Description
Indulge in a decadent Nutella Stuffed Deep Dish Cookie baked in a cast iron skillet. This rich treat features a soft, thick chocolate chip cookie exterior with a gooey Nutella center, perfect for sharing or savoring solo. Easy to prepare and irresistibly delicious, it’s an ideal dessert for any occasion.
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 (230g) semisweet or dark chocolate chips
Filling and Topping
- 1/2 cup (120g) Nutella or chocolate SunButter for a nut free option
- 1/4 cup (45g) semisweet or dark chocolate chips
Instructions
- Prepare Oven and Skillet: Preheat your oven to 350°F (175°C) and lightly coat a cast iron skillet with nonstick spray to ensure easy removal of the cookie after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt to ensure even distribution of leavening and seasoning. Set this mixture aside.
- Cream Butter and Sugars: Using a hand or stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter with the light brown sugar and granulated sugar on medium-high speed for 2-3 minutes until the mixture is light, fluffy, and well-combined.
- Add Vanilla and Eggs: Scrape down the sides of the bowl to incorporate all ingredients, then mix in the vanilla extract followed by the two whole eggs and one egg yolk until fully combined.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing slowly. The dough will become thick and slightly stiff.
- Fold in Chocolate Chips: Switch to using a rubber spatula and gently fold in 1 1/4 cups of the chocolate chips by hand to avoid breaking them up.
- Form Base Layer: Press half of the prepared cookie dough evenly into the bottom of the greased cast iron skillet. If the dough sticks to your hands, lightly spray your fingers with nonstick spray to make pressing easier.
- Add Nutella Filling: Spread the 1/2 cup of Nutella over the cookie dough base, leaving a 1/2 inch gap around the edge of the dough to allow for expansion during baking.
- Create Top Layer: Take large chunks of the remaining cookie dough and gently flatten them with your hands. Place these flattened pieces over the Nutella layer, carefully pressing the seams together to form a smooth top surface.
- Add Chocolate Chip Topping: Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top of the cookie dough layer.
- Bake: Place the skillet in the preheated oven and bake for 25-30 minutes if you prefer a gooey center, or 30-38 minutes for a more well-done cookie. The cookie should be golden on top and set around the edges. The recipe’s author baked theirs for approximately 28 minutes.
- Cool and Serve: For a spoonable warm cookie, enjoy it fresh out of the oven. For neat slices similar to a pie, allow the cookie to cool completely to room temperature before slicing and serving. This cooling period also helps the Nutella filling to set slightly.
Notes
- Using a cast iron skillet provides even heat distribution and gives the cookie a crisp edge with a soft center.
- For a nut-free option, substitute Nutella with chocolate SunButter.
- If the cookie dough is too sticky when pressing into the skillet, lightly spraying your hands with nonstick spray helps manage the dough.
- Adjust baking time based on your texture preference: shorter for gooey, longer for firmer cookie.
- Cooling the cookie before slicing helps to achieve clean slices and prevents the Nutella filling from oozing out excessively.
Nutrition
- Serving Size: 1/10 of recipe (approx. 110g)
- Calories: 380 kcal
- Sugar: 28g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
