• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cafe Delites

for good food lovers

  • Recipe Index
  • About Me
    • BOOKS
  • Contact Me
    • Policies
      • Disclaimer
      • Copyright
    • MEDIA
You are here: Home / Dessert / Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie

By Karina 149 Comments Filed Under: Cookies

Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie

Jump to Recipe Print Recipe

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!

The best buttery and gooey Nutella stuffed deep dish chocolate chip skillet cookie will have you weak at the knees wanting more! There's nothing better than a warm chocolate chip cookie straight out of the oven, especially one that is oozing with chocolate hazelnut Nutella. Every bite melts in your mouth! | cafedelites.com

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?

Nutella stuffed deep dish chocolate chip skillet cookie! Every bite melts in your mouth! | cafedelites.com

How To Make A Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie

You’re going to need three layers!

  1. Chocolate chip cookie dough.
  2. Nutella
  3. More chocolate chip cookie dough.

How To Make A Nutella Stuffed Skillet Cookie | cafedelites.com

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.

Nutella Skillet Cookie | cafedelites.com

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

The best buttery and gooey Nutella stuffed deep dish chocolate chip skillet cookie will have you weak at the knees wanting more! There's nothing better than a warm chocolate chip cookie straight out of the oven, especially one that is oozing with chocolate hazelnut Nutella. Every bite melts in your mouth! | cafedelites.com

Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie (Pizookie)

Buttery and gooey on the inside, crispy and golden on the outside, Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie will have you weak at the knees begging for more! There's nothing better than a warm chocolate chip cookie straight out of the oven, especially one that is oozing with chocolate hazelnut Nutella. Every bite melts in your mouth!
PRINT SAVE go to your favorites
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Serves: 16 slices

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.

Nutrition

Calories: 142kcal | Carbohydrates: 19.2g | Protein: 3.8g | Fat: 7.2g | Fiber: 0.2g
Nutella Stuffed Cookie HOW TO | https://cafedelites.com
« Honey Garlic Butter
Menu Plan Week 14 »

Subscribe to Cafe Delites FOR FREE and Receive Recipes Straight Into Your Inbox!

Image of a white plate with Chili Garlic Butter Shrimp in a buttery sauce
Artisan Bread in a dutch oven pot | cafedelites.com
Sautéed Green Beans | cafedelites.com
The best, juicy roast Beef Tenderloin slathered with garlic butter that melts in your mouth with every bite! Even better when served with a rich and rustic, easy to make red wine sauce (or jus) | cafedelites.com
Crock Pot Honey Garlic Chicken | cafedelites.com

Reader Interactions

Comments

  1. taima says

    June 06, 2020 at 7:01 am

    Hey! This looks delicious and I can’t wait to try it out! my question is: I want to serve the cookie on a serving plate since I will be baking it in a pie dish, so would it be easy and stiff to remove it and place on a serving plate or would it fall apart since this is a skillet cookie recipe?
    Would really appreciate your help. Thank you±

    Reply
  2. Mary says

    May 06, 2020 at 12:10 pm

    5 stars
    So delicious and easy to make! My cast iron pan was too big so I used an 8 inch cake pan instead and it turned out perfectly. I like cookies on the chewier side so I baked it for 25 minutes exactly and it was perfect (gooey in the centre and a bit crisp around the edges).

    Reply
  3. Elle says

    April 21, 2020 at 9:13 pm

    This looks amazing! Do you think i could bake this in a cake tin and have it as a large cookie?

    Reply
  4. jat says

    April 12, 2020 at 2:19 am

    5 stars
    what can i replace eggs with for the cookie skilet?

    Reply
    • Liam says

      October 03, 2020 at 3:26 pm

      5 stars
      You can use honey or maple syrup as an egg alternative. This is mainly a vegan alternative, I still prefer using eggs since honey and maple syrup(especially maple syrup) will and an extra layer of flavour. Which you may or may not enjoy, I personally don’t mind the extra flavour added with maple syrup but I still prefer using eggs.

      Reply
  5. Mary says

    March 31, 2020 at 5:55 am

    5 stars
    Looks sooooo so good, can’t wait to try it. Question: in terms of calories, is it 142 kcal for 1/16 (one slice) or 142 for the entire skillet cookie?

    Reply
  6. Jessy says

    March 08, 2020 at 8:00 pm

    Hello. Can I prepare this recipe ahead of time and pop it in the fridge for few hours before I bake it? Or will it not cook well? Thanks for your reply

    Reply
    • Karina says

      March 09, 2020 at 6:21 am

      Yes you can. Just take it out about 15 minutes before baking to get the chill out.

      Reply
  7. Ashley T. says

    January 30, 2019 at 3:22 am

    5 stars
    Oh 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!

    Reply
  8. N says

    December 13, 2018 at 12:35 am

    5 stars
    This 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.

    Reply
    • Karina says

      December 19, 2018 at 11:25 am

      I’d check them after 10 minutes to be on the safe side!

      Reply
  9. Natércia Torres says

    November 28, 2018 at 6:38 am

    i don’t have the iron skillet … can i use the one that i use to do cheesecakes ?

    thanks , love the videos !!

    Reply
    • Karina says

      November 29, 2018 at 9:09 pm

      Yes, that sounds great! Let me know how it turns out! Thank you for following along with me! XO

      Reply
  10. Nida says

    November 21, 2018 at 10:07 pm

    Hi 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..

    Reply
    • Karina says

      November 22, 2018 at 1:32 am

      You can use regular brown sugar instead. Hope you enjoy your cookies! XO

      Reply
  11. Isabella says

    March 02, 2018 at 10:13 am

    I 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?

    Reply
  12. Marisa says

    December 19, 2017 at 6:49 pm

    5 stars
    hey!! have made this five times in the past two weeks! other than the taste, it is soooo easy and quick!

    Reply
  13. Lanissa says

    June 26, 2017 at 7:21 am

    5 stars
    Hello! 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.

    Reply
  14. ana says

    March 12, 2017 at 12:23 am

    Hey can we use sth else than eggs.?

    Reply
  15. Yusuf says

    March 01, 2017 at 4:37 am

    5 stars
    I was wondering where i could find the exact skillet you are using in the uk?

    Reply
  16. Robert says

    February 22, 2017 at 9:23 am

    5 stars
    AMAZING – 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 🙂

    Reply
  17. Brandon says

    February 17, 2017 at 2:43 pm

    Hi 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 🙂

    Reply
    • Karina says

      February 17, 2017 at 2:46 pm

      Hi Brandon! That would be fine. Especially if refrigerating overnight! The Nutella will set in the layer. Enjoy!

      Reply
      • Karen says

        May 05, 2020 at 3:01 am

        Hi, I only have a 11 and 3/4 inch diameter pan. Would this work with the recipe or is it too large?

        Thanks!

        Reply
  18. yumi says

    February 09, 2017 at 1:46 pm

    5 stars
    these are amazing! we made them for a fundraiser and wowwwwwwwww everyone loved them

    Reply
  19. Rebecca Blackwell says

    February 02, 2017 at 4:01 am

    Drooling. 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!

    Reply
  20. Mihaela says

    November 23, 2016 at 1:10 am

    5 stars
    This looks absolutely delicious!

    Reply
  21. Sara says

    October 22, 2016 at 2:06 am

    5 stars
    Hey 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!

    Reply
    • Karina says

      October 24, 2016 at 10:43 am

      Hi 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!

      Reply
  22. Nafi says

    September 01, 2016 at 5:49 pm

    Hey, 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?

    Reply
    • Karina says

      September 01, 2016 at 5:54 pm

      Yes that’s fine

      Reply
  23. Kathy says

    July 04, 2016 at 10:59 pm

    5 stars
    I 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!

    Reply
  24. Hannnah says

    July 03, 2016 at 3:31 am

    5 stars
    Hi
    This cookie dough looks delicious.
    Can u use self raising flour.?

    Reply
  25. M says

    June 25, 2016 at 12:07 pm

    Hi, can this be freezed? And for how long will it keep in the refrigerator before going bad? Do I just reheat in the microwave?

    Reply
  26. Lucie says

    May 28, 2016 at 3:16 am

    Hiiiii, 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 🙂

    Reply
    • Karina says

      May 31, 2016 at 11:30 am

      Hi 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!

      Reply
  27. aki says

    May 15, 2016 at 7:47 am

    5 stars
    Looks 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

    Reply
  28. M says

    May 12, 2016 at 2:36 am

    Hi, weird question but where is that pretty white plate from? Looking for simple, but nice tableware to put my pretty baked goods on.

    Reply
    • Karina says

      May 12, 2016 at 9:29 am

      I don’t even remember! I think it was on sale in my supermarket!

      Reply
  29. Careen says

    April 24, 2016 at 10:42 am

    5 stars
    One my roommates is allergic to hazelnut, so we replaced the nutella with peanut butter. It was really good.

    Reply
  30. Tash says

    April 01, 2016 at 3:24 pm

    This looks amazing!! I want to try this and then try mixing in some peanut butter chips as well!! Thanks for the recipe!

    Reply
  31. Tammy says

    March 26, 2016 at 3:21 am

    Hi! 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? ?

    Reply
    • Karina says

      March 26, 2016 at 2:58 pm

      I 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!

      Reply
  32. Clara says

    March 23, 2016 at 8:51 am

    5 stars
    AMAZING!!
    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.
    ?

    Reply
  33. Mahmoud says

    March 10, 2016 at 11:18 pm

    5 stars
    Hello

    can i use the all purpose baking powder instead of the flour and baking soda ?

    Reply
    • Karina says

      March 12, 2016 at 3:25 pm

      Yes of course 🙂

      Reply
  34. Zubin says

    February 24, 2016 at 5:29 pm

    Hi,

    What do you mean by a ‘set’ cookie?

    Reply
    • Karina says

      February 24, 2016 at 6:56 pm

      A hard cookie that’s not gooey in the centre 🙂

      Reply
  35. Corina says

    February 21, 2016 at 8:17 am

    5 stars
    This is the BEST Nutella Cookie EVER…. Congratulations. I love your recipes and webiste. 🙂

    Reply
    • Karina says

      February 21, 2016 at 11:28 am

      Aw Corina thank you! I’m so happy to read this 🙂

      Reply
  36. Tee says

    January 29, 2016 at 5:27 am

    5 stars
    Oh 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.

    Reply
    • Karina says

      January 29, 2016 at 10:38 am

      Yay Tee I’m so happy to hear!

      Reply
  37. Juli Andry says

    November 22, 2015 at 6:42 pm

    5 stars
    I have made this cake … ahhh so deliciouse … thank you so much …

    Reply
    • Karina says

      November 23, 2015 at 9:39 am

      You’re welcome Juli! I’m so happy to hear!

      Reply
  38. Rachel Ward says

    September 19, 2015 at 1:49 am

    Hi,

    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,

    Reply
    • Karina says

      September 21, 2015 at 10:54 am

      No I’m sorry I don’t have those calculations!

      Reply
  39. Piper says

    August 08, 2015 at 3:27 pm

    I’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.

    Reply
    • Karina says

      August 21, 2015 at 8:05 am

      Haha Piper thank you for your comment!!! Awesome!

      Reply
  40. The Glamorous Pan says

    August 06, 2015 at 11:40 am

    Cool recipe, I like how you use a cast iron pan!

    Reply
    • Karina says

      August 07, 2015 at 9:29 am

      Thank you!

      Reply
  41. Fati says

    July 15, 2015 at 12:50 am

    I 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!!!

    Reply
    • Karina says

      July 20, 2015 at 4:16 pm

      Hey 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

      Reply
  42. Nowhere Life says

    July 09, 2015 at 3:59 am

    Hi 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?!

    Reply
    • Karina says

      July 20, 2015 at 4:26 pm

      Hi..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 😉

      Reply
  43. Sam says

    June 30, 2015 at 9:30 am

    Do you have to use a cast iron skillet or can you use a 9 x 9 pan? Would baking times change?

    Reply
    • Karina says

      July 01, 2015 at 5:11 pm

      A 9×9 pan would be fine Sam! Baking temperatures won’t change. I’d love to hear back if you try it! 🙂

      Reply
  44. Jessica o says

    June 03, 2015 at 10:26 pm

    Can you use ap flour?

    Reply
    • Karina says

      June 05, 2015 at 9:22 am

      Hi Jessica! Yes you can! I hope you enjoy it. 🙂

      Reply
  45. nithia says

    May 25, 2015 at 10:23 pm

    oh okay thank you very much!!! i will try your recipes when i am free! 🙂

    Reply
    • Karina says

      May 26, 2015 at 5:43 pm

      My pleasure!

      Reply
  46. nithia says

    May 24, 2015 at 2:51 am

    hi! 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 !

    Reply
    • Karina says

      May 24, 2015 at 4:08 pm

      Hi 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 🙂

      Reply
  47. Nicolas says

    May 24, 2015 at 1:31 am

    Made 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!

    Reply
    • Karina says

      May 24, 2015 at 4:06 pm

      That’s so great Nicolas! I’m so so happy to read this! I hope your friends enjoy it too! X

      Reply
  48. William says

    May 20, 2015 at 1:04 am

    Can I substitute light butter with almond or peanut butter? we don’t have light butter to bake in Belgium

    Reply
    • Karina says

      May 20, 2015 at 12:02 pm

      Hi 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.

      Reply
  49. Moe says

    May 19, 2015 at 11:22 am

    I 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!

    Reply
    • Karina says

      May 20, 2015 at 12:02 pm

      Wow! That sounds amazing too! I’m so happy you liked it! It’s definitely a family favourite over here 🙂

      Reply
  50. Luiz says

    May 18, 2015 at 3:04 am

    Maravilha!! Fiquei salivando.

    Reply
  51. Sam says

    May 15, 2015 at 8:57 pm

    Hi,

    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

    Reply
    • Karina says

      May 19, 2015 at 9:37 am

      Hi 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!

      Reply
      • Sam says

        May 19, 2015 at 9:44 pm

        Tried 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!

        Reply
  52. shrutithundiyil says

    May 13, 2015 at 9:42 am

    Sorry about the way I worded my previous comment! Basically for a 9 inch pan I had to double the recipe to make it fit.

    Reply
    • Karina says

      May 13, 2015 at 9:44 am

      That’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.

      Reply
  53. Shruti says

    May 13, 2015 at 9:33 am

    Surprised 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 🙂

    Reply
    • Karina says

      May 13, 2015 at 9:35 am

      I 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.

      Reply
  54. Priyanka says

    May 10, 2015 at 10:23 pm

    Substitute for egg? I am vegan .

    Reply
  55. Hope says

    May 02, 2015 at 10:27 am

    I’d would absolutely love to make this, but I have nut allergies. Any suggestions for a replacement for the Nutella? :c

    Reply
    • Karina says

      May 10, 2015 at 6:53 pm

      Hi! You can definitely just sub with melted chocolate or even a layer of chocolate chips/or thin blocks like Lindt 🙂

      Reply
  56. Gloria says

    April 29, 2015 at 12:19 pm

    I 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!

    Reply
    • Karina says

      April 30, 2015 at 11:34 am

      I 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!

      Reply
  57. Tess says

    April 18, 2015 at 11:11 am

    Seems 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…

    Reply
    • Karina says

      April 18, 2015 at 2:26 pm

      Hi 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

      Reply
  58. Belinda says

    April 03, 2015 at 10:30 am

    Hi 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.

    Reply
    • Karina says

      April 09, 2015 at 11:37 am

      Yes definitely I love th lazy route and it’s totally acceptable and do-able! Xxx

      Reply
  59. Taste USA says

    April 01, 2015 at 5:10 pm

    Your cookie game is on point, girl! These look beyond awesome and that sea salt on top completely melts my heart! Love!

    Reply
    • Karina says

      April 09, 2015 at 11:35 am

      Aw thank you! I maybe have a little too much cookie game lately lol! Xx

      Reply
  60. Carolena says

    March 29, 2015 at 5:02 pm

    Argh! Auto correct messed with my email; trying again

    Reply
  61. Carolena says

    March 29, 2015 at 5:00 pm

    Hi, 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!

    Reply
    • Karina says

      March 29, 2015 at 6:03 pm

      Hi 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!

      Reply
  62. Issy says

    March 28, 2015 at 8:35 pm

    This 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

    Reply
    • Karina says

      March 30, 2015 at 4:57 pm

      Wonderful I can’t wait to see it!

      Reply
  63. Alice says

    March 26, 2015 at 9:02 pm

    Oh 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 🙂

    Reply
    • Karina says

      March 27, 2015 at 3:35 pm

      Hey Alice! Sounds great hun! Haha and no worries… I hope you enjoy them! Xx

      Reply
  64. Alice says

    March 26, 2015 at 8:53 pm

    Hi 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! 🙂

    Reply
  65. Vinuri says

    March 14, 2015 at 11:31 am

    Hi 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

    Reply
    • Karina says

      March 16, 2015 at 4:55 pm

      Hey 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 🙂

      Reply
  66. BJ says

    March 13, 2015 at 1:32 pm

    what natural sweetner do you reccommend using? (i dont cook cookies often) so i’m not sure which will be best!

    Reply
    • Karina says

      March 16, 2015 at 4:56 pm

      Hi! 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

      Reply
  67. Hajra Chughtai says

    March 07, 2015 at 12:40 am

    Hey! 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?

    Reply
    • Karina says

      March 07, 2015 at 4:02 pm

      I 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

      Reply
  68. cristina says

    March 05, 2015 at 10:07 pm

    Hi, 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

    Reply
    • Karina says

      March 05, 2015 at 10:12 pm

      Hi 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? 😉

      Reply
  69. Maha says

    March 02, 2015 at 9:45 am

    Love this recipe! It’s simple and just heavenly. Thanks for blessing the world with this 🙂

    Reply
    • Karina says

      March 02, 2015 at 11:02 am

      Haha awww you’re very welcome! I’m so happy you like it Xxx

      Reply
  70. Lara says

    February 17, 2015 at 2:45 am

    hey, could you please tell me how much a half cup in gramm is?
    thanks, x

    Reply
    • Karina says

      February 19, 2015 at 9:23 am

      Hi Lara! 1/2 cup is generally 125g 🙂

      Reply
  71. Celine says

    February 16, 2015 at 5:46 am

    Soooooo … I tried! And LOVED it (especially the bf!).. And I did prepare it ahead and left it in the fridge in the morning 🙂

    Reply
    • Karina says

      February 16, 2015 at 5:49 am

      Aaauhh! 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!

      Reply
  72. Mouse says

    February 16, 2015 at 5:27 am

    Hiya…

    I always see “cup” as measurements.
    But I don’t know how much a “cup” is….
    A 250ml cup…300ml cup …330 ml cup…?

    Reply
    • Karina says

      February 16, 2015 at 5:29 am

      Hi 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!

      Reply
  73. karla saw u says

    February 12, 2015 at 7:02 pm

    hi do you have youtube tutorials for this? pls send the link. tnx!

    Reply
    • Karina says

      February 13, 2015 at 7:00 am

      Hi 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 🙂

      Reply
  74. Vin says

    February 12, 2015 at 3:58 am

    I SAW THIS ON 9gag. YOU ARE AWESOME. 9gag is huge!! CONGRATS 🙂

    Reply
    • Karina says

      February 13, 2015 at 7:00 am

      Haha thank you Vin!

      Reply
  75. Michael says

    February 12, 2015 at 2:10 am

    Hey 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

    Reply
    • Karina says

      February 13, 2015 at 7:03 am

      Hey 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 🙂

      Reply
  76. Maria says

    February 12, 2015 at 1:20 am

    Tried 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.

    Reply
    • Karina says

      February 13, 2015 at 7:05 am

      Yes 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 🙂

      Reply
  77. cat says

    February 11, 2015 at 10:02 pm

    do you believe that I can smell the chocolate just from looking at the picture?

    Reply
    • Karina says

      February 13, 2015 at 7:05 am

      Haha Cat, yes I believe you can!

      Reply
  78. Macie vernon says

    February 11, 2015 at 4:54 pm

    I 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.

    Reply
    • Karina says

      February 11, 2015 at 5:24 pm

      Thank you Macie I really appreciate it!

      Reply
  79. Chloe says

    February 11, 2015 at 11:49 am

    Any idea how this would taste if made with whole wheat flour?

    Reply
    • Karina says

      February 11, 2015 at 1:31 pm

      Hi Chloe! I’m not too sure as I only tried it with plain and light spelt flour(s), but you can definitely try!

      Reply
  80. Verda says

    February 11, 2015 at 6:57 am

    Hey 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

    Reply
    • Karina says

      February 11, 2015 at 1:32 pm

      Wow Verda that’s awesome! I hope you enjoyed it!

      Reply
  81. Celine says

    February 10, 2015 at 6:24 pm

    That 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

    Reply
    • Karina says

      February 11, 2015 at 1:33 pm

      Hi 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

      Reply
  82. Pamela Dávila says

    February 08, 2015 at 5:17 pm

    This looks just… Heavenly. Definitely trying it this week. Thank you so much! 😀 Is the parchment paper a must?

    Reply
    • Karina says

      February 11, 2015 at 1:35 pm

      Hi 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 😉

      Reply
  83. Truly Cozy says

    February 03, 2015 at 7:24 am

    This 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!

    Reply
    • Karina says

      February 07, 2015 at 12:49 am

      Haha yes. Nutella wins.everytime.time 😉 Enjoy! Thank you for stopping by! Xxx

      Reply
  84. Nicky Corbishley says

    February 02, 2015 at 6:42 am

    I think we’d be looking at more like 2 portions from that pan rather 16 portions in our house. Looks amazing!!

    Reply
    • Karina says

      February 07, 2015 at 12:50 am

      Haha I hear you!! I may have had more than one *ahem* more like 5 or 6….but who’s counting anyway? 😉

      Reply
  85. Kathleen @ Yummy Crumble says

    February 02, 2015 at 3:55 am

    Ummm, yeah. This looks like it’s incredible. Gorgeous photos 🙂

    Reply
    • Karina says

      February 07, 2015 at 12:51 am

      Thank you Kathleen! That means a lot to me. Thank you so much for commenting and stopping by to visit 😉 Xxx

      Reply
  86. Chrissy says

    February 02, 2015 at 2:40 am

    I’m pretty sure you’re going to heaven for this one…

    Reply
    • Karina says

      February 07, 2015 at 12:51 am

      Oh I hope so. There better be a jar of Nutella waiting at the gates 😉

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

LOOKING FOR A RECIPE? SEARCH HERE!

HEY Good Food Lovers! It’s nice to see you!

Karina Carrel Profile Picture IMAGE77

Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

Read More

Connect with Karina – Cafe Delites

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Footer

Subscribe to Cafe Delites FOR FREE and Receive Recipes Straight Into Your Inbox!

CONNECT WITH KARINA – CAFE DELITES

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Archives

Categories

COPYRIGHT © 2023 CAFE DELITES. All Rights Reserved | Privacy Policy