Giant Stuffed Chocolate Chip Cookie
A giant chocolate chip cookie stuffed with vanilla pudding, chocolate pudding, and chocolate sauce.
Equipment
- Hand mixer
- Plastic Wrap
- Plastic tube
- Heat-resistant pan lid
- cast iron skillet
Ingredients
- 1/2 cup Nutella
- 1-2 tbsp cocoa powder
- 4 1/4 sticks butter
- 1 1/4 cups sugar
- 2/3 cup brown sugar
- 1 pinch salt
- 5 cups flour
- 1/3 cup vanilla pudding
- chocolate sauce
- 1/3 cup chocolate pudding
- 1/3 cup powdered sugar
- 2 1/2 cups cocoa powder
- 1/3 cup boiling water
Instructions
- Heat the Nutella and mix it with the cocoa powder. Pour the chocolate mixture into a clean, empty plastic tube and freeze overnight.
- Beat the butter, sugar, brown sugar, and salt with a hand mixer until creamy. Add the flour and knead until smooth. Wrap the cookie dough in plastic wrap and refrigerate overnight.
- Cut off the bottom of the plastic tube, push out the frozen chocolate log, and slice it into several evenly-sized pieces. Place a 10-inch heat-resistant pan lid upside-down on a bowl. Grease the lid and spread out the chocolate chips on it.
- Roll 2/3 of the chilled cookie dough out into a circle, carefully press it into the pan lid over the chocolate chips, and cut off any excess dough.
- Spread vanilla pudding over the cookie dough.
- Combine the ingredients for the chocolate sauce and spread it over the vanilla pudding.
- Spread chocolate pudding over the chocolate sauce.
- Roll the rest of the cookie dough out into a circle, place it on top of the chocolate pudding, and use a fork to seal the 2 cookie dough parts.
- Flip the lid over into a large cast iron skillet. Transfer the skillet with the lid to a preheated oven and cook at 350°F for 1½ hours. Carefully remove the finished cookie from the lid and let it cool down completely before serving, preferably overnight.
