The ultimate chocolate chip cookie dessert! This is a twist on the popular ‘Pizookie’ (aka pizza cookie). This deep dish chocolate chip cookie stuffed with nutella is sure to please every chocolate lover! This is my favorite way to eat a chocolate chip cookie – topped with french vanilla ice cream!
Am I killing you softly with this picture? Good because – this IS going to be your new favorite dessert. If you only make one thing from my blog, please (oh please) let it be this deep dish chocolate chip cookie.
When my husband came home and found out that I was making a deep dish chocolate chip cookie stuffed with nutella, he said only one thing would explain what was going on in his head. And that was this gif -
And if you’re not convinced, i’ll give you 3 reasons why you must make this:
1. A chocolate chip cookie that’s half baked, crispy crust on the outside, soft gooey on the inside. STUFFED in the center with Nutella. (#1 is like 5 reasons, alone) 2. It’s ridiculously simple, straightforward, super quick, there’s chocolate chunks + Nutella. 3. It’s a thick, crunchy, soft-baked centers with a super crunchy crust. It’s the size of a cake.
Okay, are you convinced yet? Do you NEED me to keep going? Because I can. Let me just add – I tested this recipe on a lot of people. And every single person that had it, said it was to DIE for. Really.
Today’s deep dish chocolate chip cookie is adapted from my ultimate chewy chocolate chip cookie recipe. In that post, I give you 3 chocolate chip cookie recipes. The chewy, the crunchy, and the soft.
This recipe uses enough cookie dough to make a whopping 36 cookies! We’re making a cookie cake/pie that’s 9-inches in diameter and armed with chocolate in all forms. And we’ve got a whole 1/2 cup of Nutella going in. Is it obvious I’m not kidding around? Armed with chocolate and dangerously delicious? I like to think so!
Just a couple of notes before we get started:
Note: You may have noticed the high quantity of brown sugar to granulated sugar in this recipe. The high amount of brown sugar to granulated sugar helps us achieve a super gooey center, along with just slightly underbaking it. Note #2: I used bittersweet chocolate chunks for this recipe. The nutella + semi-sweet chocolate becomes way to sweet for our taste, especially if you plan on serving this with ice cream. I would suggest trying it with bittersweet chocolate chunks/chips the first time and going from there.
So without further ado, let’s make this deep dish chocolate chip cookie - a.k.a the best dessert, hands down, like, ever.
The first, thing that you have to do is melt the *salted* butter. We’re looking for butter thats half liquid half solid. I usually keep my butter in the freezer (stocking up when it’s on sale is the way to go). I unwrap, place it in a bowl, and zap for 30 second intervals until semi-solid + liquidy butter is left. If you’ve got refrigerated butter, follow the same process but just zap for 15 second intervals instead. Let the butter sit at room temperature for 5 minutes while you whisk your flour, baking soda, and sea salt together in a bowl. Set this aside, we’ll need it a little later.
In the bowl of an electric mixer, cream the butter, brown sugar, and the granulated sugar together for 2 minutes. You’ll notice the butter mixture lightens in color and fluffs up. Next, add the vanilla and the eggs one at a time, waiting until each is incorporated. Then, add the flour mixture in 3 batches. It should take you 2 minutes for the entire 3 batches to mix. Stir in the chocolate chips (or chunks) by hand.
Line a 9-inch cast iron skillet with parchment paper. Spray the sides + parchment paper with cooking spray. We don’t want the edges to stick to the pan. That’s the best part! Drop half the cookie dough into the skillet and using either your fingers or a rubber spatula, press the cookie dough down until it’s evenly spread all over. Spread the Nutella on the cookie dough, leaving 1/2 -1 inch space from the edges. Gently press the remaining cookie dough over the Nutella. Take your time with this step. It can be a little tricky. But it’s soooo worth it.
Into a 350 degrees F oven it goes to bake. Bake it for 20 minutes uncovered, then cover with a piece of foil and bake for an additional 10 minutes. Baking for a total of 30 minutes creates a gooey, melty center and a crispy crunch outter crust on the pizookie. If you prefer a slightly more firm center, bake the deep dish chocolate chip cookie for an additional 10 minutes (covered), so a total of 40 minutes in all.
Let the pizookie sit for at least an hour once out of the oven. The cookie pie slices won’t hold their shape if you don’t. Its one of the hardest things i’ve ever done. The hubby and I were holding a spoon, ready to jump in when that timer went off!
So that’s it! It’s Friday, you need to grab yourself a good movie and get to baking this deep dish chocolate chip cookie. Because that’s how a perfect Friday night is spent – with chocolate.
- 2¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 12 tablespoons (3/4 cup) salted butter (cold)
- 1¼ cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup bittersweet chocolate chips or chunks** (see note)
- ½ cup (6oz) Nutella spread
- Place a rack near the center of the oven and preheat the oven to 350 degrees F. Line the bottom of a 9-inch cast iron skillet with parchment paper. Spray the sides and parchment paper with cooking spray. Set aside.
- Place the butter in a microwave-safe bowl and zap in the microwave on 15 second intervals until the butter is half liquid and half semi-solid state. Let sit for 5 minutes at room temperature.
- In a medium bowl, whisk together the flour, baking soda, and sea salt. Set aside.
- In the bowl on an electric mixer fitted with the paddle attachement, cream the butter, brown sugar, and granulated sugar for 2 minutes. Add the vanilla extract. Add the eggs one at a time waiting until the previous one is completely mixed. Add the flour mixture to the bowl in 3 batches, waiting until the mixture is completely mixed before adding more, this takes about 2 minutes. Stop the mixer, scrape down the sides of the bowl and fold in the chocolate chips.
- Dumb half the cookie dough onto the parchment lined cast iron skillet. Using your fingers or a rubber spatula, pat down the cookie dough into an even layer. Spread Nutella on top of the cookie dough, leaving a ½ - 1 inch border around the sides. Spread the rest of the cookie dough on top and gently pat down to even it out on all sides.
- Place in the oven and bake for 20 minutes uncovered then cover with a piece of aluminum foil and continue to bake for and additional 10 minutes. (see notes). Remove from oven and allow to rest for at least one hour in order for the pieces to hold their shape when cut.
I baked mine uncovered for 20 minutes then covered with aluminum foil for 10 minutes. That produces a soft, gooey center with crispy edges. If you prefer the cookie to be cooked further, with a more firm center, bake for 20 minutes uncovered then 20 minutes covered.
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