The “Better Than Takeout” Nutella Cookie Pie 🍪

Ingredients:
225g butter (unsalted) (room temperature)
200g light brown sugar
100g granulated sugar
1 tbsp vanilla extract
2 large Eggs (room temperature)
360g all-purpose flour
1 tsp baking soda
1 tbsp cornstarch
1/2 tsp salt
275g semi-sweet chocolate chips (divided)
150g Nutella (for the center)

Method:
Prep the Nutella “Core”
Pro-Tip: To keep the Nutella from blending into the dough, it needs to be firm. Scoop the 150g of Nutella onto a piece of parchment paper in an even circle (about 7 inches in diameter).
Place this in the freezer for at least 1 hour until it is solid enough to handle.

Prepare the Cookie Dough
In a stand mixer, beat the butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy.

Add eggs and vanilla, beating until incorporated.
Dry Ingredients: Whisk the flour, cornstarch, baking soda, and salt together in a separate bowl. Slowly mix into the butter mixture until just combined.

Fold in 200g of the chocolate chips.
If the dough feels too warm or soft, chill it for 30 minutes to make it easier to handle.

Assembly:
Grease your 9-inch skillet/pie dish lined with parchment paper. Press half of the dough into the bottom of the pan, spreading it evenly.
Place the frozen Nutella disk in the center. Ensure it stays at least 1 inch away from the edges of the pan; if the Nutella touches the sides, it will boil and burn against the hot pan.

Flatten the remaining dough and lay them over the Nutella, sealing the edges to the bottom layer to create a “pouch.” Sprinkle the remaining 75g of chocolate chips on top.

The Bake:
Preheat: Set your oven to 175°C (350°F).
Bake for 25–30 minutes. The edges should be golden brown, but the center should still look slightly soft.

Cooling: Let the pie rest for at least 15–20 minutes before slicing.