Deep Dish Nutella Cookie Pie

This deep dish Nutella cookie pie has become my secret weapon for date nights and cozy evenings in. The contrast between the molten Nutella center and the soft, chocolate-studded cookie exterior creates something far more impressive than the simple effort required.

I first made this on a snowy Valentine's Day when restaurant reservations fell through. What started as a backup plan has since become our most requested dessert ritual when we need something indulgent without the fuss of a full batch of cookies.

Ingredients

• Melted butter: that's been slightly browned adds a nutty depth that elevates the whole dessert
• Brown sugar: creates that classic chewy cookie texture we all crave
• Granulated sugar: balances the brown sugar and helps create those crispy edges
• Egg: binds everything together while adding richness
• All purpose flour: provides the perfect structure without becoming too cakey
• Baking powder: gives just enough lift without making it too puffy
• Chocolate chips: throughout the dough add texture contrast and additional melty goodness
• Nutella: for the filling creates that Instagram worthy molten center moment

Step-by-Step Instructions

Brown the Butter:

Heat butter in a small saucepan over medium heat for about 5 minutes watching carefully as it foams and then turns golden with tiny brown flecks. Remove immediately once you smell a nutty aroma to prevent burning. Transfer to a mixing bowl and let cool for exactly 5 minutes. This cooling time is crucial. Too hot and the egg will scramble. Too cool and you will lose the emulsion benefits.

Mix Wet Ingredients:

Using a whisk, vigorously combine the cooled browned butter with both sugars for a full 3 minutes. This seems excessive but this critical step incorporates air and creates the foundation for that perfect texture. Add the egg and whisk again until the mixture becomes lighter in color and slightly fluffy.

Add Dry Ingredients:

Sprinkle the baking powder evenly over the wet mixture and whisk to incorporate. Switch to a rubber spatula and add flour all at once, folding with gentle strokes just until no dry streaks remain. Overmixing here will develop gluten and make your cookie pie tough.

Fold in Chocolate Chips:

Make sure your dough has cooled enough that the chocolate chips won't melt on contact. Using your spatula, fold in about two thirds of the chocolate chips with just a few strokes to distribute them throughout the dough while maintaining distinct pockets of chocolate.

Prepare Ramekins:

While preheating your oven to 350°F, lightly grease two 4inch ramekins with butter or a quick spray of cooking oil. The size of the ramekin matters. Too small and it will overflow. Too large and your cookie pie won't have the right depth.

Assemble:

Take half of your total dough and divide it between the two ramekins, pressing it into an even layer on the bottom and slightly up the sides to create a well for the Nutella. Spoon 2 tablespoons of Nutella into each well, keeping it centered. Take remaining dough, flatten portions between your palms, and arrange on top, gently pressing the edges to seal in the Nutella completely.

Bake:

Sprinkle the reserved chocolate chips over the top surface. Place ramekins on a baking sheet to catch any potential overflow and bake in the preheated oven for exactly 15 minutes. The tops should appear golden but the center will remain soft. Resist the urge to bake longer. The residual heat will continue cooking them.

Serve:

Allow to cool for 5 to 8 minutes. This cooling period is essential. Too hot and the structure hasn't set. Too cool and you lose the magical molten center. Top with a small scoop of vanilla ice cream and watch as it slowly melts into the warm cookie below.

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I discovered by happy accident that using dark chocolate chips instead of milk chocolate creates an incredible flavor complexity against the sweet Nutella. One time when making this for my best friend's birthday, I ran out of vanilla ice cream and used coffee ice cream instead. The combination was so unexpectedly perfect that it's now our tradition.

Make Ahead Options

This dessert shines brightest when freshly baked, but you can prep everything up to 24 hours in advance. Assemble the cookie pies in their ramekins, cover with plastic wrap, and refrigerate. When ready to enjoy, simply bake them straight from the refrigerator, adding just 2 minutes to the baking time. The chilled dough actually creates an even more dramatic textural contrast between the crisp exterior and gooey center.

Ingredient Swaps

The beauty of this recipe lies in its flexibility. No Nutella? Substitute any chocolate hazelnut spread, peanut butter, or even cookie butter for different but equally delicious results. For a more complex flavor profile, replace up to half the chocolate chips with chopped nuts or even toffee bits. Gluten conscious guests can enjoy this with a one to one gluten free flour blend though the texture will be slightly more tender.

Serving Suggestions

While vanilla ice cream is the classic pairing, consider serving this cookie pie with unexpected companions. A drizzle of warm salted caramel sauce over the top adds dimension, while a light sprinkle of flaky sea salt before baking creates perfect sweet and salty balance. For a more dramatic presentation, serve still in the ramekin on a small plate with a sparkler for birthdays or anniversaries.

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Frequently Asked Questions

→ How can I achieve a gooey texture in the center?

To ensure a gooey center, avoid overbaking. Bake just until the edges are golden, keeping the center slightly underdone.

→ Can I use a different filling instead of Nutella?

Yes, you can substitute Nutella with peanut butter, caramel, or any chocolate spread of your choice for a unique twist.

→ What type of chocolate chips work best for this dish?

Use semi-sweet chocolate chips for a balanced flavor, but milk or dark chocolate chips can also be used, depending on your preference.

→ Can I prepare this dough in advance?

Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours. Bring it to room temperature before assembling and baking.

→ What can I use if I don't have ramekins?

If you don’t have ramekins, small oven-safe bowls or muffin tins can be used as substitutes. Adjust the baking time as needed.

→ How can I brown butter properly without burning it?

Melt butter over medium heat, stirring occasionally. Watch for it to turn golden brown and smell nutty. Remove it immediately to prevent burning.