Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie

By srumbel

This buttery and gooey on the inside – crispy and set on the outside – Nutella stuffed magical pie of-a-chocolate-chip-cookie had all of us weak at the knees begging for more, desperately scraping each and every crumb directly outta the pan like we’d been starving for weeks.

Nutella Stuffed Deep Dish Skillet Cookie | http://cafedelites.com

Ingredients

• 1/2 cup light butter (or your spread of choice), softened
• 1/2 cup light brown sugar
• 1/3 cup natural sweetener (or your sugar of choice: white, coconut, raw, castor, etc)
• 2 teaspoons vanilla extract
• 1 egg
• 1 cup flour (light spelt)
• 1/2 teaspoon baking soda
• 1/3 teaspoon salt
• 1/2 cup dark/semi-sweet chocolate chips
• 1/3 cup nutella, melted (or this Refined Sugar-Free Nutella Spread!)

Preparation

Step 1

Preheat oven to 175c | 350° F. Line a 9" cast iron skillet (or pie dish) with baking/parchment paper and set aside.
In a large bowl, combine the butter, sweetener/sugar and vanilla, and whisk until light and creamy. Add the egg and whisk again until combined. Add the flour, baking soda and salt, and mix the dry ingredients into the wet until just combined. Fold in half the chocolate chips and spoon ½ the cookie dough onto the prepared baking sheet.
Melt the nutella in the microwave for 30 seconds OR over stove top in a heat-proof dish over a pot of boiling water until it becomes thinner in consistency.
Pour the nutella over the cookie dough in the skillet evenly to 1-inch of the edges. Top with remaining cookie dough, smoothing the layer with the back of a metal spoon (and your fingers if you need to). Sprinkle with remaining chocolate chips.
Bake in preheated oven for 25-30 minutes for a gooey cookie, or cover after 30 minutes with aluminium foil and bake for a further 10 minutes for a 'set' cookie. Cool for about 10 minutes before serving.

Serves: 16 slices

Weight Watchers: 4pp per slice (from 16 slices)