How to make a giant Chocolate Chip Cookie filled with irresistible and gooey Nutella!You can make it in a skillet or a pie pan in few minutes, it has a crispy crust with a chewy and soft cookie center that melts in a delicious hazelnut Nutella core.It doesn't metter if you serve it slightly warm with some ice cream on top or at room temperature, the Nutella filling will stay creamy and soft for days! The only tip is to not overbake it, or Nutella could become a bit dry. I've baked for 20 minutes in fan oven, if you prefer a crispier cookie you can bake it for 5 minutes more.In my web-site you can also find my Chocolate Chip Nutella Cookies (egg ang eggless version too!) so you can also try those and choose if you prefer this giant cookie skillet or classic cookies...I honestly can't choose, I love them both!
220 g(3/4 cup)Nutellayou can reduce to 150 g (1/2 cup)
Line a 20 cm-8 inch pie pan (or a skillet) with plastic wrap.
Heat Nutella for few seconds in microwave until become a less thick and pour it into the lined pan: spread it well all over the pan.
Put in freezer for about 30 minutes or until completely frozen (you'll get a frozen Nutella disk).
Meanwhile place butter, vanilla, brown sugar, caster sugar into a large bowl and mix with a spatula until smooth, creamy and well combined.
Add the egg and mix with a whisk until well incorporated; don't worry if lumps a bit.
Sift in all purpose flour, baking soda, salt and gently combine with a spatula: add chocolate chips just before flour is well combined, and mix just until combined, don't overmix! You'll get a slightly but not too sticky mix; if too sticky, add a tbsp more of flour but don't exceed; if too thick, add a bit of milk.
Remove the hard frozen Nutella disk from the pan, place it again in freezer, then grease the pan and dust with flour.
Spred half of the cookie dough into the prepared pan. If too sticky, you can consider to put cookie dough in refrigerator for about 15-20 minutes.
Place the frozen Nutella disk on top, then spread the remaining cookie dough on top.
Place some chocolate chips on top.
Bake in preheated fan oven (upper and lower heat) at 180°C-350°F for about 20 minutes. If you prefer a more crunchy cookies, consider baking 5 minutes more but don't exceed with baking or your Nutella will turn out dry!
Remove from the oven and cool down before serve it; if you want to slice it, wait to cool down completely before serve it or it will be too soft. If you didnd't over bake it, Nutella will stay creamy for days!
You can serve with ice cream on top.
You can store it at room temperature covered with plastic wrap for about 4 days or cut in slices and store them in a cookie box for about 1 week.You can also store in freezer - both raw than baked - for about 2 months.