Giant Chocolate Chip Cookie (No Skillet Needed!)
A giant chocolate chip cookie made in a 9-inch cake pan—no skillet needed! Each portion is stuffed with Nutella for crisp, golden edges, a soft centre, and gooey chocolate-hazelnut pockets.
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.
Notes
**The Nutella isn't completely frozen:** That's okay! The purpose of freezing the Nutella is simply to make it easier to handle and place inside the dough. As long as you can lift each portion in one piece, you're ready to use it.
**The cookie is browning too quickly:** If the top or edges are getting too dark before the centre is cooked, loosely cover the cookie with aluminum foil. Alternatively, you can place an **inverted 9-inch baking pan over the cake pan** to shield the cookie from direct heat while allowing it to continue baking.
**The centre is still raw:** If you cut into the cookie and find that the centre is still wet or looks like raw dough, simply return it to the oven for a few more minutes. Check again and continue baking until the centre is soft but no longer raw.
**Don't judge it by the centre alone:** This cookie is meant to have a soft centre, but the edges should be noticeably crisp and the cookie should be nicely browned before you remove it from the oven.
**Remember that it firms as it cools:** The cookie will harden slightly after coming out of the oven. This is normal and shouldn't be a problem, especially if you're planning to eat it warm.
**For the best texture:** If you prefer a softer centre, serve the cookie while it is still slightly warm. The Nutella will also be softer and gooier when warm.
**Pan size:** This recipe was developed specifically for a **9-inch round cake pan**. Using a different pan size can change the cookie's thickness, baking time, and appearance, so it is not recommended.
**Freezing the unbaked cookie:** The stuffed cookie dough balls can be frozen before baking. Place the frozen dough balls directly into the prepared 9-inch pan—there is no need to thaw them. Because the dough is frozen, you will need to increase the baking time and use the colour and texture of the cookie as your guide.
Please note that calories provided are only an estimate.
Nutrition
Calories: 552kcal | Carbohydrates: 70g | Protein: 6g | Fat: 27g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 764mg | Potassium: 245mg | Fiber: 3g | Sugar: 40g | Vitamin A: 472IU | Calcium: 156mg | Iron: 4mg
