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Skillet Chocolate Chip Nutella Cookie

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Warm, gooey, and made in one pan, this skillet chocolate chip Nutella cookie has crisp golden edges, a soft chewy center, and a ribbon of melty Nutella running through every bite. It takes about 30 minutes from start to finish. Serve it straight from the skillet with a scoop of vanilla ice cream.

Ingredients

  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100 g) packed light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (190 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup (170 g) semi-sweet chocolate chips, divided
  • 1/3 cup (100 g) Nutella, plus 2 tablespoons for topping
  • Flaky sea salt, for sprinkling (optional)
  • Vanilla ice cream, for serving (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Place a 10-inch oven-safe cast iron skillet on the counter and brush the inside lightly with butter.
  2. In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth and glossy.
  3. Whisk in the egg and vanilla extract until fully combined and slightly thickened.
  4. Add the flour, baking soda, and salt. Stir gently with a spatula until just combined; do not overmix.
  5. Fold in 3/4 cup of the chocolate chips.
  6. Press about two-thirds of the dough evenly into the bottom of the skillet.
  7. Warm the 1/3 cup Nutella in the microwave for 10 seconds so it is spreadable, then spread it over the dough, leaving a 1/2-inch border around the edge.
  8. Crumble the remaining dough over the Nutella in small pieces, then press lightly to cover most of the surface. Some Nutella can peek through.
  9. Scatter the remaining chocolate chips on top.
  10. Bake for 20 to 25 minutes, until the edges are golden brown and the center is just set but still soft.
  11. Remove from the oven and let cool for 5 to 10 minutes. Drizzle with the remaining 2 tablespoons of warmed Nutella and sprinkle with flaky sea salt.
  12. Serve warm, straight from the skillet, with a scoop of vanilla ice cream.

Notes

  • Do not overbake. The cookie will keep setting as it cools, so pull it out while the center still looks slightly soft.
  • A 10-inch cast iron skillet works best. For an 8-inch skillet, bake 5 to 8 minutes longer for a thicker cookie.
  • Let the melted butter cool for a few minutes before mixing so the chocolate chips do not melt into the dough.
  • Store leftovers covered at room temperature for up to 2 days. Reheat individual portions in the microwave for 10 to 15 seconds.
  • To make ahead, press the dough into the skillet, cover, and refrigerate up to 24 hours. Add 3 to 5 minutes to the bake time.

Nutrition

Find it online: https://thefamilycooking.com/skillet-chocolate-chip-nutella-cookie/