Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie (Pizookie)
Buttery and gooey on the inside, crispy and golden on the outside! This Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie had all of us weak at the knees begging for more, desperately scraping each and every crumb directly out of the pan like we’d been starving for weeks!
Nutella Stuffed Skillet Cookie
I accidentally on purpose made this THREE TIMES while testing, and then 50 million times since then.
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?
How To Make A Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie
You’re going to need three layers!
- Chocolate chip cookie dough.
- Nutella
- More chocolate chip cookie dough.
Tips:
- 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.
Watch how we make it right here!
ORIGINALLY PUBLISHED JANUARY 31, 2015!
For more skillet cookies, try these!
Cheesecake Chocolate Chip Skillet Cookie | Low Carb Browned Butter Chocolate Chip Skillet Cookie | Apple Pie Deep Dish Skillet Cookie
Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie (Pizookie)
Ingredients
- 1/2 cup (4oz/120g) butter softened
- 1/2 cup (3.5oz/100g) lightly packed light brown sugar
- 1/3 cup (3oz/90g) granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 cup (3.5oz/130g) flour (all purpose or plain flour)
- 1/2 teaspoon baking soda
- 1/3 teaspoon salt
- 1/2 cup (75g) dark/semi-sweet chocolate chips,
- 1/2 cup (150g) nutella melted (or this Refined Sugar-Free Nutella Spread!)
Instructions
- Preheat oven to 350° F | 175°C. Line a 9" cast iron skillet (or pie dish) with baking/parchment paper and set aside.
- In a large bowl, whisk the butter, sugar and vanilla until light and creamy. Whisk in the egg until combined. Add the flour, baking soda and salt, and mix the dry ingredients into the wet until just combined. Fold in half of the chocolate chips and spoon 1/2 the cookie dough onto the prepared baking sheet.
- Melt the Nutella in the microwave for 30 seconds until it becomes thinner in consistency.
- Spread the Nutella over the cookie dough in the skillet evenly to 1-inch of the edges. Top with remaining cookie dough, smoothing the layer with the back of a metal spoon (and your fingers if you need to). Sprinkle with remaining chocolate chips.
- Bake in preheated oven for 25-30 minutes for a gooey cookie, or cover after 30 minutes with aluminium foil and bake for a further 10 minutes for a 'set' cookie. Cool for about 10 minutes before serving.
Ashley T. says
January 30, 2019 atOh my goodness, I tried this recipe last night and OMG I almost burned my hands and mouth trying to eat this thing straight out of the oven! This hands down is an awesome recipe! I had never tried Nutella before last night and I must say I am a fan of this stuff! My cookie was so moist and oooey gooey that I couldn’t let the thing cool off before cutting me a slice or two or three….lol! I will certainly make this again!
N says
December 13, 2018 atThis one looks dilicious. I want to try making this as cupcakes. Could you tell me how long should I bake it if I were using cupcakes to get the goey center. 15 mins?
Thank you.
Karina says
December 19, 2018 atI’d check them after 10 minutes to be on the safe side!
Natércia Torres says
November 28, 2018 ati don’t have the iron skillet … can i use the one that i use to do cheesecakes ?
thanks , love the videos !!
Karina says
November 29, 2018 atYes, that sounds great! Let me know how it turns out! Thank you for following along with me! XO
Nida says
November 21, 2018 atHi Karina..
I have been wanting to try this recipe since what feels like a year or so..
I couldn’t find the light brown sugar where I stay..
Can I skip or replace it with something else..???
Please do respond. I can’t wait any longer to try this..
Thank you..
Karina says
November 22, 2018 atYou can use regular brown sugar instead. Hope you enjoy your cookies! XO
Isabella says
March 2, 2018 atI tried making this but I ran into trouble when baking it: for some reason, it started to rise extremely much and I couldn’t leave it for 30 minutes, had to take it out after 20. The thing I did differently was to use a ceramic pie dish (seeing as I don’t have a skillet like yours), could that be the problem?
Marisa says
December 19, 2017 athey!! have made this five times in the past two weeks! other than the taste, it is soooo easy and quick!
Lanissa says
June 26, 2017 atHello! I’m making this tomorrow, would it be too gooey on top to put an icing on top? I want to write out happy birthday but don’t want it to melt or something.
ana says
March 12, 2017 atHey can we use sth else than eggs.?
Yusuf says
March 1, 2017 atI was wondering where i could find the exact skillet you are using in the uk?
Robert says
February 22, 2017 atAMAZING – And tastes great cold the next day. Pretty quick and easy to make too. We also decided to add a few Montezuma organic smooth milk chocolate giant buttons on the top for good measure 🙂
Brandon says
February 17, 2017 atHi I was wondering if you could pre make this recipe and bake it the next day? I only ask because you need to melt the Nutella and I don’t want to ruin it when I go to bake it. Thank you in advance 🙂
Karina says
February 17, 2017 atHi Brandon! That would be fine. Especially if refrigerating overnight! The Nutella will set in the layer. Enjoy!
yumi says
February 9, 2017 atthese are amazing! we made them for a fundraiser and wowwwwwwwww everyone loved them
Rebecca Blackwell says
February 2, 2017 atDrooling. Today, I just learned, is National Dark Chocolate Day. That’s all the excuse I need to whip this bad boy up. Thank you for sharing!
Mihaela says
November 23, 2016 atThis looks absolutely delicious!
Sara says
October 22, 2016 atHey karina! I love this recipe. Although i have a question to ask. The cookie turns a little too oily at the bottom. Can I cut down the butter? If yes then how much can i cut down without affecting the taste of the cookie?
Thanks!
Karina says
October 24, 2016 atHi Sara! That’s odd! It could be the type of butter you are using, possibly with a high fat content. Try a reduced fat butter next time with the same amount listed in the recipe.
You could also try the same Butter you’re using and cut it down to 1/3 cup, but it may effect the texture. Either way, please let me know how you go!
Nafi says
September 1, 2016 atHey, I have question about the brown sugar,
I could get only dark one from the shop, would it be OK to use it instead of light?
Karina says
September 1, 2016 atYes that’s fine
Kathy says
July 4, 2016 atI just found your site and made this pizookie! Made it exactly as directed in a 9″ glass pie
plate for 32 minutes. It was delicious and everyone raved about it!
Hannnah says
July 3, 2016 atHi
This cookie dough looks delicious.
Can u use self raising flour.?
M says
June 25, 2016 atHi, can this be freezed? And for how long will it keep in the refrigerator before going bad? Do I just reheat in the microwave?
Lucie says
May 28, 2016 atHiiiii, I just love your recipes, they’re just so delicious. I just have a question: can I make this lovely cookie on the stove? I dont have any oven in my small apartment, and I’d love to bake that perfect treat.
Kisses from France 🙂
Karina says
May 31, 2016 atHi Lucie! Wow I’m not sure how this would work over stove top! You can definitely try and maybe cook it covered, but without testing this myself, I can’t guarantee it will work! Sorry!
aki says
May 15, 2016 atLooks great gonna try tomorrow can I use coconut oil instead and if so how much will it be the same grams as the butter many thanks
M says
May 12, 2016 atHi, weird question but where is that pretty white plate from? Looking for simple, but nice tableware to put my pretty baked goods on.
Karina says
May 12, 2016 atI don’t even remember! I think it was on sale in my supermarket!
Careen says
April 24, 2016 atOne my roommates is allergic to hazelnut, so we replaced the nutella with peanut butter. It was really good.
Tash says
April 1, 2016 atThis looks amazing!! I want to try this and then try mixing in some peanut butter chips as well!! Thanks for the recipe!
Tammy says
March 26, 2016 atHi! Making the recipe tonight for a tween sleepover… Just wonder why some pics have parchment lined skillet, and some not? If my skillet is perfectly seasoned, can I pass the parchment? What is your advice? ?
Karina says
March 26, 2016 atI tried both when I posted this recipe, and they both do work well, but if you already have a well seasoned skillet there’s no need to line it with parchment! I hope your tweens enjoy it!
Clara says
March 23, 2016 atAMAZING!!
A friend and I did it today for a friend’s birthday and it was delicious. Actually, it was so good that only the three of us ate half of the cookie, we had a great time. I’d recommend to use less sweetener because the Nutella and the chocolate chips are already very sweet, but I guess that it depends on the person 😉
Thank you for sharing this recipe, the results were great.
?
Mahmoud says
March 10, 2016 atHello
can i use the all purpose baking powder instead of the flour and baking soda ?
Karina says
March 12, 2016 atYes of course 🙂
Zubin says
February 24, 2016 atHi,
What do you mean by a ‘set’ cookie?
Karina says
February 24, 2016 atA hard cookie that’s not gooey in the centre 🙂
Corina says
February 21, 2016 atThis is the BEST Nutella Cookie EVER…. Congratulations. I love your recipes and webiste. 🙂
Karina says
February 21, 2016 atAw Corina thank you! I’m so happy to read this 🙂
Tee says
January 29, 2016 atOh My Days!!! this is without doubt THE best dessert ever!! My family loved it, even my youngest who usually only has vanilla ice cream for dessert, so high praise indeed.
Karina says
January 29, 2016 atYay Tee I’m so happy to hear!
Juli Andry says
November 22, 2015 atI have made this cake … ahhh so deliciouse … thank you so much …
Karina says
November 23, 2015 atYou’re welcome Juli! I’m so happy to hear!
Rachel Ward says
September 19, 2015 atHi,
I know you’ve listed how many calories, carbs and fat there is per slice, but do you know how much sat fat is in it and sugar?
Thank you,
Karina says
September 21, 2015 atNo I’m sorry I don’t have those calculations!
Piper says
August 8, 2015 atI’m crying, this recipe was sooooo good! I’m just sad that I didn’t have any ice cream. Probably a good thing though, rotfl.
Karina says
August 21, 2015 atHaha Piper thank you for your comment!!! Awesome!
The Glamorous Pan says
August 6, 2015 atCool recipe, I like how you use a cast iron pan!
Karina says
August 7, 2015 atThank you!
Fati says
July 15, 2015 atI made this recipe last night, brought some to work and left some at work. This morning, everyone at work went crazy over them and then I also got text messages from my sister begging me to make more cause I hadn’t left more for her.
So thank you for sharing this super easy but DELICIOUS recipe with us!!!
Karina says
July 20, 2015 atHey Fati! That’s so awesome to hear! I’m so SO happy you enjoyed it! Thank you for your feedback! Best comment to read this week! ANd you’re very welcome! It’s a pleasure Xxx
Nowhere Life says
July 9, 2015 atHi Karine, this looks uh-mazing! Would it be possible to make this gluten free and use almond meal or a banana instead of normal flour?!
Karina says
July 20, 2015 atHi..you can try and use the Almond flour, but I would use maybe 3/4 almond flour and 1/4 coconut flour to make sure it sets. If you try it, please let me know how it turns out! I will be working on a gluten free lower carb version soon 😉
Sam says
June 30, 2015 atDo you have to use a cast iron skillet or can you use a 9 x 9 pan? Would baking times change?
Karina says
July 1, 2015 atA 9×9 pan would be fine Sam! Baking temperatures won’t change. I’d love to hear back if you try it! 🙂
Jessica o says
June 3, 2015 atCan you use ap flour?
Karina says
June 5, 2015 atHi Jessica! Yes you can! I hope you enjoy it. 🙂
nithia says
May 25, 2015 atoh okay thank you very much!!! i will try your recipes when i am free! 🙂
Karina says
May 26, 2015 atMy pleasure!
nithia says
May 24, 2015 athi! your recipes are wonderful! i love them! but may i know if the calories are quite accurate? i am afraid it might affect my diet 🙁 . if they are , i wish to try a few recipes of yours 🙂 they look delicious !
Karina says
May 24, 2015 atHi Nithia. I calculate everything on Myfitnesspal, but feel free to calculate the recipes with the tools you usually calculate with! Every ingredient can differ depending on the country you’re from and the products you’re using, but I do my best to calculate as accurately as possible with the ingredients I use 🙂
Nicolas says
May 24, 2015 atMade it, it was awesome. Usually, my parents think what I bake is too sweet, but they loved this recipe! I’m making it for my friends on memorial day!
Karina says
May 24, 2015 atThat’s so great Nicolas! I’m so so happy to read this! I hope your friends enjoy it too! X
William says
May 20, 2015 atCan I substitute light butter with almond or peanut butter? we don’t have light butter to bake in Belgium
Karina says
May 20, 2015 atHi William. You can try to substitute the light butter for almond butter. Otherwise, do you have regular butter over there? Or oil you can bake with? (For example: coconut oil or canola oil). That would work better to crisp the edges like a cookie.
Moe says
May 19, 2015 atI made this with Nestle Toll House cookie dough and it came out absolutely amazing, this was delicious my whole family loved it, thank you so much for this delicious recipe!
Karina says
May 20, 2015 atWow! That sounds amazing too! I’m so happy you liked it! It’s definitely a family favourite over here 🙂
Luiz says
May 18, 2015 atMaravilha!! Fiquei salivando.
Sam says
May 15, 2015 atHi,
Your recipe looks great, can’t wait to try it!
Question, if I wanted to serve this as a kind of cookie dough cookie (not quite set as a cookie), about 10 minutes after it comes out of the oven, would you still recommend 30 minutes baking time or less?
Thanks
Karina says
May 19, 2015 atHi Sam! If you want more of a cookie dough, you can bake it for about 15-20 minutes and take it out! It will still be fairly doughy after 20 minutes, but set enough to eat on the outsides 🙂 If you try it please let me know how you go!
Sam says
May 19, 2015 atTried it with both melted Nutella and reeses peanut butter in the centre, just over 15 minutes. Harder round the edges but all soft and gooey in the middle with vanilla ice cream, it was amazing!
shrutithundiyil says
May 13, 2015 atSorry about the way I worded my previous comment! Basically for a 9 inch pan I had to double the recipe to make it fit.
Karina says
May 13, 2015 atThat’s extremely strange. I have absolutely no idea why that would happen? 9-inch is big enough for this recipe, and many readers from Instagram, Facebook and my blog have baked this with absolutely no problem following the recipe and measurements, sharing their photos with me.
Shruti says
May 13, 2015 atSurprised to see no one else pointing this out, but I’ve made this several times and the cookie is always way smaller than mentioned in your recipe. Don’t get me wrong, this is an insanely delicious recipe, but portion size is off 🙂
Karina says
May 13, 2015 atI don’t understand your comment? The size is stated in the recipe to be baked in a 9-inch pan. How is portion size ‘off?’ If you’re watching your weight (like a lot of my readers), 1 slice out of 16 is enough as a treat.
Priyanka says
May 10, 2015 atSubstitute for egg? I am vegan .
Hope says
May 2, 2015 atI’d would absolutely love to make this, but I have nut allergies. Any suggestions for a replacement for the Nutella? :c
Karina says
May 10, 2015 atHi! You can definitely just sub with melted chocolate or even a layer of chocolate chips/or thin blocks like Lindt 🙂
Gloria says
April 29, 2015 atI would love to make this for a party this weekend, but I’m having 40 people, presumably all Nutella-lovers . (Who isn’t??) I haven’t had much luck in the past when doubling a recipe, do you think it would work ok in this case? Thank you!
Karina says
April 30, 2015 atI believe it should work out fine! If you try it, please let me know how you go. I don;t see how it wouldn’t work! How exciting!
Tess says
April 18, 2015 atSeems you are serving warm, is it ok to eat the next day at room temp? Was thinking of taking in to work there is only a microwave to heat it up there…
Karina says
April 18, 2015 atHi Tess! Yes it’s completely fine the next day. Refrigerate it over night if possible and microwave to heat it up works fine! Please let me know how you go if you try this. What a perfect office treat. Xx
Belinda says
April 3, 2015 atHi Karina,
Your recipe looks simply amazing, I was wondering if I could just go the lazy route and buy the ready to bake cookie dough that you can get from the super market? Only because I have a birthday that I’m going to be making it for and don’t really have the time.
Thanks in advance,
Belinda.
Karina says
April 9, 2015 atYes definitely I love th lazy route and it’s totally acceptable and do-able! Xxx
Taste USA says
April 1, 2015 atYour cookie game is on point, girl! These look beyond awesome and that sea salt on top completely melts my heart! Love!
Karina says
April 9, 2015 atAw thank you! I maybe have a little too much cookie game lately lol! Xx
Carolena says
March 29, 2015 atArgh! Auto correct messed with my email; trying again
Carolena says
March 29, 2015 atHi, Karina
I’d love to make this delish recipe and post a photo on my insta account. I just started it and everything I post is something I’ve made myself from recipes I adapt from things I’ve read or from my imagination, with help from an experienced cook (aka mum!) Lots of my food is trial and error, trying to copy things I’ve eaten at expensive cafes. Nutella (Choc & nuts) is an absolute fave of mine; I basically run to eat!
I read you’d like to be asked before one of your recipes is used, and I’d be happy to credit you via your instagram name, if that’s ok with you? Please let me know if that’s enough. I always give full ingredient lists.
@fitfastfoods
Thanks!
Karina says
March 29, 2015 atHi Carolena. Thank you for your comment! It’s great you’d like to share your image of this cookie! That’s wonderful, I can’t wait to see it! But please do not share the recipe. Most of my followers send people to my instagram @cafedelites for the full recipe, as it’s a breach of Instgram Terms of Service to copy recipes into posts. 🙂 Thanks again! Makes sure you tag me #cafedelites for a chance to be featured on my page!
Issy says
March 28, 2015 atThis looks amazing! Definaltly going to try and recreate this with my own cookie recipe and post it to my blog! Will give credits of course x
Karina says
March 30, 2015 atWonderful I can’t wait to see it!
Alice says
March 26, 2015 atOh sorry I just read properly and just realized it is baked in the oven lol
Pls ignore my previous question, silly me asking even before reading the whole recipe properly 🙂
I will make into 16 cookies with reduction in baking time. Thks 🙂
Karina says
March 27, 2015 atHey Alice! Sounds great hun! Haha and no worries… I hope you enjoy them! Xx
Alice says
March 26, 2015 atHi Karina, I’ve been silently admiring ur blog and wantto try this cookies for my kids.
Can I bake inthe oven? And can I shape into smaller cookies instead?
Thks! 🙂
Vinuri says
March 14, 2015 atHi sorry, i noticed you have a slash between sweetener and sugar. Does that mean we have to put both in or can we choose a sugar or a sweetener? Thanks zz
Karina says
March 16, 2015 atHey Vinuri! Yes it means you can use either sugar or a sweetener of your choice! I hope you enjoy this one! It’s a keeper and highly addictive 🙂
BJ says
March 13, 2015 atwhat natural sweetner do you reccommend using? (i dont cook cookies often) so i’m not sure which will be best!
Karina says
March 16, 2015 atHi! It depends where you are in the world, but I generally use one that contains Stevia in it. But you can also use normal sugar. If you try it, please let me know how you go! xx
Hajra Chughtai says
March 7, 2015 atHey! Thanks for sharing this delicious recipe. I have to make it tonight but my oven is not working. Can I use a microwave instead? And for how many seconds do I have to bake it?
Karina says
March 7, 2015 atI can’t say if a microwave would work Hajra! I wish I knew! If you try it out, please let me know how you go Xx
cristina says
March 5, 2015 atHi, thanks for the recipe it was beautiful!
Although I just made this and cooked it for 30 minutes and it was cooked on the top but raw on the bottom.. Do you have any tips for why this may have happened? Thanks xx
Karina says
March 5, 2015 atHi Cristina! I’m so happy you enjoyed the cookie! If you have a quick look at step 5 in the recipe, I mention for a gooey cookie bake up to 30 minutes (I love gooey), but for a set cookie, cover with aluminium foil and bake for a further 10 minutes. This ensures the heat stays through the cookie to bake it without burning the top. You could also leave for an extra 5 minutes in the oven (covered with foil) if after 10 minutes you find it hasn’t set to your liking.
If you happen to try it again, I’d love to know how you go! Any excuse to make a giant cookie twice is good right? 😉
Maha says
March 2, 2015 atLove this recipe! It’s simple and just heavenly. Thanks for blessing the world with this 🙂
Karina says
March 2, 2015 atHaha awww you’re very welcome! I’m so happy you like it Xxx
Lara says
February 17, 2015 athey, could you please tell me how much a half cup in gramm is?
thanks, x
Karina says
February 19, 2015 atHi Lara! 1/2 cup is generally 125g 🙂
Celine says
February 16, 2015 atSoooooo … I tried! And LOVED it (especially the bf!).. And I did prepare it ahead and left it in the fridge in the morning 🙂
Karina says
February 16, 2015 atAaauhh! That’a awesome girl! Congratulations I’m so happy for you. Thank you for letting me know. Now others know it works if they need to do the same thing 🙂 Thank you for keeping me in the loop. Enjoy you weekend!
Mouse says
February 16, 2015 atHiya…
I always see “cup” as measurements.
But I don’t know how much a “cup” is….
A 250ml cup…300ml cup …330 ml cup…?
Karina says
February 16, 2015 atHi Mouse
250ml is 1 cup liquids
And 1 metric cup for dry ingredients can vary. Google has great calculators for converting cup measurements. I hope this helps!
karla saw u says
February 12, 2015 athi do you have youtube tutorials for this? pls send the link. tnx!
Karina says
February 13, 2015 atHi Karla! YouTube tutorials are in the works and will hopefully be starting up some time this year! I’ll keep you posted. This will be one of the first ones I do 🙂
Vin says
February 12, 2015 atI SAW THIS ON 9gag. YOU ARE AWESOME. 9gag is huge!! CONGRATS 🙂
Karina says
February 13, 2015 atHaha thank you Vin!
Michael says
February 12, 2015 atHey girl,
I’ve been a fan for while and saw your post about the stolen picture and I just wanted to tell you that the average 9gag user ist 12-years old and man, that kid probably just wanted some short-time fame because that’s what kids these days are all about (isn’t that sad?). I think that seeing that so many people liked that picture has only one consequence: It tells you that you’re doing the right thing and should continue the work you’re doing and use that incident as an goad and continue you’re great work. That kid didn’t know what her or she was doing and you know what, I had no clue about such things when I was that age.
Just wanted to tell you that the people love you either way and everything’s fine!
Love,
Michael
Karina says
February 13, 2015 atHey Michael..thank you! Your message rings true. It was a bittersweet moment, but it’s sorted now. Thank you for your love and support! It truly means the world to me. And yes, it’s a good feeling that people love what I do so much… It really is 🙂
Maria says
February 12, 2015 atTried it and it’s heavenly!
And I noticed someone stealing it and I think I’d just report it to 9gag so they delete it and re-uplod it myself with your link somewhere so you get noticed. I bet that girl or boy was just someone trying to be cool without trying to harm you in any way. Some people just don’t know that you shouldn’t do such thing. Don’t take it personally, just take it as a compliment, because that’s what it is after all.
I love you girl, you’re awesome.
Karina says
February 13, 2015 atYes it is Maria! Thank you so much for your message! If you’d like to share it again, that’s wonderful! Links backs to the recipe on my blog is all I ask for with Copyright. Thank you of the offer. 9gag would probably love you for reposting it, the correct way 🙂
cat says
February 11, 2015 atdo you believe that I can smell the chocolate just from looking at the picture?
Karina says
February 13, 2015 atHaha Cat, yes I believe you can!
Macie vernon says
February 11, 2015 atI saw this reciepe from someone who stole it and made it seemed like it was their recipe so I went to your websight Instead. I don’t approve of what she did atleast say this is not my recipe Im just trying to share it.
Karina says
February 11, 2015 atThank you Macie I really appreciate it!
Chloe says
February 11, 2015 atAny idea how this would taste if made with whole wheat flour?
Karina says
February 11, 2015 atHi Chloe! I’m not too sure as I only tried it with plain and light spelt flour(s), but you can definitely try!
Verda says
February 11, 2015 atHey there! Just saw this, went to the supermarket, boughg the ingredients and set to work! This looks amazing. Mine is now in the oven. Can’t wait!! Just one thing though, it was a real trouble to lay the dough properly, especially for the first layer. Is it normal? Anyway whatever the result it was a fun expierence. Seeing the receipe at the end of all those photos was such a relief! Many thanks for sharing
Karina says
February 11, 2015 atWow Verda that’s awesome! I hope you enjoyed it!
Celine says
February 10, 2015 atThat just looks delicious! I know what i’m making for Valentine’s dinner ! Question though : do you think the dough and the dish can be prepared in advance (say saturday morning for the evening) and laid to rest in the fridge for the day ?
For those of us who work all day but have committed to preparing a nice dinner haha
Karina says
February 11, 2015 atHi Celine! Valentine’s Day just got better I think 😉 Yes, I think it should be fine to have the dough in the refrigerator. Just take it out about an hour or more before baking to get it up to room temperature. It should work. Please let me know how you go! Xx
Pamela Dávila says
February 8, 2015 atThis looks just… Heavenly. Definitely trying it this week. Thank you so much! 😀 Is the parchment paper a must?
Karina says
February 11, 2015 atHi Pamela! No the parchment paper is not a must if your cast iron skillet/non stick pan is really good quality. The first time I made it I didn’t use Parchment and it came out beautifully 😉
Truly Cozy says
February 3, 2015 atThis recipe looks so yummy!! Chocolate chip cookies are my all-time favorite, I didn’t think there was anything to improve upon and then you added the nutella. Definitely going to try this the next time I have a get together, its sure to be a crowd pleaser. Thanks for sharing, cheers!
Karina says
February 7, 2015 atHaha yes. Nutella wins.everytime.time 😉 Enjoy! Thank you for stopping by! Xxx
Nicky Corbishley says
February 2, 2015 atI think we’d be looking at more like 2 portions from that pan rather 16 portions in our house. Looks amazing!!
Karina says
February 7, 2015 atHaha I hear you!! I may have had more than one *ahem* more like 5 or 6….but who’s counting anyway? 😉
Kathleen @ Yummy Crumble says
February 2, 2015 atUmmm, yeah. This looks like it’s incredible. Gorgeous photos 🙂
Karina says
February 7, 2015 atThank you Kathleen! That means a lot to me. Thank you so much for commenting and stopping by to visit 😉 Xxx
Chrissy says
February 2, 2015 atI’m pretty sure you’re going to heaven for this one…
Karina says
February 7, 2015 atOh I hope so. There better be a jar of Nutella waiting at the gates 😉