Baked in a skillet or pie dish, this giant cookie just melts in your mouth. There’s nothing better than a warm chocolate chip cookie straight out of the oven, especially one that is oozing with chocolate hazelnut Nutella.

Serve it while still warm in the centre of your table with a bunch of spoons digging into the buttery cookie and gooey warm Nutella filling, or wait for it to cool completely and enjoy the gooey mouthwatering crunch with a soft centre. Either way, you’re winning.

I mean, do you see the Nutella goodness in there?

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You’re going to need three layers!

Chocolate chip cookie dough.
More chocolate chip cookie dough.

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+ My most important tip is to warm the Nutella in your microwave for 30-60 seconds until it is runnier than spreadable. This makes it easier to spread.

+ Spread the Nutella to 1-inch away from the edges so when that top layer of cookie dough goes on the Nutella, it doesn’t ooze out everywhere.

+ Use a 9-inch pie dish or round cake pan if you don’t have a cast iron skillet.

+ 8-inch skillets or pie dishes will also work. You may need extra baking time (about 5 minutes).

+ The longer you leave it in the oven, the more ‘set’ it will be in the centre. If you like slightly under-baked cookies, aim for no longer than 30 minutes. For a set cookie, tent will foil after 35 minutes and bake for a further 10-15 minutes, or until set to your liking.

This cookie is easier than you expect it to be and a major success with the family. The whole skillet is usually cleaned in less than 5 seconds.

You can feel the stickiness and the gooeyness of the Nutella sticking to every part of the knife when cutting into this cookie. Biting into it is pure pleasure.

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