Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie (Pizookie), recipe provided below (adapted from Cafe Delites)
- ½ cup light butter (or your spread of choice), softened
- ½ cup light brown sugar
- ⅓ cup natural sweetener (or your sugar of choice: white, coconut, raw, castor, etc)
- 2 teaspoons vanilla extract
- 1 egg
- 1 cup flour (light spelt)
- ½ teaspoon baking soda
- ⅓ teaspoon salt
- ½ cup dark/semi-sweet chocolate chips
- ⅓ cup nutella, melted
- Preheat oven to 175c | 350° F. Line a 9" cast iron skillet (or pie dish) with baking/parchment paper and set aside.
- In a large bowl, combine the butter, sweetener/sugar and vanilla, and whisk until light and creamy. Add the egg and whisk again until combined. Add the flour, baking soda and salt, and mix the dry ingredients into the wet until just combined. Fold in half the chocolate chips and spoon ½ the cookie dough onto the prepared baking sheet.
- Melt the nutella in the microwave for 30 seconds OR over stove top in a heat-proof dish over a pot of boiling water until it becomes thinner in consistency.
- Pour 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 aluminum foil and bake for a further 10 minutes for a 'set' cookie. Cool for about 10 minutes before serving.
Coffee Nutella Macarons, recipe provided below (adapted from Design. Bake. Run.)
- 1 cup (100 gr) powdered sugar
- 3/4 cup almond meal (about 3 ounces or 75 grams)
- 2 tablespoons instant espresso
- more instant espresso for macaron shell topping (optional)
- 2 large egg whites, at room temperature
- 5 tablespoons (65 gr) granulated sugar
1 jar of nutella (you won't need the whole jar! just enough)
- preheat oven to 350º f (180º c).
- line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
- sift together the powdered sugar, almond meal and 2 tablespoons of espresso so there are no lumps (usually i just use a fork to break any large lumps). if your almond meal isn't so fine, you can put the ingredients into a blender or food processor to make it finer. personally, i'd just use the sifter and dump out any remaining crumbs that didn't make it through the sifting process.
- in the bowl of a standing electric mixer (or if you prefer, you can use a bowl and hand mixer), beat the egg whites until they begin to rise and hold their shape. while whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
- carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. when the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
- pipe the batter on the parchment-lined baking sheets in 1.35-inch (3.5 cm) circles evenly spaced one-inch (3 cm) apart. quickly after it's piped, sprinkle a few espresso powder over each shell (this step is optional, personally i do it because i like how the macarons look once they're baked).
- rap the baking sheet a few times firmly on the counter top to flatten the macarons. then it let sit for at least 30-60 minutes depending on humidity (okay, i've done it with just 15 minutes before and they turned out fine, but whatever you do, do not skip this step; even at just 15 minutes) before baking them in the oven, 15-17 minutes. let cool completely then remove from baking sheet.
- to assemble: before assembling these cookies, make sure to pair up all the cookie shells so they are as close as possible in size. then using a knife, spread a good amount of nutella on the inside of the macarons then sandwich them together. (you can pipe the filling it if you prefer less mess. i personally sometimes can't be bother to go through the hassle of putting my filling in a bag and cleaning up after it.)
- let them stand at least one day (keep them refrigerated) before serving (serve at room temperature), to meld the flavors. or if you can't wait to dig in and eat, i say wait a few hours, at least! (shhhh, i've eaten them newly assembled too, and they taste just as yummy. just a little crunchy, but that's okay. hehehe). but really, for the best optimal flavor and taste, you must wait at least one day. they really are that good and worth the wait!
- store in an airtight container for up to 5 days.
note: i typically just bake mine for 15 minutes (middle rack in the oven) and they turn out fine. but yours may be different as all oven temperatures vary so letting them bake the full 17 minutes may be fine. i say set your timer for 15 minutes and add on from there. regarding the sitting time, i've baked plenty of macarons with just having the piped batter sit for 15 minutes while the oven heats up because i don't always preheat my oven as the first step and they turn out fine too. you'll find it that once you've made these a few times, you'll get the system down. good luck!
Salted Caramel and Nutella Stuffed Double Chocolate Chip Cookies, recipe provided below (adapted from Top with Cinnamon)
- 1/2 cup (110g) butter
- 1 1/2 cups (350g) light brown sugar
- 1/2 cup (55g) cocoa powder
- 2 eggs
- 1/4 tsp salt
- 3/4 tsp baking powder
- 2 cups (260g) all-purpose flour
- 3.5 oz (100g) milk or dark chocolate chips
- flaky salt/ fleur de sel/ maldon salt, for sprinkling
- approx. 1/2 cup (8 tbsp) nutella
- 1x recipe for Salted caramel OR 15-16 caramel-filled chocolates
- Line a baking tray with parchment paper. Preheat your oven to 350 degrees F (180 degrees C)
- In a medium saucepan, melt the butter. Take off the heat and stir in the brown sugar and eggs. Then add the cocoa, salt and baking powder and stir until well combined. Add the flour and stir until no floury patches are left. Lastly stir in the chocolate chips.
- Make the caramel, if using recipe.
- Take 1 heaped tbsp of dough, use your finger make a large indentation the centre of the dough; fill the indentation with a small blob of nutella (like 1/2 tsp ish), and top it up with the still-warm salted caramel, or a caramel-filled chocolate. Top with a flattened tablespoon of dough, and seal the edges.
- Sprinkle with fleur de sel and bake for 8-10 minutes.