Nutella Deep Dish Cookies

These Nutella Deep Dish Cookies are baked tall and thick in tart rings, filled with creamy Nutella, and finished with a drizzle of melted chocolate. Soft in the middle with golden edges, these bakery-style cookies are perfect for chocolate lovers.

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 906kcal

Author Fay

EQUIPMENT

INGREDIENTS

225 g butter unsalted, softened
100 g brown sugar
100 g white sugar
2 eggs large
2 teaspoon vanilla
385 g all purpose flour
1½ teaspoon baking powder
2 tsp cornstarch
¼ teaspoon salt
1 cup chocolate chips dark, milk or white or a mix
6 tablespoon nutella heaped

INSTRUCTIONS

Preheat the oven to 350°F (180°C). Grease 6 tart or crumpet rings with butter and place them on a parchment-lined tray.
Beat butter, brown sugar, and white sugar until creamy.
Add eggs and vanilla extract and mix well.
Hold a sifter over the bowl and add flour, baking powder, cornstarch, and salt. Sift them straight over the wet mixture, then mix gently until a soft dough forms.
Fold through the chocolate chips evenly.
Divide the dough into 6 even portions. Place each portion into a greased ring and press gently.
Bake for 18–20 minutes, or until the tops are golden. All ovens are different, so start checking from the 18-minute mark. Bake until cookies are golden and set on top.
While warm, use the bottom of a small glass, coffee cup, or tamper to press a well into the center of each cookie.
Let cookies cool completely in their rings. Once cooled, remove from rings and spoon heaped tablespoons of Nutella into each well. Add more or less as desired!

NOTES

Pro Tips:

Sifting dry ingredients straight over the bowl makes mixing smoother and more even.
Bake until the tops turn golden, not pale, for the best texture.
Every oven bakes differently, so check from 18 minutes onward.
Press the centers while warm to form neat wells without cracking.
Fill with heaped tablespoons of Nutella for a rich, gooey middle.

Storage:

Store in an airtight container at room temperature for up to 4 days.
Freeze unfilled cookies for up to 2 months, then fill after thawing.

NUTRITION