Ooey-Gooey Scoopable Nutella cookie pie
Directions
- 1Cut cling wrap into small squares.
- 2Scoop ½ teaspoon Nutella onto individual cling-wrap squares.
- 3Fold to seal and freeze until solid.
- 4In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy.
- 5Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
- 6Add the eggs, vanilla extract, and chocolate chips or chunks.
- 7Whisk until fully incorporated.
- 8Add the flour, baking powder, baking soda, and salt.
- 9Gently mix until just combined, do not overmix.
- 10Portion the dough into 90g balls.
- 11Press a frozen Nutella piece into the centre of each dough ball, seal well, and roll into a smooth ball.
- 12Place the stuffed cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).
- 13Preheat oven to 175-180°C (350°F).
- 14Take any shape baking dish and line it with parchment paper.
- 15Arrange frozen cookie dough balls in it leaving some space between them.
- 16Bake for 15-20 minutes (timing depends on the type of pan) or until the tops are lightly golden while the centres remain soft and gooey.
- 17Remove from the oven and let cool slightly.
- 18Serve warm with ice cream and chocolate sauce.
Ingredients
- 115 g cold chopped unsalted butter
- 80 g caster sugar
- 80 g light brown sugar
- 220 g chocolate chunks or chips
- 238 g plain flour
- 0.5 tsp salt
- 1.5 tsp baking powder
- 0.25 tsp baking soda
- 1 whole egg
- 1 egg yolk
- 0.5 tsp vanilla
- Nutella
Equipment
cling wraplarge mixing bowlwhisktraybaking dishparchment paperovenairtight container or freezer bag (optional)
Tips
- Do not overmix the dough.
- Freeze Nutella pieces until solid before stuffing.
- Freeze dough balls for at least 30 minutes, or overnight for best results.
- Store extra dough balls in an airtight container or freezer bag and bake straight from frozen.
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