This decadent Nutella Chocolate Chip Cookie is one simple easy dessert and elegant looking dessert that was baked in a skillet cast iron pan. It’s so sinfully delicious you will be begging for more, and you can make it anytime no special preparation needed.
We all know chocolate chip cookie right? This cookie is one of the most popular cookie that never failed to come up when I googled for the top 10 cookies. The ranking varies, sometimes it is in the top 5, sometimes it is below 5 but it stays part of the top 10. I’m not surprise at all, with something so decadent as this and with the easy process involved in making, I will be voting this a the no 1 cookie no doubt about it.
I’ve made quite a lot of chocolate chip cookie, from soft and chewy (my favorite texture) to thick and cake like, from bite size to extra large and I still cannot get over making it. This cookie is my go to cookie when I’m craving for a cookie, it’s just so easy to prepare and there are plenty of variations that you can make it.
Although I normally make this as regular individual serving portion, from time to time I like making it differently. Like this, baked in a skillet cast iron pan. Just a small change and look what I got here? A beautiful looking skillet chocolate chip cookie that’s perfect for after meal dessert or just whenever you want it. What made it even perfect is a huge scoop of my favorite Vanilla Bean Ice Cream and my homemade Cherry Sauce on top. This could qualify to serve 3-4, but it’s just so good I think I’m only willing to share it with one, that way I get to eat more of it. Now, if you really doesn’t want to share, I won’t judge you. I made this once just for myself and how I love it so much. Like I always say, you don’t need an occasion to make this, it’s an everyday dessert made fancy by just adding few delicious toppings.
Nutella or No Nutella?
This cookie is soft and gooey, not too sweet and loaded with melting chocolate chips plus generous portion of Nutella on top. If you don’t want to be bad like me, you can remove the Nutella. But then again, chocolate chip cookie is not really a diet food, so might as well enjoy it to the fullest with the Nutella smudge on top.
Top it Up
I would normally go for Chocolate Ganache as sauce for this, but when I tried using my Homemade Cherry Sauce, I swear I’m not going back to using chocolate sauce for this dessert. Don’t get me wrong, I love Chocolate Ganache from the bottom of my heart, but when it comes to perfect combination and completing the taste, a fruit sauce is my choice for this dessert. The sweet and tangy flavor of Cherry Sauce balances the sweetness of the cookie so it doesn’t feel to overwhelmingly sweet. Plus, it works well with the Vanilla Bean Ice Cream (trust me). They’re the perfect combination, a match made in heaven. In the end, it’s you cookie to enjoy so choose whatever makes you happy. Here are some options for you:
- (VIDEO) Chocolate Ganache
- Cherry Sauce
- (VIDEO) Strawberry Sauce
- Salted Caramel
- Blueberry Sauce
- [VIDEO] How to Whip Cream Successfully
Give it a try and let me know how it goes. Let’s get started!
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 3 tbsp dark brown sugar
- 1/4 tsp salt
- 1 egg yolk – room temperature
- 1/2 tsp vanilla extract
- 1/3 cup plus 1 tbsp all-purpose flour
- 1/4 tsp baking soda
- 1 ounces roughly chopped dark chocolate and 2 tbsp chocolate chips.
- 1 tbsp Nutella
- Flaky sea salt for sprinkling (optional)
- Preheat the oven to 350F.
- Wet Ingredients: Whisk together melted butter, granulated sugar, brown sugar and salt in a medium bowl. Add the egg yolk and vanilla extract, then continue whisking until light and fluffy, about 2 minutes.
- Dry Ingredients: Add the flour and baking soda, then use a rubber spatula to mix until all the flour is incorporated. Add the chocolate chips and mix until just combined.
- Spread the Cookie Batter into a 6″cast iron skillet pan. Spread Nutella on top. Use any pointed object to create the swirl pattern. I used a chopstick to do this.
- Bake for about 13 – 15 minutes, the edges are golden brown and set and the center slightly soft. The center will still be quite soft so you really need to let it cool before serving. Do not over bake as the cookie will dry out. The remaining heat form the skillet will finish off the baking.
- Let it Cool: Allow the cookie to cool down for about 10 minutes. Top with a scoop (or two) of vanilla ice cream, salted caramel and/or hot fudge sauce, whipped cream, chocolate shavings and/or sprinkles and serve immediately.
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