I love a good chocolate chip skillet cookie—the crispy edges, the soft, warm centre, and all those melty chocolate chips. The only problem? I don’t actually own a cast-iron skillet.
So instead of buying one, I made my chocolate chip cookie in a regular 9-inch cake pan.
I also added frozen Nutella in the centre of each piece of cookie dough, which gives you little pockets of warm, gooey Nutella throughout the cookie.
What Makes This Cookie So Good
The best part of this cookie is the contrast in texture. The edges bake up golden and slightly crisp, while the centre stays soft and chewy.
Instead of baking one large piece of dough, you divide the dough into 7 equal portions and stuff each one with a little frozen Nutella. Once they’re arranged together in the pan, they bake into one giant cookie that you can slice into wedges.
And unlike a traditional skillet cookie, you don’t need a cast-iron skillet to make it.
The Nutella Centre
The Nutella filling is completely optional, but it’s a fun addition if you want to make this giant cookie a little more special.
To make the filling, spoon Nutella into 7 small, equal-sized mounds on a parchment-lined plate or small tray and freeze until firm.
Freezing the Nutella makes it much easier to work with when assembling the cookies. You can tuck each frozen mound into the centre of a ball of cookie dough, keeping the Nutella enclosed while the cookie bakes.
Once baked, the Nutella melts inside the cookie, giving you little pockets of warm chocolate-hazelnut filling.
If you prefer a classic chocolate chip cookie, simply leave the Nutella out.
Ingredients & Substitutions
Butter: I use unsalted butter so I can control the amount of salt in the dough. Make sure it is softened before mixing.
Brown sugar and granulated sugar: Using both gives the cookie a nice balance of sweetness and chewiness.
Semisweet chocolate chips: Use your favourite chocolate chips here. Semisweet/dark chocolate works especially well with the sweetness of the cookie and Nutella.
Nutella: Optional, but highly recommended if you want those gooey chocolate-hazelnut pockets throughout the cookie.
How to Make It
Whisk the softened butter with the brown sugar and granulated sugar until well combined. Add the egg and vanilla and whisk until smooth. Add the flour, baking powder, baking soda, and salt, mixing just until a dough forms, then fold in the chocolate chips. Divide the dough into 7 equal portions, roll each into a ball, and place a frozen Nutella mound inside each one, making sure the Nutella is completely enclosed. Arrange the stuffed dough balls in a greased 9-inch cake pan and bake until the edges are golden and the cookie is nicely browned.
How Do I Know When the Cookie Is Done?
This is one recipe where I recommend paying attention to the colour and texture, rather than simply taking it out at a specific minute.
I personally hate raw cookie dough, so I like to take my time baking this cookie and make sure the edges are nicely browned and the cookie has some colour before taking it out of the oven. The centre should still be soft, but it should not look wet or like raw cookie dough.
If you cut into the cookie and realize the centre is still too wet for your liking, don’t worry—you can always put it back into the oven for a couple more minutes.
Keep in mind that the cookie will firm up a little as it cools. It won’t completely change texture, but the centre will become slightly more set. If the middle is actually wet when you take it out of the oven, it needs more baking time.
Can I Make This Without Nutella?
Absolutely! The Nutella is completely optional.
Simply divide the dough into 7 equal portions, roll them into balls, and arrange them in the pan without adding the filling. You’ll still get a giant chocolate chip cookie with golden edges and a soft centre.
Can I Use a Different Size Pan?
I recommend using a 9-inch cake pan for this recipe.
Changing the pan size will change the thickness of the cookie, the baking time, and the final appearance. Because the 7 dough balls are arranged specifically to create the shape and look of this cookie, I don’t recommend using a different size pan.
Can I Freeze the Cookie Dough?
Yes! You can freeze the rolled and stuffed cookie dough balls before baking.
Once you’ve divided the dough into 7 portions and stuffed each one with frozen Nutella, place the prepared dough balls in an airtight freezer-safe container and freeze until you’re ready to bake.
When you’re ready to use them, place the frozen cookie dough balls directly into your 9-inch cake pan. There is no need to thaw them first.
Because you’re starting with frozen dough, you’ll need to increase the baking time. Watch the edges and colour of the cookie rather than relying on the original baking time, and bake until the edges are nicely browned and the centre is no longer wet.
How to Serve It
This giant chocolate chip cookie is best served warm, when the chocolate chips are still melty and the Nutella centres are gooey.
Cut it into wedges and serve it on its own, or add a scoop of vanilla ice cream on top. The cold ice cream melting over the warm cookie is especially good.
How to Store It
Store leftover cookie in an airtight container at room temperature for up to 3 days.
For the best texture, warm individual pieces briefly before serving.
Can I Make the Cookie Ahead of Time?
Yes. The easiest way to prepare it ahead is to make the stuffed dough balls and freeze them until you’re ready to bake.
You can then bake the cookie directly from frozen, without thawing the dough first. Just remember that frozen dough will require additional baking time.
Can I Reheat the Cookie?
Yes. If you have leftovers, warm individual slices briefly in the microwave or oven. This softens the centre and brings back some of that warm, gooey texture.
What Should the Centre of the Cookie Look Like?
The centre should be soft and chewy, but not wet.
If you prefer a very gooey cookie, you can take it out while the centre is softer. If you don’t like the taste or texture of raw cookie dough, keep baking until the edges are well browned and the centre no longer looks wet.
Remember that the cookie will firm up slightly as it cools.
Giant Chocolate Chip Cookie (No Skillet Needed!)
Equipment
- 9-inch round cake pan
- whisk or electric hand mixer/stand mixer
- silicone mat or parchment paper
Ingredients
Nutella Filling
- 140 g Nutella (hazelnut spread) 7 tablespoons
Cookie Dough
- 120 g unsalted butter, cold ½ cup + 1 tablespoon
- 80 g brown sugar, packed ⅓ cup + 1 tablespoon
- 80 g granulated sugar ⅓ cup + 1 tablespoon
- 1 large egg
- 1 Tablespoon vanilla extract
- 230 g all-purpose flour 1¾ cups + 2 tablespoons
- 1 Tablespoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 120 g semisweet chocolate chips ¾ cup
- butter and flour grease and dust the pan
Instructions
- Freeze Nutella: Line a small plate or tray with parchment paper or a silicone baking mat. Divide Nutella into 7 equal portions, about 1 tablespoon each, and freeze while you prepare the cookie dough.140 g Nutella (hazelnut spread)
- Make cookie dough: Place cold butter, brown sugar and granulated sugar in a large bowl. Whisk vigorously, or beat with an electric mixer, until well combined. Add egg and vanilla and mix until incorporated. Add flour, baking powder, baking soda and salt, mixing just until combined, then fold in the chocolate chips.120 g unsalted butter, cold, 80 g brown sugar, packed, 80 g granulated sugar, 1 large egg, 1 Tablespoon vanilla extract, 230 g all-purpose flour, 1 Tablespoon baking powder, ¾ teaspoon baking soda, 1 teaspoon salt, 120 g semisweet chocolate chips
- Chill dough: Refrigerate the dough for 10 minutes to allow the butter to firm up again.
- Stuff dough: Divide the dough into 7 equal portions and roll each into a ball. Make an indentation in the centre of each ball and place a frozen Nutella portion inside, then completely enclose the Nutella with the dough. It is fine if the Nutella isn't completely frozen, as long as you can lift it in one piece.
- Arrange in pan: Grease and flour a 9-inch (23 cm) round cake pan. Arrange 6 dough balls around the edge of the pan and place the remaining ball in the centre.butter and flour
- Chill: Refrigerate for 1 hour, or freeze for 20 minutes for a quicker option.
- Bake: Preheat oven to 360°F (180°C). Bake for at least 30 minutes, then check the cookie. Continue baking until the edges are crisp and golden and the cookie is nicely browned. The centre should be soft, but not wet or raw.
- Serve: Allow to cool for a few minutes before slicing. The cookie will firm up slightly as it cools, but is best served warm.
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