- Calories: 410
- Sugar: 28g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
