Nutella Cookie Pizza

There is nothing better than ridiculously over sized cookies.
Actually that’s a lie – a Nutella smothered, chocolate sprinkled gigantic soft baked cookie is SO much better!

This is by far one of the most tastiest bakes you will ever eat. I made this for a special someone’s birthday instead of a cake and it went down a storm. The cookie is soft and chewy in the centre, crunchy on the edges and packed full of slightly melted milk chocolate chunks. I topped mine with Nutella because it is easy to spread, super creamy and just damn right delicious! I then dotted some Smarties, Milkybar Buttons and Malteser’s on top and finished my cookie pizza by grating over white chocolate.

If my choice of toppings aren’t your kind of thing, then simply bake the choc chip cookie, use it as a base and then add whatever you like. Why not try spreading chocolate ganache or even pipe buttercream on top? Then add whatever toppings you fancy; sweets, chocolate or even Oreo’s!? The best thing about this bake is that the options are endless, so get creative and try out whatever flavours you fancy.

P.S – my next cookie pizza will be a Reese’s Peanut Butter explosion!!!

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Ingredients (makes a 23cm round cookie pizza)

For the cookie pizza base:
125g unsalted butter, at room temp
75g light brown sugar
50g caster sugar
1 medium egg, cold from the fridge
1 tsp vanilla extract
150g self-raising flour
200g milk chocolate, cut into small chunks

For the topping:
1 jar of Nutella
Any sweets or chocolates (I used Smarties, Milkybar Buttons & Maltesers)
A few squares of white chocolate (to grate on top)

Method

Preheat the oven to 180°C and line a 23cm round baking tin with greaseproof paper (remember to grease the sides too)

To make your cookie base, start by creaming the butter and two sugars together until soft and fluffy. Next, crack in the cold egg and add the vanilla extract and mix together (the mixture is more than likely to curdle at the point, so don’t worry if it does).

Now add the flour and the chocolate chunks and fold into the mixture until all ingredients are combined into a dough. Cover the bowl with clingfilm and chill in the fridge for 1-2 hours.

Once chilled, remove from the fridge and press the cookie dough into the baking tin to make an even layer – see below.

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Bake the cookie for 15 minutes until lightly browned in the middle and slightly crispy on the edges. Leave to cool completely.

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Once the cookie base is cooled, use a spatula to gently remove it from the baking tin and place it on a board or plate (the middle should still be super soft so be extra careful not to break the cookie).

Now for the best bit… spread a thick layer of Nutella on top, add your toppings and grate white chocolate all over for the perfect finish!

 

 

 

 

 

 

Ultimate Chocolate Chunk Cookies

Chewy, soft baked cookies with chocolate chunks. A simple recipe perfect for everyday baking and occasions.

For years I have been trying to develop a cookie recipe with the distinct flavour and chewy texture of Millies Cookies. But I think with this recipe I must of just cracked it! Using a mix of brown and white sugar helps to lock in moisture, chilling the dough (for as long as you can resist) will improve the flavour, and baking them until the edges are just brown and the middle underbaked will give you that perfect chewy texture.

Chocolate chunk cookies
Chocolate chunk cookies in a baking tin
Chocolate chunk cookies
Unbaked cookie dough

Ingredients (makes 12 cookies)

125g unsalted butter, soft at room temperature
75g light brown sugar
50g caster sugar
150g self-raising flour
1 teaspoon vanilla extract
1 medium egg, cold from the fridge
200g chocolate chunks/chips (milk, dark, white or a mix of all three)

Method

In a medium bowl cream the butter and two sugars together until light and fluffy. Add the vanilla extract, crack in the egg and mix together.

Add the flour and chocolate chunks, and fold together until the mixture forms a dough. Cover the bowl with clingfilm and place in the fridge for at least an hour, or leave overnight for best results.

Remove the cookie dough from the fridge. Preheat the oven to 180°C and line a large baking tray with greaseproof paper. You may have to use two trays depending on the size.

Take a heaped tablespoon of dough, roll it into a ball and place it on the baking tray. Do not flatten as they will spread out in the oven. Repeat this for all 12 cookies, leaving roughly 2 inches between each one.

Bake in the oven for 12-14 minutes. Even if the cookies look very soft, pale and underbaked, still take them out as they will continue to bake as they cool down.