A giant chocolate chip cookie, baked in a skillet, and stuffed with Nutella. Dreams do come true!
OK, so how am I JUST hearing about the magnificence that is Beyonce’s Lemonade? Like, didn’t this visual album drop last year?
How come no one knocked on my door and said; Giiiiiiiiiiirl you need this in your life right now. Stop what you’re doing and listen to Queen Bey!
I sincerely thought I had friends. Now I feel stupid bringing it up because Bey was celebrated all last year, everyone’s comments were peppered with Lemonade phrases, and I was like…
Everyone has moved on to Jay-Z’s 4:44 album, which I heard is a response to Beyonce’s Straight FIRE Lemonade album, but I’m too cheap to buy a subscription to Tidal right now – And I’m just here wondering if bootleg albums are still a thing.
We should really talk about Lemonade. In the meantime, flow with me – Let’s talk about this Nutella Stuffed Chocolate Chip Skillet Cookie.
I’ve been sort of… Let’s say… Down. And when you’re down lethargy is sort of built into it. It took loads of self-reflection to even admit that I may be suffering for a seriously fucked up case of the blues. Like Picasso and shit. But without the misogyny.
I’m creating art. With cookies and cake and dessert.
This skillet cookie is for those days when you’re feeling super lethargic and baking and cookies are still life.
It’s a simple cookie dough softened with a bit of cornstarch. It is flavored with vanilla bean paste; however, you can easily add in vanilla extract, and studded like diamonds with chocolate chips.
I made it so you don’t have to chill the dough, or scoop it out into a million scoops – because let’s face it – Halfway through you just want to give up.
You’re dividing the dough in half and spreading it as best you can in a cast iron skillet. It’s cool if it’s not even. Then you’re going to spread Nutella over the cookie dough. Times call for stuffing cookies like you don’t give a damn about your waistline. You spread the other half of the cookie dough as best you can.
Pop in the oven and bake just long enough for the top to lose its shine. The innards will remain under-baked.
Eat warm. With ice cream. And Queen Bey.
Nutella Stuffed Skillet Cookie
- All-purpose flour, spooned then leveled - 2 ¼ cups
- Cornstarch - 1 tablespoon
- Baking soda - 1 teaspoon
- Salt - 1/2 teaspoon
- Unsalted butter, room temperature - 3/4 cup (1 ½) sticks)
- Light brown sugar, packed - 1 cup
- Granulated sugar - 1/2 cup
- Eggs - 2 large
- Vanilla bean paste - 1 ½ tablespoons
- Semi-sweet chocolate chips - 2 cups
- Nutella - ½ cup
Preheat oven to 350° Fahrenheit. Lightly spray a 10” cast iron skillet with cooking spray and set aside. In a medium bowl, combine flour, cornstarch, baking soda, and salt. Mix briefly with a fork to combine and set aside. In a bowl of an electric mixer fitted with a paddle attachment (hand mixer and large bowl work here too), over medium/high speed, cream the butter and both sugars until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and add the vanilla extract. Stop and scrape the mixer to incorporate ingredients. Turn the mixer speed to low and add the flour mixer all at once. Mix until mostly combined, about 20-25 seconds. It’s fine if you see some flour bits. Remove bowl from the mixer and fold in the chocolate chips. Spoon about ½ the cookie dough in the cast iron skillet. Spread evenly with an offset spatula. Spread the Nutella over the cookie evenly, starting at the center and working your way outward, leaving a small border. Spoon the remaining cookie dough and spread with an offset spatula and cover evenly. Place the skillet in the oven and baked for 25 minutes until the top has lost its shine, yet it remains under baked. Remove from the oven and allow to cool for about 10-15 minutes. Serve warm with scoops of ice cream.