An extra large and deliciously doughy chocolate chip cookie infused with brown butter, and STUFFED with a lusciously smooth layer of rich Nutella!
Guys, it has been a MINUTE since I’ve made a pizookie. I think I was beginning to go through withdrawals…
The past few weeks, I’ve definitely been yearning for that blissfully soft and supremely doughy experience. There’s truly nothing like that warm feeling you get when you take a freshly-baked pizookie out of the oven. And honestly, who DOESN’T love a giant melty-licious cookie?
ESPECIALLY when it’s been stuffed with a sinfully sweet and chocolatey layer of rich Nutella?
Aside from its tantalizing layer of Nutella, this pizookie also contains the most deliciously doughy, brown butter-infused chocolate chip cookie. It’s loaded with both semi-sweet chunks and milk chocolate chips to ensure that every single bite is exploding with chocolate.
So how does this mouthwatering masterpiece come together?
Well, first you’ll start with the Nutella. Take a pie dish (or plate), line it with a sheet of parchment paper, then spread the Nutella inside of it. You’ll want a circle that’s roughly 7 inches in diameter. This goes right into the freezer for about an hour, or until it’s hardened completely. Freezing the Nutella before baking it, will result in a softer, gooier layer. As it bakes in the oven, the Nutella thaws out, creating a lusciously soft layer between the cookie layers. Mmmmm…
For the cookie dough, I went with my tried and true Perfect Chocolate Chip Cookie recipe. It’s super duper easy to throw together and it’s…well, perfect!
To start things off, you’ll brown some butter in a medium saucepan. I recommend using a saucepan with a light-colored interior so that you can see the color of the butter better as it browns. As the butter cooks, it’ll begin to foam, and the color will eventually reach a golden-tan. You’ll also see little brown bits (these are the milk solids) settling on the bottom of the pan. Once you smell a nutty aroma, immediately take the pan off of the stove and transfer it to a bowl to cool for about 5 minutes. Transferring the butter to another bowl will also ensure that it won’t continue to cook, and possibly burn.
Now you’ll stir in some brown sugar and granulated sugar, followed by a couple of eggs and vanilla. Add the dry ingredients, and lastly, the chocolate chips! Chill the dough in the refrigerator for about an hour, or until your layer of Nutella has completely hardened.
Once the Nutella layer is solid, it’s time to put it all together! Start by pressing half of the cookie dough evenly into the bottom of a greased cast iron skillet. Then place the slab of Nutella on top, making sure it’s completely centered. To add the top layer of dough, take chunks of the dough, flatten them with your fingers, then place them evenly over the Nutella. Place the whole thing in the oven and bake for about 20 minutes, or until lightly-browned along the edges.
Although there’s no rule against eating a pizookie right after it comes out of the oven, I like to allow mine to “rest” for a bit. This is especially true when it contains a soft layer of deliciousness like chocolatey Nutella.
For this pizookie, I allowed it to cool at room temperature for about 15 minutes before placing it in the refrigerator for 30 minutes. For EXTRA insurance, I chilled it in the freezer for 30 minutes. Now, this cooling process is TOTALLY optional, however, if you don’t want your Nutella to flood throughout the skillet, I highly recommend you allow the pizookie to cool completely before slicing into it. If it’s cooled down too much for you, you can easily heat each slice in the microwave for 15-20 seconds.
À la mode is À la MUST when it comes to pizookies. (Yep, I just said that.) So don’t even THINK about serving it without!
Besides, how else are you going to cool it off?
Nutella-Stuffed Chocolate Chip Pizookie
Ingredients
- ¾ cup Nutella (chocolate hazelnut spread)
- ¾ cup unsalted butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 ⅓ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ teaspoon cornstarch
- 1 cup semi-sweet chocolate chips/chunks
- ½ cup milk chocolate chips/chunks
Instructions
- Line a 9-inch pie dish with parchment paper, leaving overhang along the sides. Scoop the Nutella into the dish and spread evenly into a 7-inch diameter circle. Freeze for at least 1 hour, or until solid.
- Using paper overhang, remove Nutella disc onto a plate, peeling the parchment paper off of the disc. Return Nutella slab to the freezer.
- In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma. Once browned and nutty, remove from the heat and transfer to a mixing bowl to prevent it from cooking (and possibly burning) any further.
- Using a wooden spoon, stir both sugars into the browned butter until completely incorporated. Add the eggs and vanilla and continue stirring until combined. Add the flour, baking soda, salt and cornstarch, stirring until just incorporated. Stir in the chocolate chips/chunks*. Cover and refrigerate dough for at least one hour.
- Preheat the oven to 350ºF and grease a 10-inch cast iron skillet.
- Press half of the dough into the skillet. Place the frozen Nutella disc on top of the dough. Cover with the remaining dough by pressing portions of dough between your palms, then piecing them together on top of the Nutella disc.
- Bake for 20-22 minutes, or until the edges are golden brown. Pizookie will continue to bake as it cools. Immediately press more chocolate chips/chunks into the top of the pizookie.
- Allow the pizookie to cool for 20-30 minutes before slicing into the cookie.** Slice and serve with a scoop of ice cream on top!
Notes