Ooey-Gooey Scoopable Nutella cookie pie

20 mins
Serves 9
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Directions

  1. 1Cut cling wrap into small squares.
  2. 2Cut cling wrap into small squares.
  3. 3Cut cling wrap into small squares.
  4. 4Scoop ½ teaspoon Nutella onto individual cling-wrap squares.
  5. 5Scoop ½ teaspoon Nutella onto individual cling-wrap squares.
  6. 6Scoop ½ teaspoon Nutella onto individual cling-wrap squares.
  7. 7Fold to seal and freeze until solid.
  8. 8Fold to seal and freeze until solid.
  9. 9Fold to seal and freeze until solid.
  10. 10In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy.
  11. 11In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy.
  12. 12In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy.
  13. 13Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
  14. 14Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
  15. 15Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
  16. 16Add the eggs, vanilla extract, and chocolate chips or chunks.
  17. 17Add the eggs, vanilla extract, and chocolate chips or chunks.
  18. 18Add the eggs, vanilla extract, and chocolate chips or chunks.
  19. 19Whisk until fully incorporated.
  20. 20Whisk until fully incorporated.
  21. 21Whisk until fully incorporated.
  22. 22Add the flour, baking powder, baking soda, and salt.
  23. 23Add the flour, baking powder, baking soda, and salt.
  24. 24Add the flour, baking powder, baking soda, and salt.
  25. 25Gently mix until just combined, do not overmix.
  26. 26Gently mix until just combined, do not overmix.
  27. 27Gently mix until just combined, do not overmix.
  28. 28Portion the dough into 90g balls.
  29. 29Portion the dough into 90g balls.
  30. 30Portion the dough into 90g balls.
  31. 31Press a frozen Nutella piece into the centre of each dough ball, seal well, and roll into a smooth ball.
  32. 32Press a frozen Nutella piece into the centre of each dough ball, seal well, and roll into a smooth ball.
  33. 33Press a frozen Nutella piece into the centre of each dough ball, seal well, and roll into a smooth ball.
  34. 34Place the stuffed cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).
  35. 35Place the stuffed cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).
  36. 36Place the stuffed cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).
  37. 37Preheat oven to 175-180°C (350°F).
  38. 38Preheat oven to 175-180°C (350°F).
  39. 39Preheat oven to 175-180°C (350°F).
  40. 40Take any shape baking dish and line it with parchment paper.
  41. 41Take any shape baking dish and line it with parchment paper.
  42. 42Take any shape baking dish and line it with parchment paper.
  43. 43Arrange frozen cookie dough balls in it leaving some space between them.
  44. 44Arrange frozen cookie dough balls in it leaving some space between them.
  45. 45Arrange frozen cookie dough balls in it leaving some space between them.
  46. 46Bake 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.
  47. 47Bake 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.
  48. 48Bake 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.
  49. 49Remove from the oven and let cool slightly.
  50. 50Remove from the oven and let cool slightly.
  51. 51Remove from the oven and let cool slightly.
  52. 52Serve warm with ice cream and chocolate sauce.
  53. 53Serve warm with ice cream and chocolate sauce.
  54. 54Serve warm with ice cream and chocolate sauce.

Ingredients

  • 115 g cold chopped unsalted butter
  • 115 g cold chopped unsalted butter
  • 115 g cold chopped unsalted butter
  • 80 g caster sugar
  • 80 g caster sugar
  • 80 g caster sugar
  • 80 g light brown sugar
  • 80 g light brown sugar
  • 80 g light brown sugar
  • 220 g chocolate chunks or chips
  • 220 g chocolate chunks or chips
  • 220 g chocolate chunks or chips
  • 238 g plain flour
  • 238 g plain flour
  • 238 g plain flour
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 1 whole egg
  • 1 whole egg
  • 1 whole egg
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 0.5 tsp vanilla
  • 0.5 tsp vanilla
  • 0.5 tsp vanilla
  • Nutella
  • Nutella
  • 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.