Description
Indulge in this decadent Nutella Stuffed Deep Dish Cookie, featuring a buttery brown sugar cookie dough layered with rich Nutella and melty chocolate chips baked to gooey perfection in a cast iron skillet. Perfect for sharing warm or cooled for neat slices, this dessert combines soft, chewy textures with an irresistible chocolate-hazelnut center.
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 1/2 cups (275g) semisweet or dark chocolate chips, divided
Filling
- 1/2 cup (120g) Nutella or chocolate SunButter for a nut free option
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 during baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt. Set this mixture aside for later.
- Cream Butter and Sugars: Using a hand or stand mixer fitted with a paddle attachment, beat the room temperature butter with the light brown sugar and granulated sugar on medium-high speed for 2 to 3 minutes until the mixture is light, fluffy, and well combined.
- Add Vanilla and Eggs: Scrape down the sides of the bowl, then add the vanilla extract, the two large eggs, and one additional egg yolk. Mix until fully incorporated.
- Incorporate Dry Ingredients: Slowly add the dry ingredient mixture to the wet mixture, mixing until combined. The dough will become quite thick at this stage.
- Fold in Chocolate Chips: Switch to a rubber spatula and gently fold in 1 1/4 cups of the chocolate chips by hand, ensuring even distribution throughout the dough.
- Form Base Layer: Press half of the cookie dough evenly into the bottom of the prepared cast iron skillet. If the dough sticks to your hands, lightly spray your fingers with nonstick spray for easier handling.
- Add Nutella Layer: Spread the Nutella evenly over the cookie dough base, leaving about a 1/2 inch gap around the edges to seal later.
- Top Layer of Dough: Take large chunks of the remaining cookie dough, gently flatten them with your hands, and place them carefully on top of the Nutella layer. Press the seams together gently to create a smooth and sealed cookie top.
- Sprinkle Final Chocolate Chips: Evenly sprinkle the remaining 1/4 cup of chocolate chips over the top layer of dough.
- Bake the Cookie: Bake in the preheated oven for 25 to 30 minutes for a gooey center, or extend baking to 30 to 38 minutes for a more well-done cookie. For best results, bake around 28 minutes for a perfectly soft yet set cookie.
- Serve: Enjoy the cookie warm straight from the oven with a spoon for a gooey treat, or allow it to cool to room temperature to slice it similarly to a pie for neat servings.
Notes
- You can substitute Nutella with chocolate SunButter for a nut-free alternative.
- Spraying your fingers with nonstick spray helps in handling sticky cookie dough.
- Adjust baking time slightly depending on your oven and preferred cookie texture.
- Cooling the cookie fully helps it hold its shape better when slicing.
- Using a cast iron skillet helps achieve even baking and a slightly crisp edge.
Nutrition
- Serving Size: 1 slice (approximately 1/10th of recipe)
- Calories: 400 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg
